Bottle Gourd Stir Fry - South Indian style

 

             Check out this Bottle Gourd stir fry prepared in the South Indian style. It is completely a no onion and no garlic recipe. I have also not added any tomatoes. It is prepared dry to be had as a side dish with rasam-rice or curd-rice. It also goes well with chapatti or paratha. 

              I garnished the end product with chopped coriander leaves and grated fresh coconut. Some sambar powder can also be added. This is a very easy and a quick recipe with appetizing flavors. So check out the step by step pictorial recipe to prepare it. 

           Bottle Gourd is a very healthy veggie with lot of water content. It is commonly prepared in Indian household in various ways. It is low in calories, low in fat and has high dietary fibre. So a perfect veggie for all age groups. 

           It also helps in digestion and to combat acidity as it has a cooling effect on the body. Hot soups and stews prepared out of this veggie is also a good option during a cold wintry night or when sick.

• 1 medium size Bottle Gourd, cut into cubes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1 tsp. grated ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1/3 cup fresh grated coconut
• 1-2 tbsp. chopped coriander leaves

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. 

          After it stops spluttering, add the grated ginger, curry leaves and urad dal. Sauté for 1-2 minutes.

         Now add the cubed bottle gourd, salt, turmeric powder and coriander powder. Mix well and cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

          When done, add the grated coconut and give it a stir. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with curd rice, rasam rice steamed rice, chapatti or paratha.

 Heat oil & temper with dry red chilies, mustard seeds && cumin seeds. 

After it stops spluttering, add the ginger, curry leaves & urad dal. Sauté for 1-2 minutes.

Add the cubed bottle gourd, salt, turmeric powder & coriander powder. Mix well & cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

When done, add the grated coconut & give it a stir. Switch off the flame & garnish with coriander leaves. 

Serve as a side dish with curd rice, rasam rice, steamed rice, chapatti or paratha.