Bottle Gourd Lentil Curry

I had been to an Indian grocery yesterday and I love experimenting with different squash varieties. I came home with so many types of squash and gourds that I couldn’t fit them in my refrigerator

Gourd number 1: Bottle Gourd/Calabash

I have never tasted the bottle gourd/lauki (I have no clue how to pronounce it). This is an usual way I cook other squash/gourd types.

My favorite lentil/pulse is the split chickpea. Yummiest of all. Have you tried it? If not, please do. Just cook them mushy, add salt, roast cumin seeds in 1 tsp hot oil, add it to the lentils, you could have that as a meal.  Any legumes, if you can’t find it in woolies/coles/any grocery out there, you could head to an Indian shop and find yourself in a heaven of lentils – I kid you not, at least 20 types. 🙂

Now back to the recipe,

Ingredients: 

  • Split chickpea-1/2 cup soaked in hot water for 30 mins and boil until its done. Not mushy though
  • Calabash-2 nos-peeled-chop them fine
  • Onion- 1 and 1/2 finely chopped
  • Tomato- 2 (I like to boil them in hot water for 5 mins-peel the skin and blend them. Less oil goes into the curry. You could chop them instead)
  • Ginger-1″ piece
  • Garlic-5-6 pods
  • Green chili -optional -cut very fine (I avoid chilies- this is for spice lovers out there- I don’t eat spicy, yes I am Indian – one exception out there-my mom usually cooks two types in every meal-before chili, after chili)
  • Chili powder-1 tsp
  • Coriander powder – 3 tsp
  • Sambar  powder-1 tsp
  • 1-2 tsp oil
  • Black mustard seeds-1 tsp
  • Curry leaves-3 (optional- am addicted to curry leaves)

Method:

  • Blend ginger, garlic, tomatoes into a fine paste
  • In a pan, add 1-2 tsp oil, mustard seeds, wait for it to pop, add curry leaves, onion, fry them by sprinkling water, salt, once done, add tomato puree in.
  • Add chili powder, coriander powder, sambar powder and fry until its almost dry, add the squash and lentils in and add a cup of water and salt until the squash is done.
  • Garnish with coriander leaves (optional).
  • If you feel the curry is too watery, add 1 cornflour to 1 -2 Tbsp water and the most easiest curry of all times.

I have just realized I blend a lot of things, I reread my posts and almost every single post has blend this/blend that. Is that weird? I can’t cook without my blender. I really can’t 😛
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2 thoughts on “Bottle Gourd Lentil Curry

  1. This is an interesting recipe. I usually make chutney with bottle gourd and pair it with South Indian kootu for a wholesome meal. Have you tried making halwa or kheer with bottle gourd? If you like sweets, you will definitely like them.

    • My mum makes that combo usually. I am not into sweets, but if my sugar level is low, I give it a try. It would be a healthy alternative-making halwa with bottle gourd. If you have the recipe, let me know. Will give it a go

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