This is a traditional Andra recipe for Bottle Gourd/Lauki/Opo squash. The milk brings out the sweetness of the bottle gourd. Serve this with rice as a part of an Andhra meal. Serve with rice.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
96 Calories
Recipe Instructions
Step 1
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Ingredients
¼ cup milk
2 tablespoons vegetable oil
salt to taste
1 teaspoon mustard seed
1 teaspoon cumin seeds
1 teaspoon coriander seed
½ teaspoon ground red pepper
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
¼ teaspoon asafoetida powder
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
