Bottle Gourd Curry

Simplest of all recipes and one of the comfort foods in my household is bottle gourd curry. With current environment, there is some shortage of fresh vegetables and this recipe needs only two vegetables so makes it perfect to make. I add in my own speed by using pressure cooker instead of thick bottom pan. So I do hope you try this recipe.

Ingredients:

1. Bottle Gourd - 1 long one
2. Tomato - 2 medium size
3. Split Pea Lentil - 1/2 Cup
4. Yellow Mung Dal - 1/2 Cup
5. Extra Virgin Olive Oil - 2 tbsp
6. Cumin Seeds - 1 tbsp
7. Muster Seeds - 1 tbsp
8. Turmeric Powder - 1 tbsp
9. Curry Leave - 4/5
10. Ginger - 1 inch grated
11. Garlic - 2/3 Cloves - finely chopped
12. Red Chili - 2
13. Red Chili Powder - 2 tbsp
14. Garam Masala - 1 tbsp
15. Asafetida - 1 pinch 
16. Salt - 2 tbsp

Method:

1. Soak the lentils in warm water for 30 min or so.
2. Heat the pressure cooker on high flame. Add EVOL, muster seeds, cumin seeds and whole red chili, followed by turmeric powder and asefetida.

2. Once seeds starts to crackle add curry leave and tomato. Mix well and let it cook for 2-3 min.

3. Add garlic, ginger, garam masala and chili powder. Mix well and cook for another 2-3 min

4. Add chopped bottle gourd and soaked lentils. Add a bit of water to cover the mixture and salt. I prefer to use pressure cooker as it cooks in one whistle but if you prefer you can use thick bottom pan. At this point, cover the lid and cook for 15-min.

5. Once cooked, mix well and serve hot with roti or rice.