Bottle Gourd Or Zucchini In Yogurt Food

BOTTLE GOURD OR ZUCCHINI IN YOGURT

Steps:

• In a blender, or using a mortar and pestle, make a paste out of the cilantro, coconut and chili.
• In a saucepan, heat oil on medium heat.
• Add and toast the mustard seeds until they pop.
• Add and toast the cumin seeds until they brown.
• Add the bottle gourd cubes and also green chili-cilantro-coconut paste.
• Stir in turmeric, salt and about quarter cup of water.
• Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender.
• Reduce the heat to low and stir in the yogurt.
• Turn off the heat and remove the saucepan from the stove.
• Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well.
• Serve warm with rice.

BOTTLE GOURD IN YOGURT (GHIYE KA RAITA)

Steps:

• Boil grated ghiya till soft, drain and cool it.
• Mix in the yogurt.
• If yogurt is very thick, mix little milk or water.
• Now add salt, cumin powder, pepper powder and mint leaves.
• Keep in refrigerator for an hour or so.
• Serve ghiya raita chilled.

BOTTLE GOURD IN MILK GRAVY

Steps:

• 1. Heat oil and crackle jeera. I use coconut oil as it gives a very distinctive taste and aroma to the whole dish.
• 2. Then add the curry leaves and slit green chillies and fry them for couple of seconds.
• 3. Add the cut bottle gourd. Add salt and turmeric to it and give it a good mix.
• 4. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it until it gets cooked.
• 5. Mix it occasionally while the vegetable is getting cooked and the milk gravy thickens.
• Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness.