Bottle Gourd in Coconut Gravy

Ingredients

1 Small Bottle Gourd or 1/2 of a Large Bottle Gourd, Cubed
1/2 Coconut, Grated
1 Medium Sized Onion, Chopped
10 Cloves Garlic
3 Green Chillies
1 tsp Turmeric Powder
1 tsp Cumin Seeds
2 tsps Coriander Seeds
Juice of 1/2 Medium Sized Lime
Salt and Water as required

Servings / Time

Serves 6 / 45 Minutes

Preparation

1. Add the grated coconut along with chopped onion, garlic, chillies, turmeric powder, cumin seeds, coriander seeds, lime juice, salt and 1/4th cup of water or more to the blender to form a nice thick paste.

2. Once the paste is ready, add the paste to a heated vessel, allow the paste to cook by closing the lid of the vessel on a low medium flame. The grated coconut adds flavor to the gravy, the natural oil from the coconut is sufficient therefore I have not added more oil here.

3. Once the paste starts to bubble, add the cubed bottle gourd. Stir fry for 2 minutes. Close the lid of the vessel and allow the bottle gourd to cook. The Bottle gourd usually leaves off some water. But in case there is left water left, more water can be added.

4. Thicken the gravy based on the consistency you require by cooking with an open lid.

5. Serve hot for lunch or dinner with rice or rotis or chapatis.

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