Bottle Gourd and Green Peas Gravy

Leander Fernandes
Jun 5
2 min read

Creamy, comforting and full of flavour – a homestyle vegetarian curry that pairs perfectly with hot chapatis or steamed rice or jeera rice.

Ingredients

For the Ground Masala:

2 to 3 dry Kashmiri red chillies

1 tsp peppercorns

1 tsp cumin seeds

½ tsp fennel seeds

¼ tsp sesame seeds

¼ tsp poppy seeds

¼ tsp asafoetida (hing) powder

2 tbsp peanuts

2 tbsp dry shredded coconut (or substitute with desiccated/fresh coconut)

3 garlic cloves

2 medium onions, chopped

For the Gravy:

Salt to taste

½ cup water (to cook the masala)

500 grams bottle gourd (dudhi/lauki), peeled and chopped ( after chopping 500 grams)

100–120 grams green peas ( shelled)

½ tsp turmeric powder

½ tsp garam masala powder

3 slit green chillies

1 tbsp dry fenugreek leaves (kasuri methi), crushed

1/2 cup Fresh coriander leaves, chopped (for garnish)

Method

1. Prepare the Masala Paste

In a mixer grinder, add Kashmiri red chillies, peppercorns, cumin seeds, fennel seeds, sesame seeds, poppy seeds, asafoetida, peanuts, dry coconut, garlic, and onions. Grind everything to a fine paste using just enough water.

2. Heat oil in a pan. Add the ground masala and sauté for a minute. Add ½ cup water and salt to taste. Cook the masala for 2–3 minutes, stirring occasionally, until it thickens and releases aroma.

3.Add the chopped bottle gourd and green peas. Mix well to coat them with the masala. Pour in another ½ cup of water, cover, and let it cook until the bottle gourd is soft and tender.

4. Once the vegetables are almost done, add turmeric powder , garam masala powder and slit green chillies. Mix well and cook for a few more minutes until everything is well combined.

5. Check for salt and adjust if needed. Add crushed dry fenugreek leaves and a generous sprinkle of chopped coriander. Give it a final stir and switch off the flame.

Serving Suggestions

Serve hot with Soft chapatis or phulkas

Steamed rice or jeera rice