Cuisine: Andhra Pradesh state of India
Ingredients:
Coconut oil - 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Onion (chopped) - 3
Green chili (slit) - 2
Bottle gourd - 1 kg
Salt - as required
Coconut milk - 2 cups
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Method:
Peel the bottle gourd and chop it into medium sized cubes. Heat coconut oil in a clay pot and add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves, chopped onion and green chilies. Cook until the onion is pink and soft. Then add chopped bottle gourd and salt. Cover the pot with the lid and cook until the bottle gourd becomes soft. There is no need to add water, as the water content released by the bottle gourd pieces is enough for them to cook. Once the bottle gourd has become soft, add coconut milk, chili powder and turmeric powder. Cook for a few minutes and turn off the stove. Serve after cooled along with rice.
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