Bottle Gourd with Coriander Leaves (Dhone pata diye Lau-er torkari)

Hello everybody !! 🙂

I was not well for few days so could not post anything for you guys. Sorry about it 😦

Today I will share with you a recipe which is ideal for a hot summer lunch. The recipe is extremely simple to prepare, needs minimum ingredients and will help you cool your body in this hot weather. I prepared this dish for myself as a side dish with rice and it was very easy to digest yet quite tasty.

Bottle gourd is a highly nutritious vegetable. Look at some of its benefits :

  • contains the above 90% water and the remaining is easily digestible fiber. It is enriched with  Vitamins B and C,  and minerals like sodium, potassium, iron etc.
  • The glucose and sugar related compounds are nearly nil in the bottle gourd. So it the one of the food option for the diabetic patients.
  • controls body heat and keeps body cool.

Lets get started !!


Preparation Time : 5 minutes

Cooking Time : 15 minutes

Ingredients :

  • Bottle Gourd – 1 small, chopped into thin long slices
  • Tomatoes – 2 small / 1 medium, chopped into thin slices
  • Ginger Paste – 1 tablespoon
  • Coriander – 1/2 cup, finely chopped
  • Dry red chilli – 4
  • Mustard Oil – 2 tablespoons
  • Turmeric Powder – 2 teaspoon
  • Red Chilli Powder – 1 teaspoon
  • Cumin Powder – 1 teaspoon
  • Salt – as per taste
  • Sugar – 1 teaspoon
  • Melted Clarified Butter (Desi Ghee) – 1 teaspoon (optional)


Recipe :

  1. Heat oil in a wok. When oil heats up add dry red chillies.
  2. When chillies turn brown and crispy, add ginger paste and tomatoes. Stir for a minute.
  3. Next add the bottle gourd slices and salt. Mix well and stir for a minute. Cover the wok with a lid.
  4. When the bottle gourd starts releasing water, add turmeric powder, red chilli powder and cumin powder. Mix everything well and cover with the lid.
  5. Let the bottle gourd boil in its own juice. If needed you may add some warm water later.
  6. When the vegetables are almost boiled add sugar. Mix well and let it boil completely.
  7. Check if the gravy has thickened and vegetables are all done. If yes, turn the flame off. Add chopped coriander leaves. Mix well.
  8. Sprinkle clarified butter (ghee) on top. This step is optional.
  9. Cover the wok with a lid and give the dish some standing time.

Serve Bottle Gourd with coriander curry hot with rice.



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