14 Pavillion Drive, Airport Oaks, Auckland


Sponge Gourd & Bottle Gourd

Sponge Gourd & Bottle Gourd
Serves: Ready In:


Sponge gourd cut into round pieces: 2cups. 
Lau/bottle gourd cut into medium pieces: 2cups.
Ghee/white oil as required.

Kalonji/Onion seeds:1/2 tsp.,Mustard seeds/sorshe :1 tsp.
Methi/Fenugreek :1/2 tsp., Curry leaves : 8-10.
Coriander/Dhone powder:2 tsp. -Red chilli powder:2 tsp.
Green chillies silted and deseeded : 5/6 pieces.
Salt and Turmeric: to taste, Yogurt :1 cup.
Sugar: 1 1/2 cup., Corn flour : 1 tsp, Jaitri/mace powder- 1/2 tsp , Hing/ asafoetida- a pinch., Coriander leaves cut into pieces.


Heat oil or ghee in a wok.

Stir fry mustard seeds first.

Add kalonji and methi seeds in wok.

Add curry leaves, coriander powder red chili powder and turmeric.

When the spices are fried enough add the vegetables. As the water dries up add 2 cups of water, green chilies and salt. Raise the flame and let it boil. Mix sour yogurt with sugar.

As the curry gets boiled reduce the flame and slowly pour the mixture stirring gradually.

When the curry gets thick and the oil gets separated sprinkle jaitri powder and a pinch of hing. Decorate with coriander leaves. Serve with hot rice.