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This recipe tastes good with rice and roti.

2 cup- Bottle gourd slices
1 tsp- Cumin seeds
1 tsp-Fenugreek seeds
A pinch- Asafoetida
2- Green chillies
1 pod-Curry leaves
Small slice- Ginger
Lemon sized-Tamarind
A pinch- Turmeric powder
Salt-To taste
1/4 tsp- Red chilli powder
1/2 bunch-Coriander leaves
2 tsp-Oil


  1.  Peel and chop bottle gourd. Make small slices of green chillies, ginger separately and keep them aside.
  2.  Clean and soak lemon sized tamarind in water (small ball).
  3.  Heat oil in a frying pan. Add cumin seeds, fenugreek seeds, ginger slices, green chillies, asafoetida, curry leaves to it. Let them pop.
  4.  Add bottle gourd slices and mix the curry.
  5.  Squeeze and add the tamarind juice to the curry. Also, add salt, red chilli powder, turmeric powder and mix the curry well.
  6.  Close the curry with lid and let it cook for 5 min.
  7.  Check if the bottle gourd slices are soft, mix in between until the water gets dry. If so, put off the flame.
  8.  Garnish it with coriander leaves.
  9.  Serve it with roti and rice.


  •  Red dried chilli can be added for seasoning.
  •  Don't add too much tamarind juice as it spoils the taste and makes the curry sour