I have seen Bottle Gourd in Indian stores, but I haven’t tried to cook it before as I am not very familiar with how to cook it.I am not sure whether we have this veggie in Sri Lanka or not because I cannot remember any day I have seen it. But we have bit similar veggie to this.
These days I am in a process to introduce/find some new vegetables to our meal as I am fed up with cooking same vegetables every day. Here we cannot find most of vegetables we cook in Sri Lanka, so we have to stick with some of few vegetables every day.
I bought Bottle Gourd without knowing how to cook it expecting to search for a recipe. But last week I was very busy with some assignments (oh I have started my higher studies 🙂 ),so couldn’t find time to  search a recipe.
I just tried it with the same procedure I followed to cook cucumber curry,& I found it was tasty.
Here is my recipe:
1/2 of a  medium size Bottle Gourd
1 onion sliced
1-2 dry red chili  crushed into pieces
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
1 tsp chili powder
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
2-3 tbspn cooking oil
Peel Bottle Gourd, remove the seeds & cut into small pieces.Keep aside.
Heat oil in a pan, add mustard seeds once oil is heated.
Once it is popping up, add onion,crushed chili and curry leaves & pandan leaf.
Sauté for few seconds until onions are tender & releasing good fragrance.
Then add Bottle Gourd & mix well.
Add all the other spices .Mix all together, cover with a lid, allow to cook in medium flame.
Add some water if required.
Once it is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Simmer for few seconds & remove from the flame.
Serve & enjoy!!