Bottle gourd is a type of squash that can be found in most Indian grocery stores; it is made up of 96% water and is easy to digest.
Ingredients:
1 tbsp. salt
1.5 tbsp oil (olive oil)
1/8 - 1/4 tsp. chili powder
1/4 tsp. turmeric (haldi)
1/4 tsp. garam masala
Instructions:
1. Wash and peel the bottle gourd and cut off the ends.
1. Wash and peel the bottle gourd and cut off the ends.
2. Chop into little pieces. The seeds can be removed per directions on the stages chart, but I really do not find this is necessary as these seeds are fleshy/watery.
3. Put 1 tbsp. of oil in a pan and heat low. A pan/pot or pressure cooker can be used. I use a pressure cooker to get the squash super soft but it is supposed to be consumed more 'al dente'.
4. Add one piece of the squash to the oil. If the oil crackles, then it is heated enough. Add all the pieces.
5. Add 1tbsp of salt and 1/4 tsp. of turmeric. Mix and wait 5 minutes. Stir occasionally.
6. Add 1 cup of tomato juice. Stir.
7. Add 1/8 tsp. of chili powder, more if you like spicy. Stir. Add 1/4 tsp. of garam masala. Stir occasionally for 10 minutes.
8. Put the lid on the pressure cooker and let cook until the first whistle or 15 minutes. If cooking in a pan, put a lid on the pan and let cook for 20 minutes.
9. Check the curry to make sure it is as soft as you would like it. The longer you cook, the mushier it gets.
Enjoy! It can be eaten alone or as I like to eat it, with an omelette.