Bottle Gourd with Coconut and Sesame

Anapakaya Nuvvula Kobbari Kura.

Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.

Ingredients:

Bottle Gourd (Chopped) 2 1/2 Cups
White Sesame Seeds 3 Tbsps
Fresh Coconut (Scraped) 6 Tbsps
Green Chiles 4
Cilantro 1/2 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Notes: Make sure the raw sesame seeds are not bitter.

Suggestions: Make sure not to overcook the bottle gourd pieces.
Variations: Check other variations with bottle gourd here.
Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.

Bottle Gourd Onion Curry

Anapakaya Ullipaya Kura.

Bottle gourd is peeled and chopped into small pieces. They are then cooked in oil along with freshly ground onion chili paste. Serve bottle gourd onion curry with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd Onion Curry.

Ingredients:

Bottle Gourd 3 Cups (Chopped)
Whole Red Chiles 2 – 3
Onion 1 Large
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 3 tsps

Method of preparation:
.
Peel, remove ends, wash and chop the bottle gourd into small pieces.
Peel and roughly chop the onion.
Soak whole red chiles in warm water for couple of minutes.
Coarsely grind onion, red chiles, tamarind and salt.
Alternatively, use mortar and pestle to grind the same.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add chopped bottle gourd.
Fry briefly, stir in ground onion mixture and salt(if necessary).
Cook covered on low flame for around 10 minutes or until bottle gourd turns just soft.
Uncover and fry for a minute and remove from heat.
Serve bottle gourd onion curry with steamed rice or with roti.
Notes: Make sure not to overcook the bottle gourd pieces.

Suggestions: If bottle gourd is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Add few tablespoons of milk while cooking the bottle gourd if necessary. Check other recipes with bottle gourd here.
Other Names: Bottle Gourd Onion Curry, Anapakaya Ullipaya Kura.