5 Delicious Ways to Cook Bottle Gourd This Summer

Introduction to Bottle Gourd

Bottle gourd, known for its high water content, is considered a boon for health during the summer months. Packed with essential vitamins and minerals like Vitamin C, potassium, and magnesium, it provides a cooling effect on the body. However, many people tend to turn their noses up at the mention of bottle gourd. If your family also refuses to eat it, try these five unique recipes that will make them forget they are eating bottle gourd instead of paneer.

Try Bottle Gourd Bhaja

This summer, don't miss out on making bottle gourd bhaja. Slice the bottle gourd and mix turmeric powder, chili powder, coriander powder, a pinch of garam masala, and salt in a plate. Add gram flour, ensuring it is in slightly larger quantity than the spices. Coat the bottle gourd pieces well with this mixture. Heat oil in a pan and fry the coated pieces on low heat until they turn golden brown. This delicious bhaja pairs wonderfully with hot rice, ghee, and parathas.

Paneer-Style Bottle Gourd

This recipe transforms bottle gourd into a delightful dish. Peel and chop the bottle gourd into pieces. Blend soaked moong dal, garlic, green chilies, coriander, cumin, and yogurt to create a paste. Add basic spices like turmeric, salt, and dried fenugreek leaves, and cook while stirring until thickened. Transfer this mixture to a greased plate and let it set like a barfi. Cut into paneer-shaped pieces. In a pan, sauté cumin seeds and finely chopped onions. For the gravy, add blended tomatoes, red chili, turmeric, salt, coriander powder, and yogurt. Incorporate the bottle gourd pieces and a little water, cooking until the gravy thickens.

Yogurt Bottle Gourd

Start by peeling and slicing the bottle gourd. Heat a tablespoon of oil in a pan and shallow fry the pieces until golden brown, having marinated them with turmeric and salt beforehand. In another pan, heat oil and crackle cumin seeds, curry leaves, asafoetida, and mustard seeds. Add finely chopped onions and green chilies, sautéing until golden. Stir in cumin powder, turmeric powder, red chili powder, and coriander powder, cooking the spices well. Add the fried bottle gourd and cook for 2-3 minutes. Finally, whisk the yogurt until smooth and mix it in, garnishing with fresh coriander before serving hot.

Bottle Gourd Kofta

If you’re not fond of the spicy bottle gourd curry, try making koftas instead. Grate the bottle gourd and squeeze out excess water. Mix it with gram flour, turmeric, chili powder, salt, and coriander powder. Heat oil in a pan and fry the koftas until golden brown, serving them in a simple spicy gravy.

Bottle Gourd Gatte

Begin by peeling and grating the bottle gourd, squeezing out the juice. Coarsely grind fennel seeds, coriander, and black pepper, adding this to the bottle gourd. Mix in salt, red chili powder, and dried fenugreek leaves. Incorporate gram flour and a pinch of carom seeds, along with a little oil, to form a stiff dough. Shape the mixture into cylindrical pieces and boil them in water for 45 minutes. Once cooled, cut them into pieces. In a pan, heat oil and sauté mustard seeds, ginger, garlic, green chilies, and curry leaves until fragrant. Add onions and cook until golden, then mix in salt and the remaining ground spices. Add chopped tomatoes and cook until soft. Finally, stir in the reserved bottle gourd juice and whisked yogurt, allowing it to simmer before adding the gatte pieces and adjusting the water for gravy consistency.