Rich in iron, protein and fiber, bottle gourd aka opo squash is a relatively new vegetable in my kitchen. Growing up, I don’t remember eating so much of this squash. I once tasted halwa ( Indian sweet) made out of this vegetable and I was truly surprised that such a yummy dish could be made out of this vegetable. But again throw in sugar and ghee( clarified butter), anything tastes heavenly. After scouring the Internet for healthier bottle gourd recipes, I came upon on this humble chutney here and instantly decided to make it for dinner. Paired with chow chow ( chayote squash) kootu and rice and a dollop of ghee, this chutney is a winner. It goes well with roti too. Although the recipe calls for garlic, I could hardly smell it in the chutney. I am sure you can make it without garlic and it will equally taste good.
1 small Bottle gourd cubed with skin
4 garlic cloves
3 green chillies
1tablespoon urad dal
1 tablespoon channa dal
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon chopped cilantro leaves
1 teaspoon tamarind paste
2 teaspoon oil
1/2 teaspoon oil
1/2 teaspoon of mustard
1/2 teaspoon urad dal
Few sprigs of curry leaves
1. Heat 1tspoon of oil in a cooking vessel and when the oil is hot add urad dal, channa dal, cumin and coriander seeds and fry till the dals turn brown. Take care to not burn them.
2. Take 1 tspoon of oil in a vessel and add garlic, cilantro, curry leaves , green chilies and bottle gourd and sauté till bottle gourd is cooked. This step takes about 10 to 15 minutes.
3. Grind the above mixture when cooled along with tamarind paste and salt to a fine paste. No need to add water as the water from the bottle gourd and tamarind is enough to make a smooth paste.
4. Heat 1/2 tspoon of oil and when oil is hot, add mustard, urad dal and curry leaves and stir fry for few seconds.
5. Pour the above tempering into the chutney and mix well.