Bottlegourd and kasuri methi curry

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 Bottlegourd and kasuri methi curry.





A simple quick curry. Fresh methi leaves can also be used. Leave out the water if you want a thick curry to be had with roti or paratha.


In a pan heat two tablespoon mustard oil. Let it smoke. Then switch off the stove and cool it. Now heat the oil again and add a bay leaf. Add a finely chopped onion and a teaspoon of ginger garlic paste. Saute till the onion is transparent. Add half teaspoon each of turmeric, chilli, cumin, coriander powder and a quarter teaspoon of garam masala. Fry this masala for two minutes, adding a bit of water. Add about 250 gm bottle gourd pieces. Now add half cup coconut milk, a handful of kasuri methi (dried fenugreek leaves) one sliced tomato, a few slit green chillies and salt to taste. Add half a cup of water. Cover and cook until the bottle gourd is done.

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