Of the multiple edible gourds, bottle gourd is one of the tastiest and most widely used.
It looks just like it sounds. It’s a thick, tubular fruit that’s in the same family as cucumbers and other gourds. Usually, it’s harvested young and used as a vegetable in cooking.
Also known as calabash squash, bottle gourd has a mild floral flavor and a soft, spongy texture. Because of its soft texture and neutral flavor, bottle gourd soaks up different flavors well, making it a versatile ingredient that’s used in Indian, Moroccan, Chinese and Italian cuisines.
Bottle gourds are indigenous to Africa but are now cultivated all around the world. And they’re not just used for cooking; in Italy and in Africa, they’re used to make drinking vessels, musical instruments and more.
Before cooking, make sure you peel and rinse the bottle gourd. Some recipes will call for you to scoop out the seeds and flesh, but unless the seeds are very large and the flesh is very thick and fibrous, there’s no need. Bottle gourd is certainly a unique ingredient, but once you cook it, you’ll be in love.
About This Bottle Gourd Curry
A simple, delicious curry that comes together in less than an hour, this Indian-inspired recipe simmers the bottle gourd in a flavorful tomato curry seasoned with a blend of toasty spices.
Traditional Indian ingredients like ginger, cinnamon, bay leaves, mustard seeds and more come together to make a rich, warming sauce that seeps into the fleshy pores of the calabash.
Serve this bottle gourd curry over some fluffy steamed basmati rice to soak up the flavorful liquid and top it with picked cilantro leaves for a fresh finish.
Bottle Gourd Tomato Curry
Ingredients
- Vegetable oil for cooking as needed
- 1 medium-sized bottle gourd peeled and cut into large chunks (about ¼ inch or ½ cm)
- 2 cups steamed basmati rice for serving
- 2 red Thai chili peppers minced (or 1 jalapeno pepper)
- 4 cloves garlic thinly sliced
- 1 tablespoon fresh ginger minced
- 1 medium-sized white onion thinly sliced
- 1 teaspoon yellow or black mustard seeds
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons sugar
- 1 14.5- ounce can 411 grams of diced tomatoes
- 2 tablespoons red wine or apple cider vinegar
- 2 cups of water
- 1 cinnamon stick
- 1 bay leaf
- salt and pepper to taste
- 1 cup whole cilantro leaves picked
Directions
- Place the chunks of bottle gourd into a colander in the sink and rinse for 1-2 minutes. Set the basmati rice on to cook according to the instructions on the packaging.
- Heat the oil in a large pan over high heat. Add the chunks of bottle gourd and cook over high heat for 3-4 minutes, stirring occasionally, just until they start to get slightly brown.
- Reduce the heat to medium-high and add the chili peppers, garlic, ginger, onions, spices and sugar. Cook for 2-3 minutes, stirring occasionally, just until the onions start to sweat.
- Add the tomatoes, vinegar, water, cinnamon and bay leaf to the pot. Bring the liquid up to a boil, reduce to a simmer and cover the pot with a tightly covered lid. Simmer for 15-20 minutes or until the bottle gourd is tender.
- Remove the cinnamon and bay leaf from the pot and season the curry to taste with salt and pepper. Serve the curry hot over the steamed rice and garnish with picked cilantro leaves.