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Growing up, bottle gourd wasn’t a favourite vegetable of mine. I always thought of it as bland tasting even when my mum made it “tel piyao” Mangalorean style. But when she started adding it to the prawn curry, it soon became a favourite of mine. This curry can also be had with other vegetables like bhende (okra), valchi bhaji (malabar spinach) and breadfruit.
Ingredients
- 550 gms Bottle Gourd
- 25-30 medium sized prawns
- 1 medium tomato cut into 4 pieces
Masala for curry
- 1 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 tsp turmeric powder
- 4 small garlic cloves
- 15-20 peppercorns
- 8 kashmiri chillies
- 4 bedki chillies
- 1 small onion
- tamarind medium lime sized
- 1 cup fresh/frozen grated coconut
Temper
- 2 tbsp oil
- 1 medium onion sliced
Instructions
- In a blender, add all the masala ingredients, add 1-1.5 cups of water and grind to a smooth fine paste
- Peel, wash, cut the bottle gourd into 1x1 inch square pieces. Put them in a bowl of cold water and keep aside
- Remove shell and devein the prawns, wash with water once and drain. Apply 1 tsp salt and keep aside until the masala is ready. Then wash prawns once more with water before adding to the curry
- In a pot add cut bottle gourd, 2 cups water, little salt and cook covered. Continue boiling for 2 mins after it starts to boil.
- Add the ground masala. Add 1 cup water to the mixer with any leftover ground masala and add to the curry. Mix and boil covered for another 2 mins. Then add washed prawns and tomatoes, cover and cook for 2 mins.
- Check salt and sourness.
- Remove from heat and temper
- To temper, in a pan add oil. When oil is hot, add sliced onions and fry stirring on medium flame until golden brown, then add to the curry along with the oil.
- Serve the delicious bottle gourd and prawn curry with hot rice
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