“This is a traditional Andra recipe for Bottle Gourd/Lauki/Opo squash. The milk brings out the sweetness of the bottle gourd. Serve this with rice as a part of an Andhra meal. Serve with rice. ” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Nutrition
Amount Per Serving (4 total)
- Calories
- 96 cal
- 5%
- Fat
- 7.7 g
- 12%
- Carbs
- 6.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This actually came out pretty good. I grew up with my mom making butter gourd so I was surprised that this dish was not as bitter. I also added a little bit of brown sugar to balance out the bittern..." See moreess. I would think about making this dish again..."
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