Bottle Gourd yogurt curry recipe

INGREDIENTS:

1. Bottle gourd (Calabash) - 1
2. Dry chili - 2
3. Clove - 2
4. Cumin seed - 1 teaspoon (tsp.)
5. Dry ginger powder - 1/4 teaspoon (tsp.)
6. Fennel seed powder - 1/2 teaspoon (tsp.)
7. Garam masala powder - 1/2 teaspoon (tsp.)
8. Yogurt or Curd - 1 cup
9. Asafoetida powder - a pinch
10. Oil - as needed
11. Salt - as needed

PREPARATION:

1. Remove the skin and seeds from Bottle gourd (Calabash). Cut them into cubes. With the help of towel or paper remove the moisture from the cubes. NOTE: if you don't remove moisture when added to oil the oil will splatter.
2. Heat oil in a pan and roast the Bottle gourd (Calabash) cubes to golden brown and keep it aside.
3. Heat oil in pan add clove, asafoetida powder, cumin seeds and sauté until the cumin seeds stop splattering. Now add roasted Bottle gourd (Calabash) cubes, fennel seed powder, dry ginger powder, dry chili, salt and sauté
4. Once sautéed ad cup of water and bring to boil in simmering heat cook for 5 minutes.
5. Now add cup of yogurt or curd min little by little and mix. once all the yogurt or curd is added reduce the heat more and cook for another 5 minutes.
6. Sprinkle garam masala powder. Remove from heat and serve.

NOTES:

1. Goes well with white rice, chapatti, roti.