I have sweet memories associated with this simple and humble vegetable. This vegetable reminds me of hot summer days when my mother wouldn’t feel like cooking an elaborate lunch and neither would we have the appetite for a heavy meal. We would just quickly chop this vegetable into big chunks and pile it in the pressure cooker along with onions and tomatoes , some ginger and garlic , green chillies and a little oil or better still home made butter. It would take a few minutes to cook and we would have it with rice and wash down the whole meal with a chilled glass of minted buttermilk. Somehow I have never made Bottle gourd any other way except this one. I like the light green chunks of the vegetable , cooked yet firm , with little dots of tomatoes and of course the green specks of freshly chopped Coriander leaves .The home made butter gives it a delicious flavor though oil or ghee are equally good. The best thing about piling the vegetables in one go is that one can cook with very less oil / ghee .
1. One medium sized about 500 -750 grams Bottle Gourd
2. One medium onion sliced long and thin
3. Two medium fresh tomatoes chopped
4. One or two green chillies chopped fine
5. ¼ teaspoon Turmeric powder
6. One teaspoon ginger garlic paste / one teaspoon each chopped ginger and garlic
7. 1- 3 tablespoon home made butter / cooking butter / Ghee / any refined vegetable oil
8. Salt to taste
9. ¼ teaspoon Garam masala
10. Two tablespoon fresh chopped coriander leaves
Pile all the ingredients from 1 to 8 in a pressure cooker .
Give a good toss to evenly distribute the vegetables and spices.
Give one or two whistles on medium flame till the vegetables are cooked but not mashy. Garnish with coriander leaves and Garam masala. Goes best with rice , but rotis is a good choice too.