Bottle gourd in coconut gravy and peanuts
Print RecipeIngredients
- 1 kg Lauki - bottle gourd
- 2 coconuts
- 1 handful curry leaves
- 4 cloves garlic
- 1 onion
- 50 gr fresh ginger
- 150 gr roasted peanuts
- 2 dry chillies
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- salt to taste
Instructions
- Peel and chop the lauki in cubes of 2cm x 2 cm
- Break two coconuts, extract the meat and process this into coconut milk
- Mince the garlic cloves or onion
- With a mortar crush the peanuts to the desired size
- Add some oil is a deep pot and put it to heat (can be peanut, coconut or sunflower oil)
- Incorporate the seeds, dry chilly and curry leaves, after you start getting the sound of them add the ginger/garlic/onion.
- Once they are crystalized* add the lauki, give it a gentle mix and add salt and the rest of the powders.
- Cover the pot and keep checking on it once in a while.
- Meanwhile, you can start preparing the coconut milk.
- After 20 minutes, the lauki should be soft but still firm. In this mix, add the crushed peanuts. Give it a gentle mix and finally add the coconut milk. Let it simmer for few minutes, otherwise the coconut milk will curdle.
- Check salt and flavour.
- Enjoy the aroma and the buttery texture.
