Tomato Loki Curry--South Indian style Bottle Gourd
Author: 
Recipe type: Vegetarian Main dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Make this instead of a simple cucumber and tomato chopped salad, serve it with dal and rice, and you have a complete meal.
Ingredients
  • 1 medium bottle gourd (about 1 lb.), peeled, seeded, and diced in ¼ inch pieces
  • ½ cup water
  • ¼ t turmeric
  • ½ t paprika
  • Pinch of cayenne pepper (optional)
  • ½ t salt
  • 1 lb. plum tomatoes, cored, seeded, and chopped
  • ½ t cumin
  • 1 t salt
  • ⅔ cup yogurt
  • 2 T oil--coconut oil is best
  • 1 t mustard seeds
  • 1 – 2 whole dried chili
  • 10-15 curry leaves* (optional)
Instructions
  1. In a medium sauce pan, add diced squash and ½ cup water--the squash doesn't have to be fully submerged.
  2. Stir in turmeric, paprika, and salt. Cover with a lid and bring to a boil. Reduce heat and simmer/steam squash until it become slightly translucent--about 5 minutes.
  3. Next add the tomatoes. Bring back to a boil; reduce heat and let simmer for about 10 minutes until the gourd becomes completely tender and the tomato cooks down. Do not let the curry dry out. It should remain soupy; add more water if necessary.
  4. Remove curry from heat. Add about ⅓ cup of the hot curry liquid to the yogurt and stir until smooth. Add the yogurt mixture back to the curry and gently stir.
  5. In a separate small sauce pan, heat coconut oil over a medium-high flame. Add mustard seeds and dried chili pepper and fry until the mustard seeds begin to pop. Next, toss in curry leaves, fry 10 more seconds and remove from heat. This is called tempering the spices. Pour this oil and spice mixture over the curry and serve.
Notes
Curry leaves come from the curry tree (a relative of the neem tree). It is native to India and grows in tropical and subtropical regions. The leaves have a smokey, aromatic flavor unlike anything I've tasted before. They are used a lot in west-coast and southern Indian cooking. I have only found fresh curry leaves at the Indian grocery store. (Don't bother with dry or frozen as the flavor is greatly diminished). If you find them, treat them like a bay leaf--they are a flavoring agent and people generally don't eat them. If you can't find them, try using a bit of smoked paprika to get that smokey flavor.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/tomato-loki-curry/