(Fried Bottle Gourd Vegetable)



Bottle gourd – 1 no. (medium sized)
Fenugreek seeds – 1 tsp.
Green chillies – 4 nos.
Asafoetida – pinch
Oil – 1 tblsp.
Turmeric powder – ½ tsp.
Raw Mango Powder – 1 tsp.
Coriander & Cumin Powder mix – 1 tsp.
Chilli Powder – ½ tsp. (optional)
Salt – to taste
Coriander leaves – 1 tblsp. (for garnish)


  1. Peel, wash and cut the bottle gourd into 4 halves vertically.
  2. Cut each of the 4 into medium sized pieces.
  3. In a pan, heat oil on a medium flame. When hot, add fenugreek seeds and asafoetida. Allow it to temper.
  4. When the fenugreek seeds start turning light brown in colour, add chopped green chillies, chopped bottle gourd, salt and turmeric powder. Stir well.
  5. Bottle gourd usually emits water when cooked. In case if it starts emitting water, cover the pan with a thali. In case, if it does not emit any water, then cover the pan with water filled thali. .
  6. The bottle gourd will cook in the water, which it emits. In case if it does not emit water, it will cook from the heat generated from the water filled thali.
  7. When the bottle gourd is cooked and the water has dried, add raw mango powder, red chilli powder and the coriander and cumin powder mix. Mix well and allow it to simmer for 5 minutes.
  8. Serve hot garnished with chopped coriander leaves.

To serve

Tariyo Dudhiyo is served for dinner with Phulko.

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