Bottle Gourd with Spinach

Anapakaya Palakura.

For bottle gourd spinach curry, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped spinach is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Spinach Leaves.

Ingredients:

• Bottle Gourd 1/2 of Small One
• Spinach 1 1/2 Cups Packed
• Green Chiles 2 – 3
• Turmeric Powder a big Pinch
• Tamarind 2 inch Piece
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and finely chop the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and finely chop the spinach leaves.
Crush the green chiles with tamarind and salt and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile tamarind mixture and bottle gourd.
Add few splashes of water and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Stir in chopped spinach leaves and cook for a minute or two.
Serve bottle gourd spinach curry with steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Source: Talimpu