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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
red chile pepper	2			2.5	0.5506	0.1169	0.0275
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
curry leaf	1	sprig		-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
gourd	1	calabash	cut	-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
salt	to taste			-	-	-	-
red pepper	1/2	teaspoon	ground	2.5	0.5506	0.1169	0.0275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.