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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat oil and crackle jeera. I use coconut oil as it gives a very distinctive taste and aroma to the whole dish. | 2. 2. Then add the curry leaves and slit green chillies and fry them for couple of seconds. | 3. 3. Add the cut bottle gourd. Add salt and turmeric to it and give it a good mix. | 4. 4. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it until it gets cooked. | 5. 5. Mix it occasionally while the vegetable is getting cooked and the milk gravy thickens. | 6. Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gourd	1	lb		136.0779	14.9232	24.0404	3.1298
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
turmeric powder	1/4	teaspoon		-	-	-	-
hot green chili pepper	3 -4			-	-	-	-
curry leaf	4 -5			-	-	-	-
oil coconut	2	teaspoons		80.28	0.0	0.0	8.9154
salt				-	-	-	-

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