Lauki Methi (Bottle Gourd Squash with Tomato and Fenugreek Leaves)

A nice simple side dish curry, this has a long simmering phase but comes together very easily apart from that. It has a mild but noticeable amount of heat to it.

Lauki Methi

660 Curries by Raghavan Iyer, pp.609-610

Ingredients

• 680g bottle gourd squash, peeled, cored, and cut into 2cm pieces
• ½ tsp ground turmeric
• 2 tbsp oil
• 1 large tomato, cored and diced
• 2 c. chopped methi (fenugreek leaves)¹ (frozen works fine)
• 1 tsp salt
• 1 tsp cayenne

Directions

1. Put the squash in a bowl and toss with the turmeric.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the squash and stir-fry until lightly browned, 1-3 minutes.
4. Stir in the tomato, methi, salt, and cayenne.
5. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until fork-tender, 25-30 minutes.

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¹ Ayer reports that finely chopped cilantro also works nicely. ^Back