Bottle Gourd and Potato Curry ( Lau Alu Curry )is a traditional Odia dish featuring cubed bottle gourd and potatoes cooked in a flavorful gravy. The recipe includes Odia spices like Pancha Futan and mustard seeds paste for authentic flavor. Cooked in a Kadhai with aromatic spices and garlic, the vegetables are simmered until tender in water, creating a hearty and comforting curry. The dish, typical of Odia cuisine, is enjoyed with rice or pakhala.
Bottle gourd and Potato Curry
In Odia cuisine, Bottle gourd and Potato Curry ( Lau Alu Curry ) would typically be prepared using traditional Odia spices and cooking methods. The recipe you provided earlier follows that style of cooking, with ingredients such as Pancha Futan (a blend of five spices commonly used in Odia cuisine) and mustard seeds paste, which are commonly used in Odia cooking. The dish is likely to be served with rice or pakhala (fermented rice) as is common in Odisha. Overall, it's a delicious and nutritious dish showcasing the flavors of Odia cuisine.
Ingredients
- 250 Gram bottle gourd, cut into cube-sized pieces
- 350 Gram potatoes, cut into cube-sized pieces
- 1 spoon Pancha Futan (a blend of five spices such as fenugreek seeds, cumin seeds, coriander seeds, mustard seeds, and fennel seeds)
- 2 Dry Red Mirichi
- 5 cloves Garlic
- 1½ mustard seeds (for making paste)
- 1 tablespoon Oil
- 3 cups water
- Salt, to taste
Instructions
Prepare Mustard Paste:
- Make a fine paste of mustard seeds with garlic. You can use a mortar and pestle or a blender to achieve a smooth consistency.
Heat Oil:
- In a hot Kadhai or large skillet, add 1 tablespoon of oil.
- Add the cut Potattao and bootle guard, let make a saute for 5 mintutes. In between add half spoon Haldi.
Temper Spices:
- Add Pancha Futan and dry red chilies to the hot oil. Wait for them to crackle, releasing their aroma.
Saute Vegetables:
- Add the cubed potatoes and bottle gourd to the Kadhai. Sauté them for about 5 minutes, stirring occasionally.
Add Turmeric and Salt:
- Sprinkle half a teaspoon of turmeric powder and salt to taste over the sautéed vegetables. Mix well to coat the vegetables evenly.
- Incorporate Mustard Paste:
- Now, add the prepared mustard and garlic paste to the Kadhai. Stir well to combine, and let it cook for another 5 minutes.
Add Water:
- Pour in 3 cups of water into the Kadhai. Stir the mixture gently.
Simmer:
- Allow the curry to simmer over medium heat for about 15 minutes, or until the vegetables are tender and cooked through.
Serve:
- Once the vegetables are tender, turn off the heat. Your bottle gourd and potato curry is now ready to be served.
