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.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Indian, Odisha
- 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
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.
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.