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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Creamy Bottle Gourd Curry

Doodhi Ki Sabzi

(45 reviews)
"

This recipe brings back memories of family dinners on lazy Sundays, often accompanied by soft rotis and laughter. It's one of those dishes that's as soothing to make as it is to eat.

"
Creamy Bottle Gourd Curry
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

3g

Carbs

15g

Fat

16g

Calories

210 kcal

Servings:
4
VeganGluten FreeDairy Free

Ingredients

bottle gourd1 medium
(peeled and diced into 1-inch cubes)
coconut milk1 cup
(full-fat)
onion1 large
(finely chopped)
tomato1 medium
(chopped)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(slit lengthwise)
oil2 tbsp
(preferably coconut oil)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

mustard seeds1 tsp
cumin seeds1 tsp
turmeric powder0.50 tsp
curry leaves8 leaves

Directions

Prepare the Base

  1. Heat oil in a deep pan over medium heat.
  2. Add mustard seeds and cumin seeds. Let them sizzle for 30 seconds.
  3. Add curry leaves, giving a quick stir to release their aroma.
  4. Add chopped onion and sauté till translucent, about 5–6 minutes.
  5. Stir in garlic, ginger, and green chili. Cook for 1 minute.

Cook the Bottle Gourd

  1. Add turmeric powder and salt, stirring to coat the onions and spices.
  2. Add the diced bottle gourd and toss well with the spice mix.
  3. Cover and cook on medium-low heat for 12–15 minutes, stirring occasionally, until the gourd is tender but not mushy.
  4. Add chopped tomato and cook uncovered for an additional 3 minutes.
Chef's tip: If the mixture begins to stick, add a splash of water to assist the cooking.

Finish with Coconut Milk

  1. Pour in the coconut milk, stirring gently to incorporate it thoroughly.
  2. Simmer for 5–7 minutes on low heat, allowing the flavors to meld and the curry to thicken slightly.
  3. Adjust seasoning with salt if needed.

Serve

  1. Garnish with fresh cilantro before serving.
  2. Enjoy warm with steamed rice or flatbreads.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.