Bottle Gourd Curry
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
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Directions
Chop the small green chilies, the onions, the cherry tomatoes and the coriander leaves.
Peel the bottle gourds, wash them and cut them into cubes.
Heat a pan with the mustard oil and butter (or ghee) over low heat.
When the oil is hot and the butter (or ghee) has melted, roast the fenugreek seeds and the mustard seeds until they become fragrant and a dark golden color.
Add the onions.
When the onions turn golden, add the green chilies, the turmeric powder and the bay leaves and mix well.
After 3 minutes, add the tomatoes, the bottle gourds, the turmeric powder, the salt, the cumin powder, the coriander powder, the red chili powder, the garlic paste, the ginger paste and the water. Mix well.
Simmer, covered, for 10 minutes, or until the sauce thickens slightly. Check that the bottle gourds is cooked through.
When the curry is ready, sprinkle it with a few coriander leaves.
Ready! Enjoy it with rice or roti.
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