Name: Anapakaya Paala Koora recipe
Ingredients: 2 tablespoons vegetable oil;2 dried red chile peppers, broken into pieces;1 teaspoon cumin seeds;1 teaspoon mustard seed;1 teaspoon coriander seed;1 sprig fresh curry leaves;¼ teaspoon asafoetida powder;1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces;¼ cup milk;salt to taste;½ teaspoon ground red pepper

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Ingredients

2 tablespoons vegetable oil 2 dried red chile peppers, broken into pieces 1 teaspoon cumin seeds 1 teaspoon mustard seed 1 teaspoon coriander seed 1 sprig fresh curry leaves ¼ teaspoon asafoetida powder 1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces ¼ cup milk salt to taste ½ teaspoon ground red pepper

Nutrition Info

96.1 calories carbohydrate: 6.3 g cholesterol: 1.2 mg fat: 7.7 g fiber: 0.5 g protein: 1.8 g saturatedFat: 1.3 g servingSize: - sodium: 277.2 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder, stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt, simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.

Recipe Yield

4 servings

Recipe Note

This is a traditional Andra recipe for Bottle Gourd/Lauki/Opo squash. The milk brings out the sweetness of the bottle gourd. Serve this with rice as a part of an Andhra meal. Serve with rice.

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