Name: Bottle Gourd Squash with Mustard Greens and Spinach (Lauki, Sarson, Aur Palak Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon coriander seeds, ground; 1 teaspoon fenugreek seeds, ground; 1 teaspoon cayenne (ground red pepper); ½ cup half-and-half; 1½ teaspoons coarse kosher or sea salt; 1 pound fresh mustard greens, well rinsed and cut into thin slivers (chiffonade; see Tip); 1 teaspoon cumin seeds, ground; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 1½ pounds bottle gourd squash (see box); 1 pound spinach leaves, well rinsed and cut into thin slivers (chiffonade; see Tip); ¼ teaspoon ground turmeric; ¼ teaspoon ground asafetida; 1 can (14.5 ounces) diced tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

My body often craves leafy greens, especially spinach, when I have not had any in more than a week. This combination fills that void, especially when you throw in iron-rich mustard greens. The juicy squash offers a wonderful textural contrast to the grassy greens in a sauce that balances tart tomatoes and smooth half-and-half. The spices are readily available ones, but the combination is unusual. This is a great side dish with a lamb curry or a lentil-based curry and a mound of basmati rice