Name: Bottle Gourd Squash with Tomato and Fenugreek Leaves (Lauki Methi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons coarse kosher or sea salt; 1 teaspoon cayenne (ground red pepper); 1½ pounds bottle gourd squash (see box); ½ teaspoon ground turmeric; 2 tablespoons canola oil; 2 cups chopped fresh or frozen fenugreek leaves (thawed if frozen; see box); 1 large tomato, cored and cut into 1-inch cubes

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Fenugreek’s perfumed bitterness is a perfect match to the juicy pieces of tender squash in this easy-to-make curry. Because of its subtle tastes, I often find myself using fewer herbs and spices when I cook this squash.

Ingredients

1½ pounds bottle gourd squash (see box)
½ teaspoon ground turmeric

Method

Cut off and discard the stem and heel ends of the squash. Peel the squash with a vegetable peeler and cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or a melon baller, creating firm-fleshed, pale green squash “boats.” Cut the squash boats into 1-inch pieces and place them in a medium-size bowl. Add the turmeric and toss to coat t

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Ingredients

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