Name: Bottle Gourd (or Cucuzza) in Spiced Fresh Tomato Puree
Yield: Serves 4 to 6
Ingredients: 1 pound plum tomatoes; ¼ to ½ cup minced cilantro (coriander) leaves; ½ teaspoon ground cumin; 1 tablespoon ground coriander (preferably coarse-ground); 3 tablespoons corn (preferably unrefined), sunflower, or peanut oil; 1 tablespoon anise seeds; 2 pounds firm, slim bottle gourd (or cucuzza); 1 medium-large onion; 1 tablespoon kosher salt; ¼ teaspoon fine-ground white pepper; 1 tablespoon grated ginger

What’s special about bottle gourd cooked this way is its smooth flesh—like melting melon, but with crunch. Sweet spices perfume fresh tomato puree, which in turn is scented with a mince of coriander leaves—all lending flavors to the bland squash, which absorbs them discreetly. Between salad and cooked vegetable, the dish makes a useful buffet item. Or serve alongside grilled seafood or poultry, or as part of a vegetarian meal, with quinoa or rice.