Bottle Gourd in Almond Sauce

bottlegourdAlmondpaste1Bottle gourd – I never ate this vegetable when I was growing up, I don’t the reason – may be my mom never liked and never cooked or they thought it does not have any taste.  Yes, compared to other vegetable this is quite bland and watery taste.  But after coming to the united states, I have had bottle gourd curries in different Indian restaurants.  With that I started getting the flavor of this dish.  You have to put good spices such as cumin, coriander to enhance the flavor and taste.  I have made bottle gourd curries in different ways but this one is my favorite.

I had a bottle of almond butter sitting in my shelf and I have been trying to figure out dishes that can utilize this almond butter.  So when I bought this bottle gourd, immediately I thought yes, I can make a sauce out of my almond butter to make the curry.  The roasted aroma of almond butter combined with ginger and garlic gives an excellent flavor for this dish.



  • 1 medium bottle gourd (yield 12 oz after peeling and removing seeds)
  • 3-4 cloves garlic
  • 1 inch piece ginger
  • 1/4 teaspoon mustard seed
  • 1 teaspoon oil
  • curry leaves
  • 1 1/2 cups water
  • 1 teaspoon chili powder
  • 1 tablespoon ground almond/ almond meal
  • 1 tablespoon almond butter
  • salt


  • Peel bottle gourd and cut lengthwise
  • remove seeds and middle rib.  Then cut into about 1/2 inch cubes
  • Chop garlic and ginger into fine pieces
  • add oil to a saucepan and add mustard seed,  garlic, and ginger and fry until lightly golden
  • add curry leaves and fry for a few seconds
  • add  bottle gourd,  water, and chili powder and cover and cook on medium heat for about 12 minutes
  • meanwhile mix almond, and almond meal in a small dish with hot water until mixture resembles thick sauce
  • Add sauce to the bottle gourd and cover and cook until sauce thickens – about 5 minutes
  • let stand covered for about 10 minutes
  • serve with rice or naan bread
  • yields2-3 as a side dish

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