Served as vegetables. Suitable for vegetarians. A North Indian recipe. Speciality: Recipe for microwave cooking.

Indian

2 Tablespoons Oil

500 grams Bottle Gourd peeled, cut into roundels and washed

4 Cloves

1/2 teaspoon each of Asafoetida and Turmeric powder

2 teaspoons Cumin Seeds

1 teaspoon Aniseed powder(Saunf powder)

1/2 teaspoon dry Ginger powder

2 whole Red Chillies

8 Tablespoons Water

Salt to taste

2 cups Yoghurt, beaten

1 teaspoon Hot Spice Mix(Garam Masala) powder

Pat dry the bottle gourd roundels. Place them separated in a big microwave-safe dish greased with some oil. Sprinkle some oil on the bottle gourd roundels and microwave uncovered on high (100%) power for about 3 minutes (flipping them mid-way) till they are slightly browned on both sides. Keep aside. In a microwave-safe bowl, mix the oil with the cloves, asafoetida and cumin seeds. Microwave uncovered on high (100%) power for about 1 minute or till the cumin seeds are a shade darker. Add the lightly fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chillies, salt and water. Mix well. Microwave on 70% power for about 12 minutes or till the bottle gourd roundels are tender. Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Microwave covered on 50% power for about 3 minutes. Mix in the garam masala powder and keep covered.

Preparation time: 7-10 minutes

Cooking time: 20-25 minutes

Serves: 4

Tips:

Traditionally, the bottle gourd roundels are deep fried in hot oil on a gas stove till slightly browned in step 1.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving. Serve immediately with hot white rice or Indian bread (Roti).

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