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Bottle Gourd Meat Recipe

Bottle Gourd Meat Recipe with Freshly Ground Masala

Bottle gourd with meat is one of the best combinations I make. The meat is roasted dry in fresh ground masala first, then mustard oil goes in, and after that the bottle gourd and water are added and everything goes into the pressure cooker. It pairs well with rice or flatbread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Indian
Calories: 440
Ingredients Method Notes

Ingredients
  

For the Ground Masala
  • 3 tsp whole coriander seeds
  • 10 dried red chilies
  • 2 medium onions roughly chopped
  • 10 garlic cloves
  • 2- inch piece of fresh ginger
For Cooking
  • 500 g bone-in meat mutton or goat works well
  • 700 g bottle gourd peeled and cut into large chunks
  • 100 g mustard oil
  • 2- inch piece of cinnamon
  • 6 cloves
  • 15 black peppercorns
  • 1 black cardamom
  • 2 bay leaves
  • 1 tsp salt for the roasting stage
  • 1 tsp turmeric powder
  • 1 tbsp salt added with the bottle gourd
  • 1 glass water

Method
 

Grind the Masala:
  1. Blend coriander seeds, dried red chilies, onions, garlic, and ginger into a thick paste with just enough water for the blades to move. Keep the water minimal so the paste stays thick.
  2. Taste a small amount before adding to the meat. If the chilies are small and very pungent, use 8 instead of 10.
Coat the Meat and Roast It Dry:
  1. Add the ground masala, all the whole spices, turmeric, and 1 tsp salt to the raw meat and mix so every piece is coated.
  2. Put on the stove over medium heat with no oil and no water and roast, stirring regularly, for 8 to 10 minutes until the masala darkens and the raw smell is gone.
Add the Oil and Roast Again:
  1. Pour in the 100g mustard oil and roast for another 4 to 5 minutes, stirring, until the oil is absorbed and the masala on each piece looks glossy.
Add the Bottle Gourd and Pressure Cook:
  1. Cut the peeled bottle gourd into large chunks, roughly the same size as the meat or slightly bigger so the pieces hold their shape.
  2. Add to the pot with 1 glass of water and 1 tbsp salt. Stir once so the salt mixes in.
  3. Close the lid and cook for 2 whistles on medium heat.

Notes

Let the pressure drop on its own before you open the lid. Opening early releases steam unevenly and can leave the bottle gourd undercooked.