1 medium sized Tender Bottle Gourd/ Ele Sorekayi
1 large Potato / Aloo
1/2 medium sized Onion
1-2 Green Chillies
1/2 tsp Ginger Garlic paste
1/2 - 3/4 tsp Red Chilly powder
1 tsp Coriander powder
1/2 tsp Garam Masala
3/4 tsp Mango powder / Amchoor powder
Pinch of Turmeric powder
Salt to taste
1/4 tsp Mustard seeds
3-4 tsp Oil
Peel the bottle gourd and cut the end parts of bottle gourd. Insert a knife and carefully remove the inner part of bottle gourd. (If it is too long, cut into two halves and then remove the inner part.)
Put potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off remove the outer cover and mash it as shown in the picture below. Chop inner part of bottle gourd, onion, green chillies into small pieces as shown in the picture below.
Put 6-7 cups of water in a vessel, 1 tsp salt and bring it to boil. Blanch the peeled bottle gourd for about 5-6 mins until it becomes little tender. Take off the bottle gourd from water and keep it in a tissue paper to absorb the water content.
Put mustard seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, green chillies, turmeric powder, salt and fry them for about 3-4 min in medium flame until onion turns golden in color. Add inside part of bottle gourd and fry them for about 1 min. Sprinkle little amount of water and cook them well by covering a lid.
Add mashed potatoes, garam masala, coriander powder, mango powder, red chilly powder, salt and mix them well. Fry this masala in medium/low flame for about 5 mins.
Fill this prepared masala inside blanched bottle gourd as shown in the picture below.
Sprinkle 1-2 tsp oil on a non stick pan and heat. Place the stuffed bottle gourd as shown in the picture below.
Shallow fry the bottle gourd in medium/low flame by covering a lid and turning the bottle gourd around to be cooked evenly for about 15-20 mins.
Slice it and serve hot. It goes well with Chapathi/Rice. I tried this recipe from 365 days Veg. Thanks for the recipe.