I guess Bottlegourd is neglected among all other vegetables, including me;). I cooked it for the first time, it was really tasty. It has low saturated fat and high water content. It is high in dietary fibre and contains vitamin c, riboflavin, and other minerals.
Bottlegourd - 2 cups, peeled and cubed
Onions - 2, finely chopped, medium sized
Green chillies - 3, cut into small piecs
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Ginger paste - 1/2 tablespoon
Coriander leaves - few, chopped
Grated coconut - 1/4 cup
Salt to taste
Oil - 1-2 tablespoons
Wash bottlegourd and peel its skin. [Dont throw the skin, keep it safely, as its chutney recipe follows in few days ;) It was very tasty:) - checkout picture below;)]
Remove the inner seeds and cut the veggie into small cubes.
Heat oil in a pan, add mustard seeds and allow it to splitter. Add cumin seeds, ginger paste, green chillies, curry leaves, chopped onions one after another.
Fry well until onions turn pale. Add cubed veggies, mix well and cook it covered for 10-15 minutes.
Remove the lid, check if it is cooked. If it is not done, cook for few more minutes. Then add salt and mix well and cook it open for 5 minutes.
Switch off the flame, garnish with coriander leaves and grated coconut.