Boothai Masala Fry

1. 1
   prep

   Peel and cube the bottle gourd.

   Peel the bottle gourd, cut it in half lengthwise, remove any mature seeds with a spoon, and dice the flesh into small 1-cm cubes.

2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add urad dal and sauté until light golden (20 sec).

   4.Add cumin seeds, dried red chili, and curry leaves. Sauté until fragrant (15 sec).
3. 3
   saute · ~4 min

   Sauté the onions and green chili.

   1.Add chopped onion and slit green chilies to the pan.

   2.Sauté until the onions turn translucent and soft (3-4 min).

   TIPDon't rush the onions — letting them soften properly builds the sweet base for the dish.
4. 4
   saute · ~10 min

   Cook the bottle gourd with spices.

   1.Add the cubed bottle gourd, turmeric powder, red chili powder, and salt.

   2.Stir well to coat the gourd evenly with the spices.

   3.Cover with a lid and cook on low heat for 8-10 minutes, stirring once halfway. The gourd will release its own water; no extra water is needed.
5. 5
   mix · ~2 min

   Finish with fresh coconut.

   1.Remove the lid and check that the gourd is tender and all moisture has evaporated.

   2.Add the grated coconut and stir gently to combine.

   3.Cook uncovered for another 2 minutes to lightly toast the coconut.
6. 6
   garnish

   Garnish with coriander leaves and serve hot.

   Turn off the heat, sprinkle chopped coriander leaves on top, and serve immediately with jowar roti or steamed rice.

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