Calabash( Bottle Gourd) Gravy with Yogurt Smoky Flavor or Dahi Loki Dhuwan Flavor

Because of its sweet flavor, I typically can not consume calabash. However, I now adore calabash, or bottle gourds. I received a special recipe for calabash (bottle gourd) from someone. The bottle gourd turned out to have an extremely tasty flavor after following her recipe. I want to share this special recipe with you

Ingredients

Bottle Gourd  ========  1 long ( peeled & cut in small cubes)

Yougrt ========== 1  cup

Whole Red Chilies ========== 3 to 4

Cumin Seeds =======  1 tsp

Salt  ======  According to Taste

Oil ======  2 to 3 tbsp

Charcoal  ======= 1 small piece

Red Chili Powder ====  1/2 tsp

Turmeric  ==== 1/2 tsp (optional)

Garlic  ======  3 cloves ( cut into slice)

Bread Slice ===== 1/2 piece

Recipe

The first step is to put a bottle gourd in a skillet and add 1/2 cup of water, salt, and red chile. Turn the burner to medium and cover the lid. When bottle gourds become soft and squishy,. Turn off the burner. Before removing the burner, ensure that all of the water in the bottle has completely dried. Set the bottle gourd pan aside to thoroughly cool.

The next stage involves taking the beaten yogurt, adding a small amount of salt to give it a salty taste, and then covering the entire cooked bottle gourd with the yogurt as the top layer. Once the yogurt is poured, do not stir.

3rd step: Now put the charcoal on a high flame to heat up. Take another pan for tarka. Pour oil into it along with cumin seeds, whole red chilies, & garlic slices. When all is golden, pour slowly into the pan of the cooked bottle of gourd’s gravy.

The final step is to gently place one-half of the bread slice on top of the gravy, holding the heated charcoal in place with tongs. Apply a few drops of oil to the hot charcoal and cover it right away. The smoky flavor is fully absorbed by the bottle gourd gravy, making it incredibly tasty.