You perhaps know that I am a gourd fancier. I like my squashes to have a bit of skin.
While I'm currently enjoying my Snake Gourd vines every day -- called pathola in Sri lanka -- I made myself and the good woman a simple gourd curry using bottle gourd.
Let it be known, however, that you can swap the gourds around according to your harvest.
I based my approach on pathola maluwa (snake gourd curry) which is essentially a curried stir fry drowned in coconut cream or milk.
Generally a gourd curry is called Karawila and there are many tweaks to the combo.
Oil for frying
½ teaspoon mustard seeds
6 curry leaves
1 green chilli pepper , thinly sliced
2 medium red onions grated/finely chopped
2 cloves garlic , crushed
1 tablespoon chopped anchovies (about 6)..or Maldive fish.
½ teaspoon fenugreek powder (or 1 teaspoon fenugreek seeds)
¼ teaspoon turmeric powder
¼ teaspoon chili powder
½ teaspoon thuna paha (raw Sri Lankan curry powder or see below)
250 grams (or more) of bottle gourd, peeled and sliced
Salt , to taste
1⅔ cups coconut cream
1 tablespoon lime juice
Sri Lankan curry powder:
3 tablespoons coriander seeds
1 tablespoon cumin seeds
½ tablespoon fennel seeds
⅓-inch piece cinnamon stick
2 fresh curry leaves
Sounds very nice.