Bottle Gourd Squash with Tomato and Fenugreek Leaves from 660 Curries by Raghavan Iyer
Fenugreek’s perfumed bitterness is a perfect match to the juicy pieces of tender squash in this easy-to-make curry. Because of its subtle tastes, I often find m
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Cooking tools:
- Melon baller
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
Ingredients
- 2 tablespoons canola oil
- ½ teaspoon ground turmeric
- 1½ pounds bottle gourd squash (see box)
- 1 teaspoon cayenne (ground red pepper)
- 2 teaspoons coarse kosher or sea salt
- 2 cups chopped fresh or frozen fenugreek leaves (thawed if frozen; see box)
- 1 large tomato, cored and cut into 1-inch cubes
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