Bottle Gourd Squash with Coconut and Curry Leaves from 660 Curries by Raghavan Iyer

Name: Bottle Gourd Squash with Coconut and Curry Leaves from 660 Curries by Raghavan Iyer
Ingredients: 1½ pounds bottle gourd squash (see box); ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 tablespoons canola oil; 1 tablespoon coriander seeds; 2 dried red Thai or cayenne chiles, stems removed; 1 teaspoon coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 10 to 12 medium-size to large fresh curry leaves

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My mother’s coconut sauce is a perfect match for this squash (coconut plays a dual role, masking the pungent chiles and thickening the sauce)—but her mother-in-

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Ingredients

1½ pounds bottle gourd squash (see box)
½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note)
2 tablespoons canola oil
1 tablespoon coriander seeds
2 dried red Thai or cayenne chiles, stems removed
1 teaspoon coarse kosher or sea salt
¼ cup finely chopped fresh cilantro leaves and tender stems
10 to 12 medium-size to large fresh curry leaves