Meat or Chicken with Bottle Gourd
This traditional Parsi-style dish combines tender chunks of meat or chicken with soft, diamond-cut bottle gourd (dudhi) in a rich, savory gravy. The slow-cooking method allows the vegetable to absorb the meat's juices while retaining its shape, resulting in a melt-in-the-mouth texture. Finished with a touch of garam masala and optional sweetness, it offers a perfect balance of savory and aromatic flavors.
Ingredients
- 2 pounds Bottle Gourd (Dudhi/Lauki) (Choose tender gourds. Originally '4 seers' (scaled down for modern family portion).)
- 1 1/2 pounds Lamb, Mutton, or Chicken (Cut into medium pieces.)
- 1/2 cup Ghee (Originally '1.5 pasher' (approx 300g). Reduced for modern preference.)
- 2 cups Onions (Finely sliced. Quantity estimated based on 'fry onions red'.)
- 1 tablespoon Ginger paste (Quantity estimated.)
- 1 tablespoon Garlic paste (Quantity estimated.)
- 1 1/2 teaspoons Salt (Adjust to taste. Includes the extra salt mentioned for the vegetable.)
- 1 tablespoon Sugar (Optional, for those who like sweetness.)
- 1 teaspoon Garam Masala (Heaped teaspoon.)
- 1 cup Water (For soaking and cooking lid method.)
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Instructions
- 1Peel the bottle gourd and cut it into 2-inch wide strips. Remove the seeds and soft pulp from the center. Cut the firm flesh into 3-inch diamond-shaped pieces. IMPORTANT: Taste a small piece of the raw gourd; if it is bitter, discard it as it can be toxic. Soak the cut pieces in cold water until ready to use.
- 2In a heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and fry them until they turn a deep red/golden brown color. Add the ginger and garlic pastes and sauté for another minute until aromatic.
- 3Add the meat or chicken pieces to the pot along with the salt. Sauté well to brown the meat. Cover and cook on low heat. If using tough meat (mutton/lamb), you may need to add a splash of water inside or place water on the lid (condensation method) to help it cook until it is half-done. If using chicken, it will cook faster.
- 4Once the meat is partially cooked and the internal water has mostly evaporated (the oil begins to separate/sizzle), drain the bottle gourd pieces and layer them on top of the meat. Cover the pot tightly with a lid. Do not add water directly into the pot at this stage; instead, pour some water onto the concave lid (if available) to create steam condensation inside. Cook on a slow fire.
- 5Check occasionally to ensure it doesn't stick; if the liquid dries up completely, add a small amount of hot water. Once the gourd is tender and the oil rises to the surface, the dish is nearly done. If you prefer a sweet undertone (common in Parsi cuisine), stir in the sugar. Finally, sprinkle the garam masala over the top, mix gently, and remove from heat.
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