Bottle Gourd Man

I recently came across a fascinating story on bottle gourd (aka calabash, opo squash or ‘lauki’ in Hindi). Professor Sheo Pujan Singh of Narendra Dev University in India developed a variety of bottle gourd that is over 8 ft long! I mean, way taller than me! The longest one I have ever seen was probably a couple of feet long.

Consequently, Prof. Singh became so popular, they started calling him Lauki Purush. In Hindi this means Bottle Gourd Man. What fascinated me more with his story, was the fact that a dried, hollowed out version of this 8 foot long gourd (named ‘Narendra Shivani’) was made into a wind musical instrument. You might want to check Prof Singh’s video of this instrument on YouTube.

Bottle Gourd

Clearly, bottle gourd is not just a novelty. It is packed with nutrition. Topping the list is its ability to help with weight loss. It is rich in fiber and low in calories. Most importantly, this is a great summer vegetable. It can keep you hydrated. In fact, drinking bottle gourd juice can keep you hydrated and help replenish electrolytes.

Bottle Gourd

Bottle Gourd Fenugreek Curry

Due to it’s cooling properties, I like to cook bottle gourd recipes during hot summer days. This recipe is easy and flavorful, cooks in about 20 minutes on a stove top. Fresh fenugreek (called ‘methi’ in Hindi) complements bottle gourd, with its slightly sharp flavor. I love this dish with methi(fenugreek) paratha. So delicious and easy on the stomach!

Why Is This Healthy?

Bottle gourd is a low-calorie vegetable, providing just 14 calories per 100 g. It is one of the vegetables recommended by dietitians in weight-control programs. Fenugreek leaves help improve digestion and keep cholesterol levels in check.

Here are some bottle gourd (opo squash) recipes that might interest you:

Also check out these delicious fresh fenugreek recipes:

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4.34 from 3 votes

Bottle Gourd Fenugreek Curry

You'll love this easy, low calorie, delicious dish, with minimal ingredients! It is great with fresh, hot rotis or steamed rice.

Course Main Course

Cuisine Indian

Keyword fenugreek leaves, Indian, Keto, opo squash, Spices, veggies

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings

Calories 70kcal

Ingredients

3/4 Pound Opo Squash - Peeled and cut to small pieces
1 Cup Fenugreek leaves - Separate leaves from stalk and chop the leaves coarsely
1/4 Cup Onion - Fine cut
1/4 Cup Tomato - Fine cut
1 Teaspoon Mustard Seeds
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Sea Salt - Or to taste
1 Tablespoon Coconut Oil - Cold pressed, organic

Instructions

Peel and cut bottle gourd, fine cut tomatoes, onions and set them in a bowl. Wash and drain. Pick methi (fenugreek) leaves, discard stems, wash, drain and chop.
Heat oil in a pan, add mustard seeds. As they crackle, add cut vegetables (not fenugreek). Add salt, turmeric powder, chili powder and sauté for a couple of minutes.
Set lid on, set flame on low-medium and let it cook for 3-4 minutes. Remove lid, stir and set lid back.
Remove lid, add chopped methi, mix well and let it cook for 2-3 minutes.
Mix well, transfer to bowl. Serve hot with fresh methi paratha and tomato chutney.

Notes

Great with fresh rotis, but also goes well with steamed brown rice and organic ghee.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Bottle Gourd Fenugreek Curry

Serving Size

4 g

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Sodium

296

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

152

Vitamin C

Iron

* Percent Daily Values are based on a 2000 calorie diet.

6 Comments

Name: Bottle Gourd Fenugreek Curry
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 3/4 Pound Opo Squash (Peeled and cut to small pieces); 1 Cup Fenugreek leaves (Separate leaves from stalk and chop the leaves coarsely); 1/4 Cup Onion (Fine cut); 1/4 Cup Tomato (Fine cut); 1 Teaspoon Mustard Seeds; 1/4 Teaspoon Turmeric Powder; 1/2 Teaspoon Red Chili Powder; 1/2 Teaspoon Sea Salt (Or to taste); 1 Tablespoon Coconut Oil (Cold pressed, organic)

Isabell on January 25, 2020 at 5:40 pm

Where can one get Opo squash and fresh fenugreek leaves?
- Malathy Chandrasekhar on January 26, 2020 at 8:11 am
  
  Opo squash and fresh fenugreek leaves can be found in most ethnic Indian and Chinese grocery stores. Thanks for your comment, and hope you are able to make this dish soon!
Jayne on January 29, 2020 at 7:06 pm

I found the opo squash at a Nepalese grocery. They did not have the fresh fenugreek so I substituted dried methi leaves. Is the fresh fenugreek a different flavor than the methi? Also the opo squash was sooo large I had to quadruple the recipe which has provided nice lunches this week!
- Malathy Chandrasekhar on January 30, 2020 at 8:18 pm
  
  LOL! You can get smaller opo squashes, but have to look for them. Fresh fenugreek leaves do taste different (more bitter than the dried version, I think), but you were smart in using the kasuri (dried) methi leaves. Improvise or perish, right? 😉 Thanks for writing back. We really appreciate it.
Pallavi Pokala on July 12, 2020 at 12:28 am

Best healthy recipe ever. It’s innovative and full of healthy ingredients.
Loved it and came out very well.
I follow your posts closely and enjoy the tips and advice.
Thank you so much
- Malathy Chandrasekhar on July 12, 2020 at 9:42 am
  
  Thanks for the resounding endorsement, Pallavi. Please do check out our blog for more healthy recipes.