Stuffed Bottle-gourd

Posted on March 25, 2012


The original dish is from middle-east – this is a Kosher dish. This is made of mild spices.

Preparation time: 30 minutes

Cooking time: 45 minutes


Bottle-gourd, get a long and tender one (~700 gm.)

Tomatoes: 4 tomatoes (~300 – 400 gm.)

Onion: 1

Rice: 3 tablespoons

Nutmeg powder: 1/4 teaspoon

Cinnamon powder: 1/4 teaspoon

Coarsely ground Pepper: 1 teaspoon

Pepper: 6-8 seeds

Clove: 2-4

Salt: 1.5 teaspoon

Cumin Powder: 1/2 teaspoon (optional)

grounded Cardamom (small): 2

Ginger: ~10 gm

Olive Oil: 1 tablespoon

Lemon: 2 teaspoon

Coriander leaves



Soak the rice in water for about 10 minutes.

Peel the bottle-gourd. Cut into 6-8 pieces. Carve the core out from one end (make a cup).

Dice tomatoes, onion and ginger, add 1 teaspoon of salt and make puree in a mixer.

Cut the cloves in 2-3 small pieces.

Drain the water from rice, add a teaspoon of Olive-oil, nutmeg-powder, cinnamon powder, pepper and 1/2 teaspoon salt and mix thoroughly. Stuff the mix in the bottle-gourd cups,

Heat a tablespoon of Olive oil in a wok and pour the puree carefully, add some water and stir. Allow it to boil and reduce the heat to minimum possible. Put the stuffed bottle-gourd pieces (horizontally), top-up with enough water so they are almost completely in the puree. Let it simmer for about 40 minutes, top-up with hot water if the level comes down and turn the bottle-gourd pieces occasionally. Add two teaspoons of lemon juice and stir. Let it simmer for about 3 minutes.

Sprinkle powdered cumin and garnish with the chopped coriander leaves and enjoy it hot.

Stuffed Bottle-gourd

Stuffed Bottle-gourd

Posted in: Recipes, Vegan, Vegetarian