Bottlegourd/Opo & Cilantro Chutney

This is a very simple and flavorful chutney that can be prepared very quickly. It pairs well with idli, paratha, or dosa. This can be served as a dip with pita bread or chips. This is vegan too!

Bottlegourd aka opo, lauki, doodhi or sorakai is a water rich vegetable that is rich in Vitamin C and K. It helps in reducing blood sugar, weight control, and also helps stay cool. This vegetable is easy to grow! It doesn't demand lot of requirements and gives an amazing yield. This vegetable is very budget friendly. I started growing this in my backyard during the pandemic and still continue it. With its tremendous growth, there is a good supply of this veggie and this chutney can be made with minimal cost. Yes, this is a pocket friendly recipe! With the hike in the food cost, it is a great idea to grow some veggies that will give more yield for more sustainability.

Here are a couple of points to note when making this chutney:

I used the tender bottlegourd grown in my backyard. When you shred, don't have to remove seeds if it is tender. Else, remove the seeds and grate it.

It contains lot of water and hence cooking the bottle gourd is necessary for the process of making this chutney. Else it will be very watery. It cooks quickly in its own juice in about five to six minutes for the above quantity. 

Cilantro adds a flavor boost along with the peppers while the roasted dalia help to get a little thicker chutney. Overall, the blend of these ingredients makes a perfect and tasty chutney.

I am linking this to Blogging Marathon, Wonderful Wednesday, and Thursday Favorite Things. Not only this chutney is delicious, this veggie can be used in a couple of ways listed below. I have a few more in the sleeve, and will share them soon.

 Bajra BottleGourd Roti

BottleGourd Chutney/Thogayal

Bottlegourd/Opo Kheer

Instant Pot Vegan Bottlegourd and Masoor Dal Curry

Ingredients

Bottle gourd - 2 cups, shredded
cilantro - 3/4 cup
salt - 1/2 tsp
Tamarind - 1/4 tsp
Dried red chillies - 2
Serrano pepper -1
Roasted dahlia - 2 tbsp
Oil - 2 tsp
Mustard seed - 1/4 tsp
Split urad dhal - 1/4 tsp
Asafoetida - 1/8 tsp

Method

Heat 1 tsp of oil, add the red chillies and serrano pepper. Fry for a few seconds. 

Then add the shredded bottle gourd and saute for about 5-6 minutes till it is cooked.  

Switch off the flame and add the cilantro. Mix as this heat will just wilt the cilantro. Cool for a couple of minutes.

In the meantime, dry roast the dalia and add to the bottle gourd. Add salt, tamarind, and grind to a smooth texture. There is no need to add water. Transfer to a serving bowl.

Heat 1 tsp of oil. Do the tadka with mustard seeds, split urad dhal, asafetida and pour it on the chutney.

Serve with idli, dosa, or paratha as a side or with pita bread as a dip.

Published: Sep 2020

Updated for reader satisfaction and photos: May 2022