Instant Pot Vegan Bottle Gourd and Masoor dhal Curry

Bottle gourd aka opo or cucuzzi grew well last summer. There were plenty of it and we made so many curries, sauces, fritters, and dessert out of it. This summer vegetable has lots of water content and aids in weight loss. There are many types of curries that we enjoy with this vegetable and this curry is one among them. It is simple to make in instant pot. Cook the dal in Instant Pot and the finally add the bottle gourd and cook in high pressure for 0 minutes. The bottle gourd cooks quickly and this time is enough to cook the bottle gourd retaining its shape instead of a mushy texture. Like most of our curries, this one too is vegan. Feel free to make it ghee or butter if you like. This is perfect to eat with basmati rice, pulao, or flat breads.

Bottle gourds are easy to grow. Water them regularly and have a trellis for them. They will yield well. It is a very versatile vegetable. From appetizers to desserts can be made with this simple vegetable. Bottle Gourd Kheer is a delicious pudding that will amaze you. Shredded bottle gourd are great for adding in griddle breads like Bajra Bottle Gourd Roti  and they are great for making delicious and lip smacking chutneys like Bottle Gourd Cilantro Chutney.

Sue Lau of Palatable Pastime is hosting the #multicookermonday and I am linking this recipe for the event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!

I have shared Instant Pot Veggie Dal and Pumpkin Spiced Vegan Pumpkin and Green Gram Curry for #MulticookerMondays. Instant pot is great in making quick meals to suit our busy life. 

I am also linking this to What's for dinner sunday link up #306, Busy Monday #460, Dare to Share #459, and Wonderful Wednesday Blog hop Party.

Ingredients

Serves 6-8

Bottle gourd/opo - 4 cups, chopped small size

Masoor dhal (orange lentils) - 1/2 cup

Tomatoes - 1/2 cup

Spinach - 2 to 3 cups

Onion - 1/2cup

Ginger - 1 tsp

Garlic - 1 tsp

Salt - 1 and 1/2 tsp

Asafoetida- 1/8 tsp

Turmeric - 1/4 tsp

Kitchen king masala - 2 tsp

Serrano pepper - 1, chopped or slit

Water - 1 and 1/2 cup

Bay leaf - 1

Cinnamon - 1 in piece

Cumin - 1/2 tsp

Dried red chili - 1 or 2, torn

Cloves - 2 or3

Cardamom -1

Oil - 2 tsp

Method

Switch on the Instant Pot in sauté mode. Add oil. When it is hot enough add red chilies, cardamom, cumin, cinnamon, cloves, bay leaf, ginger, garlic, onion, and tomatoes. Sauté for 2 minutes. Add the masoor dhal and water. Then add turmeric powder, salt, Kitchen King masala and pressure cook for 8 minutes in high or more setting.

Release the steam. Open carefully and stir. Add in the chopped bottle gourd, give a stir, and cook in high pressure setting for 0 minutes.

Release the steam, open, and stir in spinach. Mix thoroughly and the spinach will wilt and cook in the heat.

Transfer to serving bowl. 

Serve with rice or roti.

Check out the links below for the recipes we shared for March 2021 Multicooker Monday.

Air Fryer Bread Manchurian from Sneha's Recipe

Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories

Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Dr. Pepper Brisket (Instant Pot) from Palatable Pastime

Instant Pot Honey Garlic Chicken Thighs from Making Miracles

Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients

Korean Sparerib Noodles (Instant Pot) from Food Lust People Love

Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm

Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking