Calabash Curry

Get the calabash out – you may use the long calabash if preferred. I have used the round ones as I find them to be much tastier.

In South Africa, they are referred to as butter calabash.

Carefully cut the calabash, discarding of the outer layer. Cut the calabash flesh into cubes.

Remove all the overgrown seeds (large ones), if there are smaller seeds it will soften when cooked.

Peel & chop onions & set aside.

Dice tomato & set aside.

Rinse & slit the green chilies.

Peel & chop the garlic cloves – these may be left whole if preferred.

Heat oil in a pot on medium heat & add in the onions, green chilies, garlic, curry leaves & mustard seeds.

Mix & simmer until onions are translucent.

Thereafter, add in the turmeric powder.

Mix well.

Thereafter, add in the diced tomato.

Mix & allow the tomatoes to cook for 5 minutes until melted.

Once the tomatoes have cooked, add in the cubed calabash, salt to taste & a splash of water.

Mix well, cover with a lid & allow to cook for approximately 10 minutes or until the calabash is soft. If a few larger seeds pop out whilst cooking, you can either remove them or allow them to soften whilst cooking as they can be consumed.

Once the calabash is soft & cooked, remove from heat.

Plate & garnish with fresh coriander (dhania).

This Calabash Curry is best served with soft white bread or rotis.