Bottle gourd peel and potato upkari/ stir-fry.

The nutritive part of the bottle gourd that is it’s peel combined with potato to give it texture finds its way into this stir-fry . This is one of the most traditional of Konkani recipes where the peel of vegetables is put to good use by turning it into a simple stir fry. Best consumed with rice and dal.


Peel of one large sized bottle gourd ( that is the green portion adjacent to the white portion of the bottle gourd after the outer hard portion is scraped off)

Potato exactly half the amount of the peel after it is chopped.

5 dry red chillies or more as per spice level.

1 tbsp coconut oil

1 tsp mustard

1/2 tsp Hing/ asafoetida



Scrape the outer hard portion of the bottle gourd gently and wash it thoroughly. Slice the peel and chop it fine lengthwise into one inch sized pieces. Chop potatoes similarly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss for a few seconds. Add the chopped peel, potatoes and salt. Add about 200 ml of water and bring to a boil. Cover and cook till done.

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