Anapakaya Paala Koora

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"This is a traditional Andra recipe for Bottle Gourd/Lauki/Opo squash. The milk brings out the sweetness of the bottle gourd. Serve this with rice as a part of an Andhra meal. Serve with rice. "
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35 m servings 96 cals
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Original recipe yields 4 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.



This actually came out pretty good. I grew up with my mom making butter gourd so I was surprised that this dish was not as bitter. I also added a little bit of brown sugar to balance out the b...

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