India, Jan. 26 -- Kashmiri bottle gourd curry reflects the quiet strength of traditional home cooking from the Kashmir region, where vegetables were prepared with care and restraint. Bottle gourd, valued for its lightness, became an important part of everyday meals because it suited both seasonal cooking and gentle digestion. This curry focuses on techniquerather than excess spice.

In Kashmiri cuisine, dishes were shaped by climate and availability. Vegetables like bottle gourd were slow-cooked with minimal ingredients, preserving their natural qualities. The use of yoghurt, fennel, dry ginger, and mild spices created depth without heaviness, making the food suitable for regular consumption.

Bottle gourd is naturally low in calories and...