Bottle guard (a variety from the squash family) can be cooked in a number of ways. This recipe is very simple and easy to make. It tastes similar to paneer (Bingo if you like paneer!!) As a child, I would never eat bottle guard, so my mom tried this way of cooking and it worked wonders for me at the dining table; instantly fell in love with the taste. My Mother is my recipe queen and chef!
**Bottle guard curry**
Cooking time: 15 mins
Preparation time: 10-15 mins
Bottle guard – 1 (diced)
Milk – 2 cups (small size)
Oil – 2 tablespoons
Salt to taste
Chilli powder, dhaniya powder – 1/2 table spoon
1) Boil the diced bottle guard for 5 mins in hot water and drain the water.
2) Heat the skillet with two table spoons of oil. Add the boiled diced bottle guard and fry until it starts to turn golden brown.
3) Immediately add the two cups of milk and turn down the flame to medium. Close the skillet with a lid and let it cook for 10 mins (milk will slowly turn into paneer).
4) Add salt to taste, dhaniya and chilli powder (1/2 tablespoon) and mix well.
Bottle guard is ready to eat! It tastes best when served with paratha.