Sour Bottle Gourd

Bottle Gourd

I wanted to do something wacky and this crazy idea came up. It’s quirky but tastes like fun.

You need:

  • A bottle gourd sliced into thin matchsticks.
  • Juice of a lemon.
  • A couple of peanuts.
  • Coconut oil about 2 tablespoons.
  • Finely chopped Coriander or Dill.
  • Spice mix or just red chilly powder.

Marinate the bottle gourd sticks in lemon juice for at least ten mins. Fry the peanuts in coconut oil. Add the bottle gourd. Cook on low to medium heat for about seven minutes. When the bottle gourd no longer has a raw taste add the chopped greens.

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Mix well and dry it up.

Season with salt and any spice mix.

Vegan and Keto : Lauki Chaat

You need:

  • A bottle gourd cut into small pieces.
  • Garlic cloves chopped.
  • A green chili finely chopped.
  • Coriander leaves, chopped.
  • Fenugreek seeds, one teaspoon.
  • Mustard seeds, one teaspoon.
  • A quarter teaspoon of turmeric
  • Two heaped teaspoons of Sambhar Powder.

Heat some oil and saute fenugreek seeds, mustard seeds and garlic for a minute or two. Add the chopped bottle gourd and sprinkle turmeric and salt. Mix well and let it cook for 4 mins on medium heat. Add chopped coriander and sambhar powder. Cover everything with water . Don’t use more water than is needed. High heat, till water gets nice and hot and then let it simmer for about 15-20 mins. Till the water has evaporated. Let it cool before serving. The lauki must be fully cooked but has to retain a little bite in it.

Optional: Garnish with sev and if you like it, some beaten yogurt.

Lentils and Vegetables

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You Need:

  • Any gourd like ridge gourd or bottle gourd.
  • Any lentils like ToorRed Lentils (Masoor Dal) or Petite yellow lentils (Mung Dal) soaked for about 30 minutes.
  • Any Greens like Spinach or Amaranth leaves.
  • Ginger, dry red chilies, coriander seeds and cumin.
  • Onions or preferably shallots.
  • Turmeric and Coriander powder.
  • Coconut oil.

Heat the oil and saute the spices to make it fragrant. Saute the onions/ shallots. Once translucent add the gourd.

Cook for about 5-6 mins on high heat and then sprinkle some turmeric powder and coriander powder. Mix in the lentils and cook for another 4-5 mins.

Add the greens and cook covered on low heat for about 7-8 minutes.

Dry it up on high heat and enjoy a super healthy meal. This does not need any rice or bread. Eat it as it is.

 

Its NOT Dalcha.

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First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.

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To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.

Garnish with fresh coriander.

Moong & Bottle Gourd

This recipe needs good quality ghee. Without this key ingredient, it will fail.

In heated ghee add cumin, green chilly and garlic. Saute for a minute and add soaked Moong Daal. Soaked for thirty minutes is more than enough.

Saute for three to four mins and taste it. It should be soft and without any raw taste. Add chopped coriander, salt, turmeric powder, coriander powder and a chopped up bottle gourd. Mix and then cook covered on low heat for ten to fifteen mins. Do keep checking if it’s drying up and if needed sprinkle a little water.

Best part is when you open the lid and the amazing aroma fills the kitchen.