Bottle gourd is a popular vegetable of the cucurbit family and this vegetable comes in different shapes and available throughout the tropical regions of the world. In Hindi it is known as “lauki” and it is rich in many minerals, vitamins and fiber. This dish is consumed as a side dish along with any rice based meal or with chapatti, Idly etc.
Cooking Time: 30 minutes
1. Bottle gourd : 500 grams (approximate) (Tender one)
2. Green gram dhal : 60 grams ( 1/3 cup)
3. Onion: 1 no
4. G. Chili : 2
5. Tomato : 1
6. Cumin Seed : 1 teaspoon
7. Garlic : 7 cloves
8. Salt: 1 Teaspoon
9. Turmeric powder: 0.5 Teaspoon
10. Curry leaves: 2 Sprigs
11. Oil : 2 tablespoon
12. Water : 250 ml
METHOD: Remove the skin of the tender bottle gourd and dice it along with the soft seeds which are edible. Chop the onion, tomato, garlic, and g.chili finely and keep aside. Wash the g.gram dhal in water and cook it in a pan with 250 ml (1 ¼ cup) water and t.powder for 5 mts till the dhal is half done. Add the bottle gourd pieces and half of the chopped ingredients (onion, g.chili, tomato and garlic) and cook well for another 10 mts. Heat oil in a skillet and add the cumin seeds, curry leaves and then the remaining chopped onion, tomato green chili and garlic. Fry the ingredients well and add the cooked vegetable with dhal and allow it to simmer for a few minutes.
Tips: Half a cup of thick coconut milk can be added to the dish (optional)