Muger Dal diye Lau Ghonto (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

           Here is a simple yet a delicious side dish made from Bottle gourd and split moong dal in a Bengali style. I usually prepare this dish when I want something easy, hassle free and a healthy recipe. Light on the stomach no doubt, it requires minimum of spices and best had with hot steamed rice, parathas or chapattis. The use of mustard oil gives it an authentic touch and flavor. I also love adding lots of chopped coriander leaves along with its stems and a tsp. of ghee to the end product for a good aroma. 

          

         In many Bengali homes, this particular veggie is made in various ways, sometimes on its own and at times in combination with bori (dried lentil dumplings / vadi). For the non-veg. version, it is cooked with prawns or fish head.

          The addition of a little bit of fried moong dal and /or fried bori / vadi enhances the flavor and also gives a slight crunch to the dish. 

• 1 medium size bottle gourd, finely chopped 
• 1/4 cup split moong dal (split green gram), dry roasted & soaked for an hour
• 1-2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2- 3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 1 cup coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds, green chilies and bay leaves. Sauté for a few seconds.

          Now add the bottle gourd, salt, turmeric powder, roasted cumin powder and soaked moong dal.

          Mix well and cook, covered on a low flame till the bottle gourd turns soft and the moisture dries up. Water can be sprinkled at intervals if it sticks to the bottom of the pan.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice, paratha or chapattis. 

Baby Marrow & Green Peas Curry

 

           Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. 

           So check out this simple, yet delicious curry of baby marrow cooked with green peas. I gave a tempering of bay leaves, whole garam masala, cumin seeds and asafoetida and finished it off with ghee, kasuri methi and garam masala powder. 

          You can go ahead and add potatoes and tomatoes too, if preferred. You can relish it as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 5-6 baby marrow, chopped
• 1/2 cup green peas
• 2 tbsp. oil
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder 
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan / wok and temper with bay leaves, cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Stir fry on a medium flame till the oil separates. 

          Add the chopped baby marrow and mix well. Stir fry for 2-3 minutes. Add the green peas, salt and 1 cup water. 

   

          Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.

          When done, add the crushed kasuri methi, ghee and garam masala. Give it a stir and switch off the flame. Keep it covered for 5 minutes. 

          Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                                   Chop the baby marrow.

                         Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves, 

                         asafoetida and cumin seeds. Sauté for a few seconds.

                                  Add the onion and sauté till light brown. 

                      Add ginger-garlic paste & all the dry spices (except garam masala & salt) 

                       mixed with some water. Stir fry on a medium flame till the oil separates. 

                      Add the chopped baby marrow & mix well. Stir fry for 2-3 minutes. 

                                 Add the green peas, 

   

                        salt and 1 cup water. Cover & simmer till the marrows are soft & the 

                        gravy is reduced to a desired consistency.

                       When done, add the crushed kasuri methi, ghee & garam masala. Give it

                        a stir and switch off the flame. Keep it covered for 5 minutes. 

                                  Garnish with coriander leaves.

                                  Serve as a side dish with either rice or chapattis.

Tindora Bharta (Mashed Ivy Gourd Curry)

 

           You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Tindora Bharta or Mashed Ivy Gourd Curry? It tastes equally yummy and is something quite unique. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So go ahead and give a new look to the Bharta by checking out the step by step pictorial recipe to prepare it.

• 300 gms. Tindora, sliced
• 1 tomato
• 2-3 green chilies
• 4-5 garlic cloves
• 2 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. kasuri methi, crushed
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the tindora, tomato, green chilies and garlic for 2-3 whistles or till they are soft. Peel the skin off the tomato and mash everything well. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the chopped onion and ginger. Sauté till light brown. 

          Now add the mashed tindora and all the dry spices. Mix  everything well and sauté for 2-3 minutes. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatti. 

                      Pressure cook the tindora, tomato, green chilies & garlic for 2-3 whistles 

                      or till they are soft. 

                             Peel the skin off the tomato & mash everything well. Keep aside.

                                    Heat oil & temper with cumin seeds & asafoetida. 

                                Then add the chopped onion & ginger. Sauté till light brown. 

                      Add mashed tindora & all the dry spices. Mix well & sauté for 2-3 min. 

                            When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapatti. 

Lauki (Bottle Gourd) Kofta Curry

          This is a very delicious kofta curry made of grated Lauki or Bottle Gourd in a onion-tomato-yoghurt based gravy. As this vegetable is not too popular with many, this particular dish, when served, will be a sure hit. This restaurant style dish is a great party recipe apt for special occasions. 

          The gravy is very smooth and creamy with melt-in-the-mouth koftas dunked in it. To make it more rich, cashew nut paste can be added to the gravy. It is best relished with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti. So check out the step by step pictorial recipe to prepare my version of this curry.

Kofta - 

• 1 & 1/2 cup lauki / Bottle gourd, grated
• 1/2 cup besan / gram flour
• 2 tbsp, fresh grated coconut
• salt to taste
• 1-2 green chilies, chopped
• 1 tsp. ginger, chopped
• 2 tbsp. coriander leaves & roots, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• pinch of soda
• 1/2 tsp. carom seeds / ajwain
• 1-2 tbsp. oil to grease the paniyaram chatti

Gravy - 

• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt, well beaten
• 1 tbsp. kasuri methi, crushed
• 1-2 cups water
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. beaten yoghurt to garnish (opt)

          kofta -  Add 1/2 tsp. salt to the grated bottle gourd and keep aside for 5-10 minutes. Then squeeze out all the juice and combine with all the mentioned ingredients (except oil) to make a dough. Add the juice only if required.

           Make equal sized balls out of the dough and keep aside. Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Gravy - Grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat oil in a pan and temper with cinnamon, cardamom, cloves, cumin seeds and asafoetida. 

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and give it a stir.

          Add the beaten yoghurt and kasuri methi. Sauté further till well blended. Add the leftover juice and water (according to the consistency desired) and bring it to a boil.

          Now drop in the koftas and simmer, covered, for 4-5 minutes or till the gravy is reduced to the desired consistency.

          When done, switch off the flame and add the chopped coriander leaves. Drizzle some beaten yoghurt and serve with any form of rice or Indian bread. 

                  Add 1/2 tsp. salt to the grated bottle gourd & keep aside for 5-10 min. Then
                  squeeze out all the juice.

                   Mix with all the ingredients (except oil) to make a dough. Add the juice only
                   if required.

                   The prepared dough.

                   Make equal sized balls out of the dough & fry them in a paniyaram chatti.

                  Fry them on both sides till well browned. Drain and keep aside.

                  Heat oil. Temper with cinnamon, cardamom, cloves, cumin seeds & asafoetida. 

                   Add the ground paste & saute till oil separates. 

                    Now add all the dry spices & give it a stir.

                   Add beaten yoghurt & kasuri methi. Sauté till well blended. 

                   Add the leftover juice & water (according to the consistency desired) &
                   bring it to a boil.

                   Drop the koftas & simmer, covered, for 4-5 minutes or till gravy is reduced
                   to the desired consistency.

                   When done, switch off the flame & add chopped coriander leaves. 

                  Drizzle some beaten yoghurt & serve with any form of rice or Indian bread.