Bottle Gourd is a healthy veggie that has high water content and is a rich source of essential vitamins and calcium. It can be made use of in making many varieties of dishes. It is generally not preferred by many, but this combination with green peas turned out real yummy with a creamy texture from the yoghurt. It can be relished as a side dish with either rice or chapati for a perfect healthy meal. So check out the step by step pictorial recipe to prepare it.
- 1 medium size bottle gourd, chopped
- 1/2 cup green peas (I used frozen ones)
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- 1 onion, sliced
- 1/2 tsp. turmeric powder
- 1 tsp. kasuri methi, crushed
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. red chili powder or to taste
- 1/2 tsp. garam masala powder
- salt to taste
- 1 cup yoghurt, beaten
- 1-2 tbsp. coriander leaves, chopped
Steam the chopped bottle gourd and green peas (if using fresh ones) till soft. Keep aside.
Heat oil in a pan. Temper with cumin seeds, mustard seeds and asafoetida.
Add the green chilies and ginger. Sauté for a few seconds. Now add the onion and stir fry till light brown.
Add all the dry spices (except salt and garam masala powder). Give it a stir. Add the steamed bottle gourd, green peas, salt and garam masala powder.
Mix everything well and stir fry for 2-3 minutes. Switch off the flame. Now add the beaten yogurt and coriander leaves. Mix well and enjoy either with rice or chapati for a healthy meal.
Heat oil & temper with cumin seeds, mustard seeds & asafoetida.
Add green chilies & ginger. Sauté few seconds.
Now add onion & stir fry till light brown.
Add all dry spices (except salt & garam masala powder). Give it a stir.
Add steamed bottle gourd, green peas, salt & garam masala powder.
Mix well & stir fry for 2-3 minutes. Switch off the flame.
Add beaten yogurt & coriander leaves. Give it a stir.
Enjoy either with rice or chapati for a nice healthy meal.
Squash Er Dalna, in simple terms is basically Chow-Chow / Chayote cooked in thick gravy in a Bengali style. It is a form of gourd and can be cooked with some bodi (dried lentil dumplings) for the veggie version or with some prawns for the non-veg.
If made into a dalna (thick gravy), they can be had as a side dish with chapatti. It can also be made into a thin gravy to be had with rice. This vegetable is generally considered good for the stomach as it has a cooling effect. So check out the step by step pictorial recipe to prepare it.
- 1 Squash, cut into small cubes
- 3 tbsp. mustard oil
- 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 2 bay leaves
- 1" cinnamon
- 4 cloves
- 2 green cardamoms
- 1 onion, chopped
- 1" ginger
- 3-4 garlic cloves
- 2 fresh chilies
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. garam masala powder
- 1 tsp. ghee
- coriander leaves to garnish
Grind together onion, ginger, garlic, tomato paste, chilies, coriander powder and cumin powder into a smooth paste. keep aside
Heat 1 tbsp. oil in a non-stick pan and sauté the cubed squash till light brown. Drain and keep aside.
Temper the remaining oil with bay leaves, cinnamon, cloves, cardamoms and panch phoron. Sauté for a few seconds. Then add the onion paste and turmeric powder. Sauté till the oil leaves the sides of the pan.
Add the fried squash, salt and 1 cup water. Cover and simmer on low flame. When half way done, add the garam masala powder. Continue to cook till the squash turns soft and the gravy is almost dry with a little moisture left.
Before taking off the fire, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with chapatti or with rice.
Cut squash into small cubes.
Grind onion, ginger, garlic chilies, tomato paste, coriander powder & cumin
powder into a smooth paste.
Saute cubed squash till light brown. Drain & keep aside.
Temper oil with panch phoron, cardamoms, cloves, cinnamon & bay leaves.
Add ground paste & turmeric powder. Saute till oil separates.
Add fried squash and salt. Mix well.
Add 1 cup water and simmer on low flame......
.......
till gravy is slightly thick. Before taking off the fire, add ghee.
Garnish with coriander leaves & serve as a side dish with chapatti / rice.
