Bharta is a very popular Punjabi cuisine that is generally prepared with eggplant. Bharta literally translates to mashed, where the eggplant is roasted on an open fire and then mashed before it is made into a curry.
So here is a nice twist to the original baingan bharta. This is equally a yummy bharta made of lauki (bottle gourd). This side dish goes well with chapati, hot steamed rice or jeera rice for a simple homemade healthy meal. So check out the step by step pictorial recipe to prepare it.
Lauki or Bottle Gourd is a very healthy veggie as it has a lot of water content. It is generally not a much preferred veggie. So give a twist to it and make a bharta out of it. It will be finished in no time. A nice way to treat fussy kids and adults too.
- 1 medium size bottle gourd, sliced
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1-2 tomatoes, chopped
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tbsp. roasted coriander powder
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- salt to taste
- 2 tbsp. coriander leaves, chopped
Steam the sliced bottle gourd for 10 minutes or till it turns soft. Blend coarsely and keep aside.
Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds.
Add onion and stir fry till light brown. Now add the ginger-garlic paste and sauté till the raw smell disappears.
Add the tomatoes and continue to sauté till it is nicely mashed. Now it is the time to add all the dry spices. Give it a stir.
Add the bottle gourd and mix everything well. Sauté for 3-4 minutes on a low flame.
When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatis.
Steam sliced bottle gourd for 10 minutes or till it turns soft.
Blend coarsely and keep aside.
Heat oil & ghee in a pan. Temper with cumin seeds & asafoetida.
Add onion and stir fry till light brown.
Add ginger-garlic paste & sauté till raw smell disappears.
Add tomatoes & continue to sauté till it is nicely mashed.
Add all the dry spices & give it a stir.
Add bottle gourd & mix everything well. Sauté for 3-4 minutes.
Garnish with coriander leaves.
Serve as a side dish with rice or chapatis.
Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favorite indulgence during my India visit is poppy seeds. So I try making various recipes with it.
Today let me share 'Jhinge Posto' (Ridge Gourd / Turai in Poppy Seeds Gravy), that I had prepared and subsequently clicked few pics. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare it.
- 3-4 ridge gourd (turai), chopped
- 2-3 tbsp. mustard oil
- 1 tsp. nigella seeds
- 1 onion, chopped
- 1 tsp. finely chopped ginger
- 1/4 cup poppy seeds, ground with some water
- 2-3 fresh green / red chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 2-3 tbsp. coriander leaves
Heat oil and temper with nigella seeds. Sauté for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.
Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. Add the poppy seeds paste and fresh chilies. Mix well and stir fry for a minute.
Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss.
Switch off the flame and serve with hot steamed rice or chapattis.
Heat oil & temper with nigella seeds. Sauté few seconds & add onion &
chopped ginger. Stir fry for 2-3 minutes.
Add chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.
Add poppy seeds paste & fresh chilies. Mix well & sauté for a minute.
Add 1 cup water & simmer, covered till the gravy turns thick.
Add coriander leaves and give it a toss.
Serve with plain steamed rice or as a side dish with chapattis.
This is a traditional Punjabi style chole that is so yummy with full of flavours. Tea bags are used in this recipe to get a rich dark coloured gravy. It is a great comfort food that is just perfect for a lazy weekend breakfast.
Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.
- 1 cup white chickpeas (kabuli chana)
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1/2 tsp. peppercorns
- 1-2 bay leaves
- 1/2 tsp. carom seeds (ajwain)
- 1-2 tea bags
- 1 onion, sliced
- 3-4 garlic, sliced
- 1/2 tsp. baking soda
- salt to taste
- 2 tbsp. ghee
- 1 tbsp. oil
- 1 tbsp. chana masala
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp amchur powder
- 1/2 cup tomato puree
- 1 tbsp. tomato paste
- 1 tsp. kasuri methi, crushed
- 1/2 tsp. ginger julienne
- 2 green chilies, slit
- coriander leaves, extra ginger julienne and slit green chilies to garnish
In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli.
Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles.
Open the lid when it cools down. Discard the spice potli and the tea bags.
Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.
Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.
Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.
