Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)

 

         Bottle Gourd Chutney or Sorakaya Pachadi in the local Telugu lingo is a very delicious chutney that is full of flavors. Thinly sliced bottle gourd is sautéed along with garlic, green chilies and a handful of coriander leaves. It is then coarsely ground and tempered with mustard seeds, urad dal, asafoetida and curry leaves. Roasted sesame, roasted peanuts and fresh grated coconut can also be added for enhanced flavor. 

         

           This simple and easy to prepare Pachadi is best relished with hot steamed rice-ghee combo, with chapatis, as a spread on toasts / parathas, with any South Indian breakfast like idli, dosa, vada, and finally as a dip along with some vegetable crudités or chips. So check out the step by step pictorial recipe to prepare my version of this amazing chutney

• 1 medium size bottle gourd
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 5-6 garlic, chopped
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• 1 tsp. lime juice

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal

          Peel the bottle gourd and slice them. Soak in water to prevent from discoloration. 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the sliced bottle gourd, salt to taste, turmeric powder and roasted coriander powder. 

          Mix everything well and cook, covered till it is tender. Sprinkle water at times if needed.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. 

          When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

Peel the bottle gourd & slice them. Soak in water to prevent it from discoloration. 

       Heat oil in a pan  temper with cumin seeds. Sauté for a few seconds. 

                Add the chopped garlic & green chilies. Sauté till light brown.

Add the sliced bottle gourd, salt to taste, turmeric powder & roasted coriander powder. 

Mix everything well & cook, covered, till it is tender. Sprinkle water at times if needed.

Add the chopped coriander leaves & continue to sauté for a minute. Switch off the flame && keep aside to cool down. Then blend coarsely in a mixer grinder. 

Tempering - Heat oil in a pan & temper with mustard seeds, dry red chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

Then add the coarsely ground paste & stir fry for 4-5 minutes. When done, switch off the flame & add lime juice. 

                  Serve with hot steamed rice, paratha or chapatti. 

Bottle Gourd Stir Fry - South Indian style

 

             Check out this Bottle Gourd stir fry prepared in the South Indian style. It is completely a no onion and no garlic recipe. I have also not added any tomatoes. It is prepared dry to be had as a side dish with rasam-rice or curd-rice. It also goes well with chapatti or paratha. 

              I garnished the end product with chopped coriander leaves and grated fresh coconut. Some sambar powder can also be added. This is a very easy and a quick recipe with appetizing flavors. So check out the step by step pictorial recipe to prepare it. 

           Bottle Gourd is a very healthy veggie with lot of water content. It is commonly prepared in Indian household in various ways. It is low in calories, low in fat and has high dietary fibre. So a perfect veggie for all age groups. 

           It also helps in digestion and to combat acidity as it has a cooling effect on the body. Hot soups and stews prepared out of this veggie is also a good option during a cold wintry night or when sick.

• 1 medium size Bottle Gourd, cut into cubes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1 tsp. grated ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1/3 cup fresh grated coconut
• 1-2 tbsp. chopped coriander leaves

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. 

          After it stops spluttering, add the grated ginger, curry leaves and urad dal. Sauté for 1-2 minutes.

         Now add the cubed bottle gourd, salt, turmeric powder and coriander powder. Mix well and cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

          When done, add the grated coconut and give it a stir. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with curd rice, rasam rice steamed rice, chapatti or paratha.

 Heat oil & temper with dry red chilies, mustard seeds && cumin seeds. 

After it stops spluttering, add the ginger, curry leaves & urad dal. Sauté for 1-2 minutes.

Add the cubed bottle gourd, salt, turmeric powder & coriander powder. Mix well & cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

When done, add the grated coconut & give it a stir. Switch off the flame & garnish with coriander leaves. 

Serve as a side dish with curd rice, rasam rice, steamed rice, chapatti or paratha.

Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

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

 

          Here is a simple and a delicious side dish made from Bottle gourd (Lauki) and split moong dal in a Bengali style. In this Bengali version of mine, I added few bori (dried lentil dumplings). However, prawns and fish head can be added for the non. veg. version. I usually prepare this dish when I want something simple, yet healthy. 

                  Light on the stomach no doubt, it requires minimum of spices and best had with chapattis. It can also be enjoyed as a side dish with rice too. The use of mustard oil gives it an authentic touch and flavor. So check out the step by step pictorial recipe to prepare it. 

               Bottle gourd is considered light on the stomach and instead of preparing on its own, addition of a little bit of fried moong dal and fried bori enhances the flavor and also gives a slight crunch to the dish. I also love adding lots of chopped coriander leaves and a tsp. of ghee to the end product. 

• 1 medium size lau (bottle gourd / Lauki), finely chopped
• 2-3 tbsp. split moong dal (split green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• 10-12 bori / fried lentil dumplings / mangodi
• 1 tsp. cumin seeds
• 2 bay leaves
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder 
• handful of coriander leaves, chopped
• 1 tsp. ghee 

 

          Heat oil in a pan and fry the bori till golden in colour. Drain and keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds. 

          Now add the bottle gourd, salt to taste, turmeric powder, roasted & soaked moong dal and green chilies. 

          Cover and cook on a low flame till the bottle gourd turns soft and the moisture dries up. 

          Add roasted cumin powder, fried bori and 1/2 cup water. Cover and cook till done.

          Switch off the flame. Add coriander leaves and ghee. Mix well and serve with hot steamed rice, paratha or chapattis. 

                              Heat oil & fry the bori till golden in colour. Drain & keep aside. 

                 Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds. 

                   Add bottle gourd, salt, turmeric powder, soaked moong dal & green chilies.    

                  Cover & cook on a low flame till the lauki turns soft & moisture dries up. 

                                 Add roasted cumin powder, fried bori ......

& 1/2 cup water. Cover & cook till it is done. 

                             Switch off the flame. Add coriander leaves & ghee. Mix well.

                                  Serve with hot steamed rice, paratha or chapattis. 

Kaddu Ka Dalcha with Chana Dal (Bottle Gourd cooked with Bengal Gram Lentil - Hyderabadi style)

 

              Kaddu Ka Dlacha is a traditional Hyderabadi Vegetarian cuisine where Bottle gourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottlegourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes.

         

                Kaddu Ka Dalcha is also cooked sometimes with tuvar dal (pigeon pea lentil). Garnish with onion rings and coriander leaves and serve with steamed rice, Bagara rice, plain biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this traditional lentil recipe. 

• 1/2 cup chana dal (Bengal Gram), soaked for an hour
• 1 med. size bottle gourd, cubed
• 2 tbsp. oil
• 2 bay leaves
• 2 red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 2 green chilies, slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1 dry red chili 
• 1 sprig curry leaves
• onion rings & coriander leaves to garnish

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add onion and stir fry till light brown. Add ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the tomatoes and sauté till well mashed. Now add the chopped bottle gourd, green chilies and the soaked chana dal. Sauté for 2 minutes.

          Add 1 & 1/2 cups water and pressure cook for 4-5 whistles. Add the tamarind water and simmer for 2-3 minutes on low flame. Transfer to a serving dish.

          Heat the ghee in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. Sauté for a few seconds.

          Pour this tempering over the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. Serve hot with plain Biryani, bagara rice, naan, tandoori roti or steamed rice.

                        Heat oil & temper with bay leaves, dry red chilies, cinnamon, cloves 

                        cardamoms and cumin seeds. Sauté for a few seconds.

                                  Add onion and stir fry till light brown. 

                        Add ginger-garlic paste &all the dry spices mixed with some water.

                        Sauté till the oil separates from the sides of the pan.

                                  Add the tomatoes.

                                  Sauté till well mashed.

                           Add chopped bottle gourd, green chilies & the soaked chana dal. 

                           Sauté for 2 minutes.

                                 Add 1 & 1/2 cups water and pressure cook for 4-5 whistles.

                          Add the tamarind water and simmer for 2-3 minutes on low flame. 

                          Transfer to a serving dish.

  

                       Heat the ghee & temper with dry red chilies & mustard seeds. After it 

                        stops spluttering, add the curry leaves & switch off the flame.  

                                  Pour this tempering over the prepared Kaddu Ka Dalcha. 

                        Garnish with onion rings & coriander leaves. Serve hot with plain 

                        Biryani, naan, tandoori roti or steamed rice.