I know a lot of people do no like this vegetable but I love it. Lauki/Bottle gourd is an amazing vegetable for weight watchers(like me :-) I stuffed the bottle gourd with soya granules and it enhanced the taste of the dish. A perfect side for phulkas and chapati, this dish is filled with fibre and protein. So do try it... Happy cooking...
Ingredients:
Bottle gourd - 1 medium
soya nuggets - 1/2 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp
For the gravy
Tomato puree - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves for garnish
Oil - 1 tsp
Salt to taste
Method:
Wash and peel the bottle gourd. Scoop out the pulp in the middle, it should resemble a hollow tube. Spray some oil in a kadhai and cook this until just done. Do not make this mushy, bottle gourd should keep the firm texture
Boil and drain water from soya granules. Now add these soya nuggets and the bottle gourd pulp in a blender and grind to a coarse paste.
Heat oil in kadhai and add the paste. Add the dry spices and saute the mixture for about 5 minutes.
Once cooked fill the hollow bottle gourd with this mixture.
Cut the bottle gourd into 2 inch roundels. Spray a little oil in a flat kadhai and cook these roundels until you get a brown color on both sides.
For the gravy
Heat oil in kadhai. Add cumin seeds, once they splutter add tomato puree.
Add dry masalas and cook until raw smell goes away and oil start leaving the sides.
Arrange bottle gourd roundels on the serving plate and pour the gravy over it. Add coriander leaves. Serve hot with rice or phulkas.
Wash and peel the bottle gourd. Scoop out the pulp in the middle, it should resemble a hollow tube. Spray some oil in a kadhai and cook this until just done. Do not make this mushy, bottle gourd should keep the firm texture.
Boil and drain water from soya granules. Now add these soya nuggets and the bottle gourd pulp in a blender and grind to a coarse paste.
Heat oil in kadhai and add the paste. Add the dry spices and saute the mixture for about 5 minutes. Once cooked fill the hollow bottle gourd with this mixture. Cut the bottle gourd into 2 inch roundels. Spray a little oil in a flat kadhai and cook these roundels until you get a brown color on both sides.
For the gravy
Heat oil in kadhai. Add cumin seeds, once they splutter add tomato puree. Add dry masalas and cook until raw smell goes away and oil start leaving the sides.
Arrange bottle gourd roundels on the serving plate and pour the gravy over it. Add coriander leaves. Serve hot with rice or phulkas.
Sending this to WTMLevent & Gayathri's page
Ingredients:
Bottle gourd - 1 medium
soya nuggets - 1/2 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp
For the gravy
Tomato puree - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves for garnish
Oil - 1 tsp
Salt to taste
Method:
Wash and peel the bottle gourd. Scoop out the pulp in the middle, it should resemble a hollow tube. Spray some oil in a kadhai and cook this until just done. Do not make this mushy, bottle gourd should keep the firm texture
Boil and drain water from soya granules. Now add these soya nuggets and the bottle gourd pulp in a blender and grind to a coarse paste.
Heat oil in kadhai and add the paste. Add the dry spices and saute the mixture for about 5 minutes.
Once cooked fill the hollow bottle gourd with this mixture.
Cut the bottle gourd into 2 inch roundels. Spray a little oil in a flat kadhai and cook these roundels until you get a brown color on both sides.
For the gravy
Heat oil in kadhai. Add cumin seeds, once they splutter add tomato puree.
Add dry masalas and cook until raw smell goes away and oil start leaving the sides.
Arrange bottle gourd roundels on the serving plate and pour the gravy over it. Add coriander leaves. Serve hot with rice or phulkas.
Boil and drain water from soya granules. Now add these soya nuggets and the bottle gourd pulp in a blender and grind to a coarse paste.
Heat oil in kadhai and add the paste. Add the dry spices and saute the mixture for about 5 minutes. Once cooked fill the hollow bottle gourd with this mixture. Cut the bottle gourd into 2 inch roundels. Spray a little oil in a flat kadhai and cook these roundels until you get a brown color on both sides.
For the gravy
Heat oil in kadhai. Add cumin seeds, once they splutter add tomato puree. Add dry masalas and cook until raw smell goes away and oil start leaving the sides.
Arrange bottle gourd roundels on the serving plate and pour the gravy over it. Add coriander leaves. Serve hot with rice or phulkas.
Sending this to WTMLevent & Gayathri's page
Wow poornima......it's very healthy and yummy recipe.... Never tried bhawa lauki.....like your serving dish...
ReplyDeleteWow ! Poorni this is awesome.Thanks for linking this to Gayathri's WTML Event hosted by me.
ReplyDelete