AuthorPooja SundariaCategoryCurry, VeganHello! Foodie fellows. There are so many wonderful things that you can do and make with your vegetables. Some vegetables are so versatile and amazing. You like it or not but bottle gourd is one of them that can be a to-go recipe for this weekend.
Bottle gourd has always been regarded as one of the healthiest veggies. This is a very versatile veggie that has 92% water, minerals, and much more nutrients. Even in Ayurveda also describe its nutrients fact and benefits but unfortunately many are not fond of it. If you have experience with Indian cooking than you know this a part of your kitchen in different ways like curry, raita, sweet.
Well, I am sharing this recipe in a different flavour. So, you can enjoy this veggie without having any second thought. This curry is a very typical Indian but with Lil variations with split chickpeas and south Indian touch.
When I was in Bengaluru, my Telugu friend taught me this flavourful curry in authentic south Indian style. Lots of flavours burst in your mouth when you take a bite. You can pair this curry with rice or paratha. The best part is that this is no Huss-fuss recipe is made with the ingredients that you are sure to have at home.
This dudhi (bottle gourd) and Chana dal (split chickpeas) curry is rich in protein and folic acid yet most delicious and comfort wholesome curry. Of course, bottle gourd doesn't have to mean boring, surely this curry going to make this versatile veggie more desirable. Eat your greens and be healthy, be humble.
Ingredients
Instructions
Heat oil in a pan
When oil is hot, add onion, green chill and ginger-garlic paste and saute for 5 min on medium flame
Add Lauki (bottle gourd) and tomato and stir later on add turmeric and salt
Add 2-3 cups water to cook lauki
When it's 90% cooked than add Chana dal (split chickpeas) and cook on high flame around 2-3 minutes. After that add tamarind pulp and stir well. After that can remove pan from heat
Heat oil in a pan
Once oil is hot add cumin and mustard seeds. When it start crackling add chana dal (split chickpeas) and fry for few seconds
Then add asafoetida, curry leaves and whole red chill. Remove pan from the heat.
Add red chili powder and pour the tempering over the cooked curry. Serve hot with rice or paratha.
Note: You can also add potato in this curry. Increase and decrease the amount of spices as per your taste.
Ingredients
Directions
Heat oil in a pan
When oil is hot, add onion, green chill and ginger-garlic paste and saute for 5 min on medium flame
Add Lauki (bottle gourd) and tomato and stir later on add turmeric and salt
Add 2-3 cups water to cook lauki
When it's 90% cooked than add Chana dal (split chickpeas) and cook on high flame around 2-3 minutes. After that add tamarind pulp and stir well. After that can remove pan from heat
Heat oil in a pan
Once oil is hot add cumin and mustard seeds. When it start crackling add chana dal (split chickpeas) and fry for few seconds
Then add asafoetida, curry leaves and whole red chill. Remove pan from the heat.
Add red chili powder and pour the tempering over the cooked curry. Serve hot with rice or paratha.
Note: You can also add potato in this curry. Increase and decrease the amount of spices as per your taste.