Bottle Gourd or sorakkai (Tamil) or lauki (Hindi) was found in every Indian kitchen. Not only it was inexpensive but easily available in the market.
In fact this simple vegetable is loaded with fiber, vitamin C, zinc, iron and magnesium but low in fat. It is great for treatment of acidity, weight loss and constipation.
The combination of bottle gourd and mung beans produce a delicate and awesome flavor that you can consume it by itself but equally great with steaming hot rice and freshly baked chapati.
BOTTLE GOURD DHAL CURRY
500 g bottle gourd peeled and cubed
1 cup split mung beans boiled
2 onion chopped
3 green chili sliced
1 tomato chopped
1/2 tsp cumin seed
1/2 tsp turmeric powder
1 tsp tamarind paste
1 tsp ginger minced
salt to taste
2 tablespoon oil
1 tsp chili powder (optional)
1 stalk curry leaves
1/2 tsp hing
Heat the oil, add in cumin seed, when cumin seed starts to crackle, add onion, green chili, curry leaves, hing and ginger. Fry until the onion turns soft.
Add bottle gourd, tomato, turmeric, chili powder, stir and cover pot for 5 minutes.
Add 3 cups water and salt, simmer until bottle gourd turns soft, stir in between.
Mix in cooked mung beans and tamarind continue to cook for another 5 minutes. Add more salt if needed.
Serve hot with paratha or rice.
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