Although R calls Bottle gourd and dal a monotonous curry, it is really difficult to find a vegetable as versatile as the bottlegourd or Lauki. An everyday vegetable and one that I love, this is another recipe for the plain old Lauki. Calabash Gourd or Bottle Gourd as it is known, is grown widely in tropical climates and are said to be almost free from insect attacks or diseases. This one is a hybrid asian variety which is short, tender and delicious and the seeds are edible. Not only are these low in calories, but its high water content makes it a diuretic and very cooling in the hot summer months. Lately attracting a lot of attention in the treatment of Hypertension and Heart Disease and for balancing liver function and blood sugar levels, this vegetable is highly recommended for healing by Ayurvedic medicine.
I love the vegetable in most forms and even the peel can be used to make chutney for idlis or dosas. This is a real "curry in a hurry" deal for quick meals, at times when dinner is crouching down on you and you have some hungry mouths to feed.
Here's what you will need :
Bottle gourd- 1
Onions- 1 cubed
Tomatoes- 2 cubed
Garlic crushed- 1 Tblspn
Ginger paste- 1 Tblspn
Coriander powder- 1 Tbslpn
Turmeric Powder- 1/2 tspn
Chilli powder- 1/2 tspn
Green chillies- 1
Seasoning- Mustard seeds, cumin seeds, curry leaves and cilantro
Here's how to make it:
1. Place all the ingredients except the seasoning and the bottlegourd in a blender and blend until well done.
Add the green chilly in the end so that it is just about crushed. Then place a wok over the fire add oil and all the seasonings except cilantro. Add paste and saute until it is browned.
2. When the onion-tomato gravy is completey cooked and a nice aroma is given out, add the vegetables and a little water to let the bottle gourd cook with enough salt to taste.
4. When the bottlegourd is just cooked but not mushy add the cilantro, mix well and re-season if needed.
5. Serve the beautiful vegetable dish with steamed rice or rotis......Enjoy!