In the olden days, Lauki aka bottle gourd aka suraikkai had no entry into the brahmin kitchens...........don't know why!!!!
Lauki is cooling, calming and anti-bilious.....reduces high acisic urination problems, prevents urinary infection, contains many vitamins and minerals, great for weight loss, Ayurveda recommends this wonder veggie for good digestion, reduces liver inflammation............Poor lauki, inspite of possessing such great qualities, why was it banned by brahmin kitchens during yester years????
But nowadays, whatever is healthy, whatever is vegetarian has entry into most of our kitchens, right??? ...
and this Curry brings back all the memories of BITS Pilani, where my son studied. First time, I tasted this curry there, and got the recipe from the chef there. From thence, this dish has become my family favorite.
Please check my Glossary for any unknown terms
Lauki is cooling, calming and anti-bilious.....reduces high acisic urination problems, prevents urinary infection, contains many vitamins and minerals, great for weight loss, Ayurveda recommends this wonder veggie for good digestion, reduces liver inflammation............Poor lauki, inspite of possessing such great qualities, why was it banned by brahmin kitchens during yester years????
But nowadays, whatever is healthy, whatever is vegetarian has entry into most of our kitchens, right??? ...
and this Curry brings back all the memories of BITS Pilani, where my son studied. First time, I tasted this curry there, and got the recipe from the chef there. From thence, this dish has become my family favorite.
Please check my Glossary for any unknown terms
Ingredients
Bottle gourd - 1, peeled and chopped
Onion - 1, chopped
Tomatoes - 2, chopped
Chilli powder - 1 tsp
Copriander powder - 1 tsp
Jeera powder - 1 tsp
Coriander leaves - 1 cup
Salt to taste
To season
Cooking oil - 3 tsps
Turmeric powder - 1/2 tsp
Jeera - 1 tsp
Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts
Serves 2-3
Vegetables washed and chopped and kept ready
Heat oil in a pan, season turmeric and jeera, then add onions, all spice powders, saute well, then add tomatoes
After tomatoes become mushy, add coriander leaves, and then the chopped bottle gourd
Mix the curry well, then sprinkle some water, add salt and keep the pan covered with a lid. The picture on the left shows the curry almost done
Serve with dhal of your choice and hot phulkas/rotis
This post first appeared in www.malpatskitchen.com
Categories: Dry Curries for Rotis
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