Tuesday, October 6, 2015

Quick Bottle Gourd Curry

Bottle gourd/ Louki is one of the healthy vegetable. Here is a recipe of a curry which can be prepared easily and quickly. It is one of the first choice of me to cook fast with minimum time spent in the kitchen. Cooking is real fun if you have some interest in cooking. Preparing fresh food is always better for the good health.
I have used bottle gourd, toamtoes and some mild spice. It is always better to use less spice. Eating less spice always take care of your health. You definitely need spices or the food will not be tasty. But there should be limit. It is always one's choice but think of it before using.

Lets see some benefits of eating bottle gourd in our diet. 
Bottle gourd contain 90% of water and it is very east to digest. Eating bottle gourd helps us to keep our body cool and calm. It helps and controls urinary system and reduces the urinary infection. It contains many vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A and C. It is very useful for people who wants to reduce weight loss. Bottle gourd is very helpful for reducing high blood pressure and to keep healthy heart. It is good for diabetic patients. It has rich source of fiber and good help for people who suffer from constipation. It is also good for liver inflammation.
No Onion or Garlic is used in this " Bottle Gourd Curry ", It goes well with almost all the main dishes and it is simple and easy to prepare.

Ingredients:

To Cook : 
Bottle Gourd/ Lauki/ Doodi : 1 Bowl  (Half of one big bottle gourd).
Tomatoes : 2
Green chilly : 2

To add : 
Dry Ginger powder : 1/2 Teaspoon
Jaggery : 1 Tablespoon
Salt : Required
Methi seeds : 1/2 Teaspoon
Rasam Powder : 2 Tablespoons

Turmeric powder : a little
Coriander leaves : 2 Tablespoons
Ghee : 1 Tablespoon

For seasoning : 
Jeera : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
Oil : 1 Teaspoon


Method :

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. cook them till they are soft. (Use little water to cook).
2. Wash and cut coriander leaves, green chilly, curry leaves and tomatoes. Keep it aside.
3. Keep a pan on the fire and heat. Add oil. Add mustard seeds and let it splutter.
4. Add jeera, curry leaves, green chilly and ingh. Add cut tomatoes and fry nicely. Add methi/fenugrik seeds. 

5. Let the tomatoes turn soft. Add, jaggery, dry ginger powder and mix it well. Add required salt and turmeric powder.
6. Add cooked bottle gourd and mix it well. Let it cook for 2 minutes. Add rasam powder mix it well.
7. Let it cook for another two minutes. Mix it nicely and put off the fire. Add cut coriander leaves and ghee.
8. Shift the ready Bottle gourd curry to a serving dish.

Note :

Bottle gourd pieces should be soft. (Do not pressure cook). You can add fresh ginger instead of dry ginger powder.  Adding methi /fenugrik seeds helps to reduce the cholesterol in the curry. Adding onions or garlic is purely optional. Adding more or less oil is also optional. You can add cream to the curry. Taste differ and curry turns rich.
Time : 20 minutes
Serves : 2 to 3 
Recipe for Fresh Rasam Powder :
Dry roast or Fry (1 teaspoon of oil)  : 1/4 Teaspoon of methi seeds, 2 tablespoons of coriander seeds, 4 to 5 red chilly (Byadagi).  1/2 teaspoon of jeera and a little ingh on low flame and leave it for cooling. Dry grind and use fresh rasam powder. You can add curry leaves ( 6 to 8 will do ).

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