Bottle Gourd - Carrot - Gooseberry Curry

Bottle Gourd- Carrot - Gooseberry curry is a gravy dish. It is very easy to prepare. We can eat this curry with chapati, rice, dosa, poori, roti and idli. Using goose berry in Indian curries are usual. We can prepare Tambuli ( Butter milk mixed curry), chutney, pickles. You can even grate gooseberry and top  up with salads.

Lets see some benefits of eating Gooseberry in our diet.
Indian Gooseberry is also known as Amla. It is rich in Vitamin C. Gooseberry helps to absorption of food. balances stomach acid. fortifies the liver, nourishes the brain and mental functioning. It also supports the heart. It strengthens the lungs. It enhances the fertility, helps the urinary system and increases skin health. It acts as a body coolant and flushes out toxins. It strengthens eyes. It act as an antioxidant.It is good for people who suffer from diabetic.
I have not used either onions or garlic in this curry. 
Here is a recipe of Bottle gourd- Carrot -Gooseberry Curry, it is prepared using some spices which are used daily and you can give a try and the whole family will surely enjoy having this curry.

Things Needed :

Moong Dal : 1/2 Cup
Bottle gourd : 2 Cups
Carrots : 2
Goose berry : 2
Coconut : 1 Cup. ( 3 to 4 Table spoons)
Red Chilly : 4 to 5
Channa dal : 1 Table spoon
Methi (Fenugrik seeds) : 1/4 Tea spoon
Pepper Pods : 5 to 6
Jeera : 1/2 Tea spoon
Tamarind : a marble size
Salt : to taste
Oil :  2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8
Ingh : Asfoetida : a pinch

Method :

1. Wash and remove the outer skin of bottle gourd and carrot (scrape out the layer of carrot) and cut them in to small and cook till soft.
2. Wash moong dal and pressure cook for 5 minutes. Leave it for cooling.

3. Grate coconut and Grate Gooseberry and keep aside.

4.Keep a small pan on a fire and heat. Put a spoon of oil and fry channa dal and methi seeds til they turn slightly red. (fry on low flame).
5. Add red chilly, 5 to 6 curry leaves, ingh and pepper pods and fry for 30 seconds. Put off the fire and add jeera.and coconut. Let the fried mixture cool down. 

 6. Grind fried mixture and tamarind along with coconut with little water. ( nice paste consistency)
7. Keep a bigger pan on the fire and put  cooked carrots- bottle gourd, cooked moong dal and ground mixture.

8. Add salt and required water and mix it well and cook for 3 to 4 minutes.Let it be bit thick. Switch off the gas.
9. Shift cooked curry to a serving dish. Add grated Gooseberry and mix it nicely.
10. Fry mustard, urid dal in a spoon of oil and add curry leaves and a pinch of ingh. Add this fried mixture to the curry and serve.

Note :

Vegetables must be cooked till soft but do not over cook. Adding toor dal instead of moong dal is optional. Normally said that moong is more healthier than toor dal. Adding more or less chilly is also optional. You can also use some green chilly to make it more spicy. Adding onions or garlic is optional. You can fry them along with mustard fry and mix it with curry.
Time :    30 minutes
 Serves : 4 to 5

Avarekai Coconut Curry (Field Beans).

Avarekai (Field Beans) is a seasonal crop. It is available during winter. 

People do try many dishes out of  Avarekai. You must have tasted Averekai uppittu,  Avarekai dose, rotti , idli, Avarekai Hurigalu, sambar, dry curry, saagu...rice , puliyogre with avarekai ..etc ...etc etc...Here is one of such recipe which I have tried with raw coriander seeds, jeera and green chilly and coconut.

So this curry is thick and has lots of gravy with Avarekai. I have also used some bottle gourd pieces. Bottle gourd not only adds as vegetable part in the curry, it also helps to reduce the gas in Avarekai.

Lets see the benefits and the different names in different languages for Avare kai. (Field beans).

They are highly nutritious and supply vital nutrients to our body.
They contain Vitamin A, Vitamin B and C. and help and protect us and make our bones and teeth strong.
Field beans help to control our blood sugar level normal and gives energy.
They contain high fiber and regulates cholesterol level and help in proper functioning of our digestive system.
They are rich source of iron which is helps in building of hemoglobin, that is a vital component of blood/
Here is a recipe of Avarekai Coconut Curry and that goes well with idli, dosa, chapati, roti, akki rotti, poori and plain rice. The spices used here will be at home and it is a simple curry or we say as hasi huli ( raw saambar)..

Things Needed

Avarekai : 2 cups
Toor Dal : 1/2 Cup
Tamarind : 2 marble size
Coriander seeds : 1 Table spoon
Jeera : 1/2 Tea spoon
Coconut : 3 to 4 Table spoons (fresh and grated)
Salt : Required
Green chilly : 2
Oil : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Curry leaves : 5 to 6
Turmeric powder : a pinch
Bottle gourd pieces : 1 cup ( 1/2 of one small bottle gourd)

Method : 

1. Dee seed Avarekai and wash it.  Wash and cut bottle gourd and pressure cook toor dal, bottle gourd and avarekai and keep it aside.

2. Grate coconut and grind with coriander seeds, jeera tamarind and green chilly.

3. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
4. Add curry leaves and cooked avarekai toordal mixture.
5. Add salt and turmeric powder and mix it well. Let it boil nicely for 2 minutes.

6. Add ground coconut mixture and mix it slowly and cook for 3 to 4 minutes.

7. Avarekai - Coconut curry is ready to serve. Shift the curry to a serving bowl .

Note:

Avarekai and toor dal must be cooked till soft.  Adding red chilly instead of green chilly is optional.
You can use more water to make the curry little more liquid. Taste differ.
You can also use a  spoon of soaked raw rice and grind it along with coconut. It helps to thickens the curry. ( I have not used)
I have used 1/.2 cup of bottle gourd pieces, since it helps to reduce the gas in Awarekai and toor dal.Using onions and garlic is optional. Add onions and garlic with mustard splutter and fry for 2 to 3 minutes and then add the avare- dal mixture then boil nicely.
Time : 30 minutes
Serving : 4 to 5

Toor Moong Bottle Gourd Dal

Toor -Moong Dal is a gravy dish. It is an easy dish. This combination of Toor dal, Whole Moong and Bottle gourd mixes well with each other and the dal turns really healthy and tasty. Bottle gourd, Whole Moong, Toor curry goes well with Chapatis, rotis, poori, dosa, idli. rice and even bread toast.

Now lets see some benefits of Bottle gourd, Whole Moong and Toor Dal.
Bottle gourd is one of the healthiest vegetable. Ayureveda recommends cooked bottle gourd for better digestion. It is cooling, calming and anty bilious. Bottle gourd supports the utriary system of our body and it reduces the chances of urinary infections. Bottle gourd contains many vitamins and minerals, like calcium, magnesium, phosphorus, Vitamin A, C and folate. Bottle gourd is good for reducing high blood pressure and diabetes. It is known for its healthy digestion and the best remedy for constipation.

Whole Moong is loaded with Vitamins and Minerals. It is rich in Vitamin A, B, C, and E. and minerals, like iron, calcium and Potassium. It is a powerful source of vegetarian protein. Green Moong is full of complex carbohydrates in form of high fiber which helps in digestion. It also stabilizes blood sugar and controls the sugar level after food.It can be highly beneficial for people having a high blood sugar. It is a low fat food rich in proteins and flibre. It also helps to lower the high cholesterol level in the blood system.

Toor Dal contains plant protein, low fat and low cholesterol. It provides carbohydrates, fiber and flolic acid.

Here is a recipe of Toor Moong Bottle Gourd Dal. This dish will be loved by the whole family of all age group. We can prepare this dish during special days and fasting days. It will be very nutritious dish and not much of spice in it. 

Things Needed :

Whole Moong : 1 Cup
Toor Dal : 1/2 Cup
Bottle Gourd : 1 Big bowl (1/2 of big bottle gourd).
Green chilly : 2
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coriander Leaves : 3 Table spoons.
Ingh (Asafoetida)  : a pinch
Salt : required
Ginger : 1 Tea spoon
Coconut : 1 Table spoon
Lemon : 1 Lemon Extract (juice)
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Turmeric Powder : a pinch

Method :

1. Wash and cook Dal, Whole Moong and bottle gourd separately. You can cook Whole Moong and Dal in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, Coriander leaves and curry leaves.

3. Wash and remove the skin of ginger and grate ginger and coconut. Crush pepper seeds and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, methi seeds and fry in oil. Add jeera when the methi seeds turn brown.

5. Add pepper pods, green chilly,ingh and curry leaves. Fry for 2 to 3 seconds. Add cooked Whole Moong and Toor Dal.
6. Add cooked bottle gourd, ginger

 7. Add turmeric powder and mix it well. Let it cook on low flame for 5 minutes. Stir in between.

8. Put off the gas and add lemon juice to the mixture. Add coriander leaves and ghee. Mix it nicely.

9. Shift the dal in a serving bowl and add coriander leaves and fresh coconut
10. Serve with the main dish you prepared.

Note: 

Using onions and garlic is optional. Using coconut is also optional. You can use 1/2 tea spoon of garam masala to the dal. But it taste differ. You can also use more green chilly or red chilly powder to make it more spicy. You can also soak Whole Moong over night and then use it for cooking. (I have not soaked whole moong, I just washed and cooked it straight away). Use water if you think dal is too thick.
Time : 30 Minutes.
Serves : 5 to 6

Bottle Gourd + Carrot Curry (Kootu)

Bottle gourd (Sorekai ) Carrot curry is a gravy dish. It is also known as Kootu in Karnataka. Kootu is a vegetable curry with spices.

Bottle gourd is known as Sorekai in Kannada, Churaikai or Churakka - Malayalam, Sorakkay -Tamil, lauki - dudhi or ghiya -Hindi / Urdu, Lau - Bengali and Anapakaya in Telugu.

Lets see some health benefits of Bottle gourd and Carrots.

Bottle gourd is full of fiber and easy to digest. Cooked bottle gourd helps the body to cool and it is very good for people who are suffering from headache, vomiting sensation. Bottle gourd supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection. It contains many vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A, and C. Bottle gourd helps to reduce the high blood pressure.It is good for diabetic patients. It is full of fiber and minerals and is a very good remedy for people who are suffering from constipation.

Carrots are rich in anti-oxidants, vitamins and dietary fiber. Carrots are rich source of Vitamin A, Vitamin B and Vitamin C. They contain minerals like copper, calcium, potassium, manganese and phosphorus.

Here is a recipe of Bottle Gourd + Carrots Curry. This gravy goes very well with rice, chapatis, rotis, poori , dosas, idli or even with Akki Rotti.

Ingredients :

Bottle gourd :  2 cups
Carrots : 1 Cup ( 2 carrots)
Jeera : 1/2  Tea spoon
Pepper Pods: 5 to 6
Red chilly : 4 to 5
Urid dal : 1/2 Tea spoon
Coconut : 1/2 Cup
Turmeric powder : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : to taste
Lemon or tamarind pulp : 1 Tea spoon
Coriander leaves : 1 Table spoon

Method: 

1. Wash and cut carrots, bottle gourd and coriander leaves.
2. Boil cut carrots and bottle gourd pieces for 5 to 8 minutes and keep it aside.

3. Keep a small pan on the fire. Heat and put 1/2 spoon of oil.
4. Add urid dal and fry till brown. Now add pepper pods, 1/2 tea spoon of jeera, ingh and red chilly. Fry for 1 minute.

5. Now put off the gas and add coconut and just stir once and mix well. (Fried items).

6. Grind all the fried items using little water.
7. Keep another big pan. Add remaining oil and heat. Add mustard seeds, and urid dal.
8. Let the mustard spurt. Add curry leaves and ingh.
9. Add cooked carrots and bottle gourd pieces. Add salt and turmeric powder. Mix it well.

10. Let it boil for 2 minutes. Now Add ground coconut spice mixture. Stir nicely.

11. Boil for 3 to 4 minutes and put off the gas. Add lemon, stir and replace the curry to a serving bowl.
12.Serve with rice, chapati or any other main dish you prepared.

Note :

Adding lemon juice to Kootu is optional. Normally tamarind or lemon is not added to kootu. Using less or more chilly is also an optional. Adding a ghee just before serving the curry, adds to the taste of the curry. Adding onions and garlic is purely optional. ( I did not use).
You can also prepare using different vegetables with the same ingredients. (Beans, peas, potatoes and sweet potatoes etc). If bottle gourd is tender no need to remove its outer skin. Wash it nicely and then cut it.
Time : 30 minutes.
Serves : 5 

Doodhi Sorekai Carrots VEGGY HALVA

VEGGY HALVA  is a sweet dish.  Veggy Halva is a combination of Bottle gourd (Sorekai), Local Carrots and White Pumpkin. These vegetables are grated and mixed with sugar, milk, ghee and cardamom.

White Pumkin or  Doodhi or boodu kumbala kai (Kannada language) is highly nutritious and it is low in calories and high in vitamins A, C and E. It contains minerals like magnesium, phosphorus and iron. It also lowers the cholesterol, Antidepressant and good for eyes too.
Carrots are notably rich in anti-oxidants, vitamins and dietary fiber. Carrots contain Beta carotene which is powerful and natural anti oxidant and it helps to protect body from any harmful injury.
Bottle gourd or Lauki (Hindi) or Sorekai (in Kannada) has many good qualities. It is good for weight loss. (especially the juice). It helps to reduce the high blood pressure and keeps the heart healthy. The fiber and the minerals in the bottle gourd supports healthy digestion and helps to overcome constipation problems.
Veggy Halva can be prepared for parties, festivals or to celebrate some thing special. It can be eaten at any time of the day too.

Things Needed :
Bottle Gourd : 1/2 Portion.
Carrots : 2 to 3
White pumpkin 1/4 potion of the medim size
Ghee : 1/2 Cup
Sugar : 1 to 1 1/2 cup
Cardamom :  6 to 8 Pods.
Milk Powder : 2 Tablespoons
Cashew Nuts : 2 Tablespoons

Method : 
1. Wash and remove the outer skin of the vegetable and grate it. Keep it aside.

2. Powder the cardamom with a spoon of sugar and keep it aside.

3. Now keep a pan on the fire and heat. Put 1 Teaspoon of ghee and fry cashew nuts and remove the nuts when it turn reddish.

4. Now squeeze out the extra water from pumpkin. Keep the juice aside.
5. Put grated carrots, bottle gourd and pumpkin. Keep the flame medium.

6. Fry them for 2 to 3 minutes. Add sugar and stir niely.
7. Put a tablespoon of ghee while stirrring. Stir the mixture till it leaves the sides. Add ghee in between while stirring. (Littlt by little). Continue stirring.
8. Add milk powder and mix it well. When the halwa starts to leave the pan stir for another 2 to 3 minutes and put off the gas. Add the remaining ghee and the fried cashew nuts and mix again.

 9. Shift this sweet Veggy Halwa to the serving bowl.

10. Serve Halwa after dinner or along with breakfast.

Note : You must be very careful while stirring. Do not allow the Halva to get it burnt. Even Bottle gourd also will leave out the its water. You can use this for curry or juice. You can also try this halva in the micro wave oven. Every 2 minutes you need to mix the mixture until its done. You can also use more sugar and ghee if you like. Use of milk powder helps to absorb the moisture. Use of jaggery is optional. Taste may differ. This halva is good for kids.
Time :

Preparation : 20 minutes
Cooking : 25 to 30 minutes
Serves : 6 to 8.

Uddina Bonda - Sorekai Sambaar.

Uddina Bonda or biscuit ambode as this bonda is called in Dakshina Kannada, is a fried snack. It is called biscuit ambode since it is soft inside and crisp out side and taste yemmy.

Most of the South Indians normally eat Uddina vada ( Urd vada ) along with Idli in the mornings. Many hotels  serve Idli - Vada in the mornings.  We can have this Vada or Bonda in the evening with tea or as evening snack.  Uddu means Urd dal and its ground to paste with little water and then added with chilly, ginger, ingh and salt. Then it is fried in hot oil and the lovely bonda is soft inside and crispy outside.  It is nice to have these bondas and a cup of coffee or tea at any time of the day. You can also enjoy these bondas with Rasam, Sambar or even with Curd.
Here is a recipe of Urd Bonda and Sambar which is prepared with Sorekai that is Bottle gourd. The whole family can enjoy Bonda Sambar.
Things Needed : For Urd Bonda
Urd Dal : 2 Cups
Green chilly : 3 to 4
Curry Leaves : 18 to 20
Coriander leaves : 3 to 4 Table spoon.
Ginger : 1 Table spoon
Salt : as required
Oil : 2 Cups
Channa Dal : 1 Table spoon
Black Pepper : 1/2 Tea spoon

Method :
1. Wash and soak Urd dal and Channa dal for 2 to 3 hours.
2. Wash and cut curry leaves, coriander leaves and green chilly in to small pieces.
3. Powder Pepper pods and keep it aside.
4. Now grind Urd dal with very little water till paste and remove from the jar.
5. Now mix ground urd dal dough, pepper powder, ingh, salt, green chilly, grated ginger, coriander leaves and curry leaves. Mix it nicely.

6. Keep a frying pan on the fire and heat. Add oil . Let it become hot.
7. Take a handful of dough and leave it slowly like a ball shape. Fry them on medium flame till both the sides turn golden colour.

8. Remove from the frying pan and put it on a tissue paper so that the extra oil will be obserb by the paper.

9. Repeat the same with the remaining dough.
Serve these bondas with tea or with Sambar or Rasam and Chutney.
Note :  Do not add lot of water while grinding. It absorbs oil while deep fring and it does not taste good. You can also  add 1 Table spoon of rice with Urd dal instead of Channa dal. Be careful while frying the bondas since the green chilly seed may burst some time and its dangerous.
           Bottle Gourd Sambar
Things Needed:
Bottle Gourd pieces :  2 Cups
Moong Dal : 1/2 Cup
Sambar Powder : 3 Table spoons .( MTR)
Salt : To taste
Tamarind Pulp : 2 Table spoons
jaggery : 1 Table spoon
Coriander leaves : 1 Table spoon
Curry leaves : 4 to 5
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd dal: 1/2 Tea spoon

Method : 
1. Wash and cut sorekai (bottle gourd) into small pieces.
2. Wash and cook moong dal in a pressure cooker with 1 cup of water.
3. Cook Sorekai separately  and keep it aside.
4. Soak tamarind in hot water for 5 minutes and keep the pulp aside.
5. Keep a big pan on the fire. Add oil and heat. Put mustard seeds, urd dal. Let it spurt. Add curry leaves and cooked Sorekai.
6. Add cooked dal to the Sorekai mixture. Add 2 glasses of water, salt, jaggery and tamarind pulp. Mix it nicely.
7. Let it boil for 3 to 4 minutes. Now add MTR sambar powder and boil for another 5 minutes. Stir in between.
8. Put coriander leaves and put the sambar in a serving bowl.
Now serve hot Urd bondas with Sorekai sambar  and chutney.

Note : You can use Toor dal instead of Urd dal. You can also use home made sambar powder. Dr roast coriander seeds, (2 table spoons), methi 1/4 tea spoon, jeera 1/2 Tea spoon and 6 to 8 red chillies and powder when it is cooled. Add curry leaves and ingh while roasting the spices. You can also add 1/2 tea spoon of urd dal while roasting and dry grind all the roasted ingredients to get sambar powder. Adding Jaggery is an optional.
Time : 1 Hour (Urd bonda and Sambar)
4 to 5 Servings.             

     Cup of coffee /chai/tea with Hot Uddina Bonda (Urid dal fried fritters).