Bottle Gourd Parata

Bottle Gourd/Sorekai/Lauki/Dhoodi Parata is a mild spicy dish and can be eaten for breakfast or dinner.
Bottle gourd/Sorekai is known for its medicinal values. It is said that eating some pieces of Bottle gourd helps to control your blood pressure. Bottle gourd has become one of the must used vegetable in Indian curries. Varieties of curries can be prepared by using bottle gourd.
I have used bottle gourd, wheat flour, little spices and coriander leaves.

Lets see some benefits of using Bottle Gourd in our diet.
Bottle gourd helps in easy digestion because of its water content. It helps in keeping the body temperature cool and calm. It helps to support the urinary system in our body by reducing burning sensation and reduce the chances of urinary infection. It contain minerals like calcium, magnesium,phosphorus, Vitamin A and Vitamin C. It is good for weight loss. It helps to reduce the high blood pressure and keeps our heart healthy. It helps to the diabetic patients to quench their thirst. Bottle gourd has a rich source of fiber and it is good for people who suffer from constipation.
It is always good to have cooked bottle gourd for easy digestion. Bottle gourd juice is good to have during summer because it helps in keeping your body cool.
It is very very easy and quick to prepare Bottle Gourd Paratha. Try and Enjoy.

Things Needed :

Bottle gourd : Grated : 1 Big Bowl (1/2 of  medium size)
Coriander leaves : 1/2 Bundle (Full fist)
Chilly Powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Geera Powder : 1/2 Teaspoon
Wheat flour :  2 to 3 Cups
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, garam masala powder, jeera powder and salt. Mix it well.
2. Wash and remove the outer layer of bottle gourd and grate it. Wash and cut coriander leaves.and add it to wheat flour.
3. Mix it well. Add a tablespoon of oil. Mix it nicely. Add water if required.

4. Prepare chapati dough. Keep it aside. (No need to rest).
5. Divide the chapati dough into small portion.

6. Keep a cup of dry flour in a plate/bowl.
7. Take a small portion, kneed a little and roll it as chapati
8. Now keep a tava/pan on the fire. Heat.
9. Put rolled parata on the tava and cook on both side. Add little oil on both sides.

10. Repeat the same with remaining dough.

 Serve Bottle Gourd Parata with a cup of curd/curry and pickle.

Note : 

Adding oil is optional. If you are dieting no need to add on the top of is parata while cooking.
Adding ghee instead of oil is optional. Adding more/less spices is optional. Add water only if it require while preparing the dough. Add little flour if the dough turns softer than what is required.
Time : 30 Minutes
Serves :  2 to 3

Bottle Gourd Kootu

Bottle Gourd is well known vegetable to most of us because of its healthy content. We can have different types of curries, dry curries even payasam and halwa also can be prepared.
I have used Bottle gourd, capsicum and some spices for this particular curry and this curry goes well with almost all the main dish. It is not that spicy. A mild curry will be surely liked by you all..

Let us see some benefits of using Tamarind in our curry.
Tamarind/Hunisekai/puli/is a fruit with sweet and sour taste and it is used both in medicinal and culinary purposes. It has many nutritional properties. It contain good amount of Vitamin C , B and E. It has a good source of calcium, iron, phosphorous, potassium, manganese and dietary fiber. It has anti oxidant and anti - inflammatory properites. Tamarind helps to reduce the blood pressure and cholesterol. They helps to balance diabets. They helps to boost immune system in our body and helps in proper blood circulation. It is also good for improving nerve function. They are good remedy for joint pains and inflammation.
" Bottle Gourd Kootu " has no onions and no garlic. It can be eaten with rotis, 
Lets see the recipe now.

Ingredients 

To Cook :
Bottle Gourd : 1 (Medium size)
Moong dal : 1/2 Cup (2 handful)
To Grind 
Coconut : 2 to 3 Table spoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Tamarind : A small marble size
To Season : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves
Ingh/Asafoetida : A pinch
Capsicum : 1
To Add : 
Salt : As required
Coriander leaves : 2 Tablespoons

Method :

1. Wash and remove the outer layer of bottle gourd and cut into small pieces.
2. Wash and cut green chilly, corinader leaves and capsicum. Keep it aside.
3. Keep a big pan on the fire and add a cup of water. Let it boil. Add cut bottle gourd pieces.
4. Wash moong dal and add it to bottle gourd pieces. Let it cook till they turn soft.

5. Grate coconut and grind it with green chilly, jeera, mustard seeds and tamarind.
6. Use little water and grind it till paste. Remove from the mixi jar and keep it aside.

7. Add grond coconut mixture to the cooked bottle gourd and mix it well. Add required salt.
8. Add required water and cook for 2 to 3 minutes.

9. Keep a small pan on the fire and heat. Add a spoon of oil. Add mustard seeds. Let it splutter.
10. Add curry leaves, ingh and cut capsicum. Fry for 2 to 3 minutes. (On the low flame).
11. Shift the bottle gourd curry to a serving bowl. Add fried capsicum and mix it well.

12. Add coriander leaves and serve " Bottel Gourd Kootu " with any main dish you have prepared.

Note :

Adding toor dal instead of moong dal is optional. Adding more chilly to make the curry spicy is optional. You can add 2 to 3 pods of pepper pods while grinding. It not only adds to the taste, is good for health. (Gas formation will be reduced by pepper). You can also add a spoon of ghee while serving.
Time : 20 minutes
Serves : 2 to 3               

HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.

Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.

2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.

7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".

Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3 

Bottle Gourd & Cow Pea + Moong Curry

Bottle Gourd & Cow peas and Whole Moong Curry is a side dish. We can have this curry with plain rice or any masala rice or with chapatis, rotis, poori, dosa and idli. It is nice to have this curry with even bread and buns . This is one of the mild spicy curry.

I have used bottle gourd, cow peas (alasande Kalu) and whole moong.
Some thing interesting is that the cow peas I have used is from Malasia. I know this is not believable. I usually bring this cow peas, horse gram and other legumes from my village which is near by Udupi. We have a small shop and it is run by a konkani family. (They are famous for trading). We get almost everything there with good quality too. This time when I went to buy cow peas there he said it is from Malasia they got the stuff. I just murmured what? from Malasia? We have become to that stage to import legumes from other neighbouring countries? But it is a fact. Legumes have been imported from our neighbouring country. Our problems in the village is that we are not getting workers to work in the field. Younger generation flee to cities to find a better job. Wow Modern India where are you heading to?
It has become once upon a time where they grew these legumes in our field and it was fantastic feeling to dry them in the court yard. May be some still do that and they themselves by getting themselves into the field to work. I remember the saying " Kai kesaradare bai mosaru. (The one who work hard has the benefits).
Let us know about the benefits of having Tamarind in our diet.
Tamarind has tangy and sweet taste. It is used widely in the South Asian cooking. Tamarind contain good amount of dietary fiber. Dietary fiber helps to prevent constipation. The pulp helps to lower the bad cholesterol from our body. Tamarind is rich in tartaric acid. It gives sour taste to food and it is also a good oxidant content. So it helps the body and protect it from harmful free radicals. It contain many medicinal properties. Tamarind has good source of minerals like copper, potassium, calcium, iron, zinc and magnesium. Potassium helps to control heart rate and blood pressure. Iron helps in red blood cell production. Tamarind is rich in many vital vitamins like, Vitamin C, thaiamin, Vitamin A, folic acid and other vitamins. They help to boost metabolism inside our body.
There is no onion or garlic used in this curry. 

Things Needed :

To Cook :
Toor Dal : 1/2 Cup
Moong Dal : 1 Cup
Cow Peas : 1 Cup
Bottle Gourd : 1 Bowl (Medium sized)
To Grind :
Coriander seeds (Raw) ; 1 Tablespoon. (Full)
Jeera : 1Teaspoon
Coconut : 1/2 Cup
Red chilly : 6 to 8
Tamarind : 1 Small Marble size.
To Add:
Methi Seeds/Fenugrik seeds : 1/2 Teaspoon
Green chilly : 2
Coriander leaves : 1 Tablespoon
Mustard, curry leaves, ingh seasoning : 1 teaspoon
Oil to season : 1 Tablespoon
Salt : As Required
Turmeric powder : a pinch

Method : 

1. Wash and cook dal, whole moon and cow peas in a pressure cooker. Leave it for cooling.

2. Grate coconut and grind it with coriander seeds, jeera/cumin seeds and tamarind with little water and remove it from mixi jar.
3. Wash Bottle gourd and cut it into small and cook them separately till soft.
   Wash and cut curry leaves and green chilly and keep it aside.

4. Now keep a big pan on the fire and heat. Add cooked dal, cow pea,whole moong and cooked bottle gourd.

5. Add turmeric powder,cut green chilly and required salt. Mix it well and let it boil for a minute.
6. Add ground coconut mixture and mix it well. Add methi seeds. (raw).
7. Let it boil for 2 to 3 minutes.

8. Shift the curry to a serving dish and add mustard seasoning and coriander leaves.

9. Serve with any main dish you have prepared.

Note :

You can soak the legumes (cow peas and whole moong) over night or 5 to 6 hours. ( I did not soak it). You can use little garam masala to give a spicy taste. You can also use more vegetables like beans, brinjal etc. Adding onion or garlic is optional. Adding methi seeds is optional. (It helps to reduce the cholesterol content in the curry). Adding jaggery is optional. (I did not use).
Time : 30 Minutes
Serves : 4 to 5 

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 ).