Bottle gourd - Carrots Mango fruit Curry

Mango fruits season is here and we do eat and enjoy these fruits. Mango is known as King of fruits and is loved by most of the people. Mango fruits are also used in our curries and drinks, chutney/gojju and even in ice creams.
Here is one of the Traditional curry using Mango fruits in it. Curries are cooked by adding fruit
mangoes and it is one of the traditional curry done during Mango Fruit season.

I have used bottle gourd, carrots and mango fruits.
Let us see the recipe now "

Things Needed :

To cook:
Bottle Gourd Pieces : 1 Bowl (1 Small bottle gourd)
Carrots : 2 : ( 1 small bowl)
To Fry :
Coconut Oil : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Red chilly : Byadagi chilli : 4 to 5
Ingh : A pinch
Curry leaves : 6 to 8 or little more
To Grind :
Fried spices
Coconut : 3 to 4 Tablespoons
To Add : 
Salt : As required
Mango Fruits : 2 ( Medium sized and well ripen)
Coconut oil seasoning : 1 Teaspoon
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 2 to 3 seeds
Ingh : A pinch
Curry Leaves : 5 to 6

Method 

1. Wash and peel of the outer layer of bottle gourd and carrots. Cut them in to pieces.
2. Pressure cook for 2 to 3 minutes and let it cool.

3. Keep a small pan on the fire and put oil. Add methi seeds and fry till they turn golden brown.
4. Add urid dal and red chilly and fry till urid dal gets golden brown. Put off the fire.
5. Add ingh and curry leaves mix it well and let it cool.
6. Grate coconut and grind with fried spices with required water.

7. Now keep a big pan and put cooked bottle gourd + carrots, add salt.
8. Wash and peel off mango fruits skin. Squeeze out the pulp from it.

9. Now add the whole mango and its pulp. ( Squeeze out the pulp slightly from inner side). ( Do not add the peel).
10. Let it boil for 2 minutes. Add ground coconut mixture and mix it well.

11. Let it boil for 2 to 3 minutes. Shift the Bottle gourd - Carrots -Mango fruit Curry to a serving dish.
12. Add coconut oil seasoning and serve with the main dish you have prepared.

Note :

Do not cook the vegetable very soft. You can cook with little water in a big pan with out using pressure cooker. Adding chilly more/less is optional. Use of coconut oil is optional. Use of more mango fruits is optional. No need to use tamarind or lemon. Squeeze the mango fruits slightly so that the pulp mixes well with other vegetables. Adding a tablespoon of ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4
Style : Udupi Traditional.

Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.

We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.

7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.

12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys

Ridge Gourd - Bottle Gourd Kootu

Kootu is nothing but a type of curry which is mild spicy. I have tried Ridge gourd and bottle gourd combination.  Kootu has turned very yummy and it goes well with all most all main dishes.

Ridge gourd and the bottle gourd were used as veggies and little coconut, channa dal and red chilly with little ingh and curry leaves. I remembered Mrs. Nagamani Prasad very much because she used to prepare this Kootu very often. I have seen her preparing this kootu curry and eaten as well. She is one of the good cook whom I have come across. I have learnt to cook by seeing her and Mrs. Prema Sundareshan. It is always a pleasure to eat and enjoy whatever they cooked.
Let us see some benefits of eating Channa dal in our diet.
Split bengal dal/channa dal is full of nutritious, high in fiber and easily digested. It helps to lower the cholesterol level in our body. It has very low fat. It has good amount of iron, sodium, selenium and small amount of copper, zinc and manganese. They do have folic acid and fiber. It has antioxidant properties. Channa dal is good for diabetes and helps to control the sugar levels. Channa dal has rich source of iron and good for people who are suffering from anemia.
Let us see the recipe Now:
This is one of the traditional dish of Mysorians (Ayyangaris) and has No Onion or No Garlic in it.

Ingredients :

To Cook :
Bottle Gourd : 1 Bowl (1/2 of medium size bottle gourd).
Ridge Gourd : 1

To Fry/roast  : Spices.
Channa Dal : 1 Tablespoon
Red Chilly : 4 to 5 (Byadagi)
Pepper Pods : 3 to 4
Urid dal : 1/2 Teaspoon
Methi Seeds : 1/4 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To grind :
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Fried or roasted spices.

To Add :
Salt : As required
Coriander Leaves.

Seasoning :
Groundnut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 2 to 3 Tablespoons

Method :

1. Wash and remove the edges of ridge gourd and wash it again. Remove the outer layer and cut ridge gourd into small pieces. (Outer layer can be used for chutney).
2. Wash and remove the outer layer of bottle gourd and cut into small pieces.
3. Cook both the veggies with required water till soft.

4. Keep a pan on the fire and heat. Add a spoon of oil and fry methi seeds, urid dal till golden brown.
 Add channa dal and red chilly.(Byadagi menasu).
5. Let channa dal turn golden brown. Add pepper pods, Red chilly and mix it well. Put off the fire. Add curry leaves and ingh.
6. Grate coconut and grind it with fried methi seeds, urid dal, channa dal, pepper pods and red chilly mixture.

7. Keep a big pan on the fire. Add cooked vegetables (ridge gourd and bottle gourd).
8. Add salt and little turmeric powder. Mix it well. Let it boil nicely.
9. Add ground coconut mixture and mix it nicely. Let it boil for 3 to 4 minutes.

10. Shift the ready Kootu to a serving dish.

11. Keep a pan and heat. Add oil and mustard seeds, urid dal and channa dal. Let mustard seeds splutter.
12. Add curry leaves and ingh/Asafoetida. Put off the fire and add the seasoning to the ready curry.
13. Add cut coriander leaves and a spoon of ghee.

14. Ridge Gourd -Bottle gourd Kootu is ready to serve.

Note :

Do not over cook the veggies. Let it be soft. Adding tamarind or lemon to Kootu/Curry is optional.
Normally Kootu has mild spice and do not need any tangy/tamarind or lemon. Use of any cooking oil is optional. I have added a teaspoon of ghee just before serving. Adding ingh helps to digest the food easily and reduces the gastric content.
Time : 20 Minutes.
Serves : 3 to 4 .

Bottle Gourd Peel - Horse Gram and Mango Chutney

Mango Season is still on and loads of mangoes we can see in the market. We all know that use of seasonal fruits and vegetables are loaded with minerals and vitamins and one should make use of it.
Here is a try of Chutney which I have used half ripen mango, Horse gram and bottle gourd peel.
Bottle gourd was used for the curry and the peel is for chutney. Bottle gourd was very tender the peel was as fresh as that we just got from the farm.

Bottle gourd peel should be tender to use it for chutney or it might give out bitter taste. Wash and soak bottle gourd for at least 2 hours before peeling the outer layer. Horse gram adds healthy benefits to our diet and gives good taste. I have used half ripe mango instead of tamarind.
The chutney goes well with all the main dishes. Eating hot plain rice with little ghee and this Horse Gram - Mango & Bottle gourd Chutney is really fun. Adding little ghee adds to the taste.
No Onion or garlic is added in this chutney.
Let us see the recipe Now :

Things Needed :

Bottle gourd peel : 1 small bowl. ( Half bottle gourd peel).
Horse Gram : 1 Tablespoon
Red chilly (Byadagi chilly) : 4 to 5
Ingh /Asafoetida : A pinch
Mango pieces : Half ripen or Green : 1 Small  (or 1/2 mango of a medium size mango)
Curry Leaves : 8 to 10 or more
Fresh Coconut : 1 Cup
Salt : As Required
Seasoning  :
Coconut /Any Cooking oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 5 to 6

Method:

1. Wash bottle gourd and remove the outer layer (peel) and keep it aside.

2. Wash curry leaves and keep it aside.
3. Wash mango and remove the outer layer. (The green part). Cut it into small pieces.

4. Grate coconut and keep it aside.
5. Keep a pan on the fire and heat. Add 1/2 teaspoon of coconut oil and tablespoon of horse gram.
6. Fry nicely till the horse gram pops up or the raw smell disappear.
7. Add red chilly and curry leaves.
8. Fry for a minute. Add bottle gourd peel and fry for 1 to 2 minutes.

9. Add cut mangoes and grated coconut and put off the fire. Add ingh/Asafoetida. Mix it well.
10. Let it get cool. Grind fried mixture with required salt and water.

11. Remove it from the mixi jar and put it in a serving dish.
12. Add coconut oil seasoning and serve with main dish of your choice.

Note :

Horse gram adds not only the taste it got many healthy benefits to your body. I have added half ripe mango to the chutney. Using green mango is optional. Removing the outer layer of mango helps the chutney to be nice. (or it might turn bit bitter). Wash Bottle gourd nicely before using the peel. Keep the whole bottle gourd in normal water for at least 1 hour before using. ( If you are using home grown bottle gourd, just wash them before use). Use of red chilly is optional. You can use green chilly. Adding more chilly to the chutney is optional. ( It turns very hot and spicy). Make sure the Mango should be just about to ripe and it should be hard to get the better taste.
Time : 10 Minutes.
Serves : 2 to 3 

Khadi Pakoda

Khadi Pakoda is a special dish of Punjab, Gujarath and Rajastan. Here I have tried this Yummy curry with my style.

Khadi means curry made of butter milk and besan and pakodas are with simply besan and coriander leaves and spices. Onion Pakodas are also dipped in Khadi and enjoyed it thoroughly with Hot Rice, Palau or Rotis. 

I have seen one of our friend from Delhi who is an expert cook and ideal home maker. Mrs. Gupta done most of the dishes with yummy taste and with out onions. They belong to Baniyas group and have loads of customs and traditions. We knew them from Nigeria and they too shifted to Dubai like us. Mr. Gupta was a Maths lecturer and Mrs. Gupta a beautiful home maker. I have eaten Khadi Pakoda many times in their house. I was just watching her making Khadi Pakoda. I was not that interested because I never liked curd or butter milk those days.

I just thought of that now and tried this recipe. Luckily I had some butter milk which I got from the process of making butter. 

Not much of spices added here and it is very mild. First prepare the Khadi and then prepare pakodas and dip them in the khadi for at least 10 minutes and then serve with the main dish of your choice.

Lets see the recipe Now: Always make it simple when you cook. It helps you to enjoy your cooking.

No Garlic or No Onion is added in this Khadi Pakoda. 

1. Khadi Preparation :

Things Needed :

Butter Milk : 1 Bowl (At least 2 to 3 cups of butter milk)

Besan/Kadale Hittu/Channa flour : 1 teaspoon full

Salt : As required 

Red chilly : 2

Green chilly : 2 

Jeera /Cumin Seeds : 1/2 Teaspoon

Ingh/Asafoetida : a pinch

Turmeric powder : a little

Ginger : An inch 

Method :

1. Wash and remove the outer layer of ginger and wash it again. Great it and keep it aside.

2. Wash coriander leaves, curry leaves, green chilly and slit green chilly. 

3. Take a bowl and add a spoon of besan. Add 1/4 cup of water and mix it well. Keep it aside.

4. Keep a big pan on the fire and heat. Put oil, jeera and let it fry for 10 seconds.

5. Add red chilly and slit green chilly. Fry a little and add curry leaves and ingh.

6. Add buttermilk/majjige and mix it nicely. Add required salt. Add ginger. 

7. Add the besan (which is already mixed and kept) and mix it nicely. 

8. Keep stirring so that it does not get burnt at the bottom. Let it boil for 3 to 4 minutes.

9. Let it be on low flame for 2 more minutes. Stir in between.

10. Shift the ready Khadi to a serving bowl. 

Pakodas :

Things Needed :

Bottle Gourd : 1/2 of  1 Bottel Gourd 

Bean/Channa flour : 3 to 4 Tablespoons 

Chilly Powder : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required 

Oil to Fry : 1 Small Cup

Method :

1. Wash and remove the outer layer of bottle gourd/sorekai and grate it.

2. Put bottle gourd gratings in a big bowl.

3. Add besan, chilly powder, jeera, salt and cut coriander leaves.

4. Mix it nicely and prepare the dough. Do not add any water. Bottle gourd helps the flour to bind nicely.

5. Keep a frying pan on the fire and heat. Add oil. Let it be hot. (Medium flame).

6. Now take a small portion of dough and leave the dough little by little in oil. 

7. Let it fry on both sides. ( Turn the other side and cook till they turn golden brown).

8. Remove the pakodas and put them on a kitchen tissue. 

9. Repeat the same and prepare all pakodas. 

10. Put the fried pakodas in ready khadi and leave it for 10 minutes and then serve. Add little coriander leaves before serving. 

Note : 

Adding any spice is optional. (Even for Khadi). You can add a clove and cinnamon piece. Adding onions or garlic is optional. (I have not added). Do not add water to pakoda dough. The batter turns loose and absorb more oil. You can use onions instead of bottle gourd gratings. (Optional). You can add more/less chilly according to your taste. You can dilute curd and make butter milk if you do not have butter milk. (Add 1 to 1 1/2 cup of water to 1 cup of curd and churn in the mixi for 2 minutes. Your butter milk is ready to use. Adding garam masala/chat masala to the curry and pakoda is optional. (I have not added).

Time : 40 Minutes 

Serves : 4 to 5