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

Mango Gojju/Curry

Mango season is still on and you see varieties of mangoes in the market every where. Mangoes are well known for their Title."King of the fruits". It suits them very much too. Each variety of mango has its own taste and aroma. We in Udupi prepare curry with mango fruits. There are different ways and types. I just thought of sharing a recipe with you all. I have prepared this Mango gojju/curry and it is fanatastic and goes well with all the main dishes.
I have used, ripe mangoes, some spices which is freshly roasted, fresh coconut.

Always make use of the seasonal fruit. That is good for health too. We all should make use of it.

Let us see some benefits of eating mangoes in our diet. ( Though you all know about it, recollect the benefits of eating mangoes).
Mango is delicious seasonal fruit, the tree is believed to be originated in sub Himalayan plains of Indian subcontinent. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and anti oxidant compounds. Mango fruit is an excellent source of Vitamin A, Vitamin, E, Vitamin C and Vitamin B 6. Vitamin A are essential for vision and required for maintaining healthy mucos and skin. Eating natural fresh fruits is known to protect from lung and oral cavity cancers. Eating food that is rich in Vitamin C helps the body to develop resistance against infections. Mangoes are rich in Copper and Potassium. Potassium helps to control the heart rate and blood pressure. Copper helps to produce the red blood cells which is essential for our body.
Lets see the recipe now:

Things needed :

To Cook 
Mangoes : 2 to 3 (any small variety).
Jaggery : 2 to 3 Tablespoons
Salt : Required
Spice to add :
Fenugrik Seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoons
Red chilly : 5 to 6
Ingh/Asafoetida : a pinch
Curry Leaves : 6 to 8 leaves
Coconut : grated : 2 to 3 Tablespoons.
Oil : 1/2 Teaspoon
For seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 - 8
Ghee/Coconut oil : 1 Teaspoon

Method :

1, Wash and remove the skin of mango fruit and give a slight scars around the whole mango and keep it aside. (with the help of the knife edge just prick the fruit around).

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add oil and methi/fenugrik seeds. Fry for a second.
4. Add urid dal and fry nicely till they turn slightly golden brown.

5. Add red chilly and fry. Now add curry leaves and ingh. Put off the fire.
6. Add grated coconut and mix it well. Grind this mixture once it is bit cool.

7. Keep a bigger pan on the fire. Add remaining oil. Add mustard seeds and urid dal.
8. Let mustard seeds splutter. Add curry leaves and ingh.
9. Add mangoes and slowly mix it well.
10. Add jaggery, salt and littel turmeric powder. slowly mix it and cook on low flame for 4 to 5 minutes.
11. Stir inbetween so that it does not get burnt.
12. Add ground coconut and spice mixture and mix it nicely. Add little water if required.

13. Let it cook on low flame for 3 to 4 minutes. Mix it again and put off the fire.
14. Shift the Mango gojju/curry to a serving dish and add a spoon of ghee/coconut oil

Note : 

Use ripe mangoes to get the best taste. Adding more/less jaggery is optional. Use of coconut oil is optional. Adding more/less chilly is optional. Use of coconut is optional. You can just dry grind the spices and add it. Pricking the fruit around helps the spice to absorb.
Time : 20 Minutes.

Serves : 3 to 4.