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 

Cauliflower Dry Curry

Cauliflower is one of the most loved vegetable by kids. Whatever the way it is cooked surely gobbled by kids. It may be gobi manchooriya, gobi tava fry, gobi pakoda or any curry with gobi, thats cauliflower.

I have tried a dry curry with Cauliflower and it tasted yummy. It goes well with almost all the main dishes like rice, chapatis, rotis, pooris or even dosas.
Simple spice and little Besan/kadale hittu/Chenna flour/Gram flour is added to gobi and tried as mild spicy dry curry.
Our friend Rajashree Vaidya is used to add besan flour to the curry, so that it binds the pieces well roasted nicely gives out a good aroma too.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower is good for hypertension. It is a good source of antioxidant and helps to  strengthen the immune system. It helps to support bone health, and good for brain. It gives a relief to indigestion and good for diabetes and balance the cholesterol levels. Cauliflower is an excellent source of Vitamin C, Vitamin K and Vitamin B -6, Vitamin B1, B 2, B 3 and Vitamin E. It provides vital minerals like calcium, magnesium, phosphorous, potassium, manganese. It is a rich source of protein and very low amount of fats.
Cauliflower Dry Curry has " No Onion " or " No Garlic " in it. It is very easy and simple to prepare.
Let us see the recipe Now :

Things Needed :

Cauliflower : 1  Bowl (Medium Sized)
Oil : 2 to 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Methi Seeds : 4 to 5 Seeds
Ingh/Asafoetida : A pinch
Besan/Gram flour : 2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons

Method :

1. Wash cauliflower nicely and soak in warm water. Add 1 teaspoon of salt to the warm water. Leave it for 10 minutes.
2. Wash cauliflower again nicely with normal water. Keep it aside.
3. Wash curry leaves and coriander leaves and cut into small.
4. Keep a pan on the fire. Heat and put oil. Add mustard seeds, urid dal and methi seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and ingh. Add curry leaves. Mix it well. Add washed cauliflower.
6. Reduce the flame to low. (Not very low). Stir nicely and add a pinch of turmeric powder.

7. Let it cook on low flame till it turn slightly soft. Stir in between.
8. Add salt, garam masala, chilly powder and mix it well. Let it cook for 2 minutes. Stir and mix the vegetable nicely.
9. Add 2 teaspoons of dry besan/gram flour/chenna flour on the top and slowly turn the vegetable pieces. Add cut coriander leaves.

10.. Let it cook nicely till golden brown. Now mix all the ingredients nicely and shift the ready cauliflower dry curry to a serving bowl. Serve with a main dish you have prepared.

Note :

Use of onions or garlic is optional. Adding any spice is optional. Example : chat masala. rasam/samabar powder, jeera -coriander powder, pav bhaji masala etc.Add of more oil is optional.
Time : 15 Minutes.
Serves : 2 to 3.