This preparation is a famous one from the South-Indian cuisine. The nutritious bottle gourd is cooked with Bengal gram and coconut-cumin-chilli paste. The seasoning of mustard seeds and curry leaves adds a final touché to the dish. This is enjoyed mostly with steamed white rice, papad and pickle. In various homes, the preparation of this recipe, has the bottle gourd as a constant ingredient while the Bengal gram is at times substituted by either Moong dal( Split bean) or Tuvar dal( Split yellow Pigeon peas).
For those who do not prefer to add coconut, can substitute it with poppy seeds or sesame seeds. While cooking the bottle gourd I would like to suggest a healthy tip for you – Do not peel off the bottle gourd skin as most of the nutrition is in the skin.
- Sorakkai/ Lauki/Bottle Gourd – ½ kg – cut into small pieces/cubes
- 1 cup Chana dal soaked in water for ½ an hour.
- 8 small onions (peeled and whole)
- ½ coconut – made into pieces
- Salt to taste
- 2-3 Green chilli slit (for grinding and garnishing)
- ½ tsp mustard seeds
- A few curry leaves
- Urad dhal/Split black gram (optional)
- 2 Red chillies (optional)
- In a pressure cooker, put in the Bengal gram, small onions, bottle gourd and little salt. Pressure cook for 10 min.
- While this is cooking prepare the paste – In a blender/mixer, put in cumin seeds, coconut pieces and 2 green chillies. Grind to a paste, adding a little water.
- When the pressure in the cooker is released, with a churner, churn the vegetable and cooked Bengal gram till it becomes a thick consistency.
- Add the coconut-cumin-chilli paste and mix well.
- Put back on flame for 2-3 minutes on medium flame.
- For the seasoning in a small pan, heat ghee/oil. Add mustard seeds, curry leaves, urad dal and red chillies.
- Stir the vegetable and garnish with green chilli.
- Serve hot with steamed white rice or rotis.
Preparation Time: 15- 20 min