Bottle gourd (dudhi) is a bland tasting vegetable with a soft texture used in the preparation of savoury and sweet dishes. A versatile vegetable that blends itself well when combined with other foods and ingredients. Though mild in taste, the moisture content in bottle gourd is what makes it desirable and delectable to eat. With a bountiful yield of bottle gourds in our garden, I decided to make something different. These fritters are small cakes made with shredded bottle gourd mixed with spices and chickpea flour. Shallow fried until golden brown and savoured with either ketchup or choice of chutney. They make a delightful appetizer or a side to the main meal. Absolutely delicious and enjoyable.
Choose a bottle gourd with a smooth skin, pale green in colour and free of any spots or blemishes. Throughout, it should be firm to the touch.
Bottle gourd has no cholesterol and is rich in vitamins and antioxidants. It aids in digestion and relieves constipation problems. With its high water content, it keeps you hydrated and has a cooling effect on the body. Helps treat urinary tract infections and high blood sugar levels. Low in calories and ideal for those watching their weight.
Choose a bottle gourd with a smooth skin, pale green in colour and free of any spots or blemishes. Throughout, it should be firm to the touch.
Bottle gourd has no cholesterol and is rich in vitamins and antioxidants. It aids in digestion and relieves constipation problems. With its high water content, it keeps you hydrated and has a cooling effect on the body. Helps treat urinary tract infections and high blood sugar levels. Low in calories and ideal for those watching their weight.
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Bottle Gourd Fritters
(Yields 12)
Ingredients:
2 cups grated bottle gourd
3/4 cup chickpea flour (besan)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
2 large cloves of garlic (grated)
1/4-inch ginger (grated)
2 green onions or 1 onion (chopped)
2 long green chillies (chopped)
handful coriander leaves (chopped)
1/4 cup oil
salt
Method:
Squeeze out excess moisture from the bottle gourd using a clean kitchen towel. Transfer into a bowl and gently mix in the rest of the ingredients (except oil).
Sprinkle 2 tablespoons of oil in a non-stick skillet over medium heat. Drop mixture into the skillet, flattening slightly, frying 6 at a time. Cook until golden and crisp, around 3 minutes per side. Drain on absorbent paper towels.
Repeat the above with rest of the mixture.
Serve hot.
Note:
(Yields 12)
Ingredients:
2 cups grated bottle gourd
3/4 cup chickpea flour (besan)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
2 large cloves of garlic (grated)
1/4-inch ginger (grated)
2 green onions or 1 onion (chopped)
2 long green chillies (chopped)
handful coriander leaves (chopped)
1/4 cup oil
salt
Method:
Squeeze out excess moisture from the bottle gourd using a clean kitchen towel. Transfer into a bowl and gently mix in the rest of the ingredients (except oil).
Sprinkle 2 tablespoons of oil in a non-stick skillet over medium heat. Drop mixture into the skillet, flattening slightly, frying 6 at a time. Cook until golden and crisp, around 3 minutes per side. Drain on absorbent paper towels.
Repeat the above with rest of the mixture.
Serve hot.
Note:
- Add salt last, mix gently and fry immediately or else, more moisture will be drawn out.
