Bottle gourd (dudhi), a bland tasting vegetable with a soft texture is enhanced with chana dal (split Bengal gram) and spices. The combination of bottle gourd with chana dal is delightful with the latter lending a bite and contributing to a protein enriched dish. Spices add flavour which makes the vegetable enjoyable. Served with roti or can be eaten with rice.
I have used sicilian zucchini grown in our garden (picture below), which is identical to bottle gourd in taste and texture but differs in appearance. Sicilian zucchinis are thin, long and slender, growing up to 4 feet tall or more. The chana dal is soaked in hot water for 30 minutes and cooked separately, which is then combined with the vegetable and rest of the ingredients. No water is added and the vegetable is simmered in its own moisture. Garnished with grated coconut at the end, this dish is healthy, nutritious, quick and easy to prepare.
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.
I have used sicilian zucchini grown in our garden (picture below), which is identical to bottle gourd in taste and texture but differs in appearance. Sicilian zucchinis are thin, long and slender, growing up to 4 feet tall or more. The chana dal is soaked in hot water for 30 minutes and cooked separately, which is then combined with the vegetable and rest of the ingredients. No water is added and the vegetable is simmered in its own moisture. Garnished with grated coconut at the end, this dish is healthy, nutritious, quick and easy to prepare.
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.
Bottle Gourd with Chana Dal
(Serves 6)
Ingredients:
500 to 600 grams bottle gourd (total weight after peeling and deseeding, cut into pieces)
1/2 cup chana dal
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
2 large cloves of garlic (finely chopped)
1/2" ginger (grated)
2 sprigs of curry leaves
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 cup fresh grated coconut (optional)
2 tablespoons oil
salt
Method:
Wash and soak chana dal in hot water for 30 minutes. Drain off water and boil the chana dal in 1 1/2 cups fresh water for 20 minutes or till cooked.
Heat oil in a pan and saute onion till soft. Add the garlic, ginger, curry leaves and green chillies, fry for a couple of minutes. Stir in the tomato and when pulpy, mix in the spice powders along with the bottle gourd pieces. Lower the heat and let the vegetable cook in its own moisture. (Note: Do not add any water.)
When vegetable is half cooked, add only the chana dal (discarding the scum and leftover water). Season with salt. Cover and cook till vegetable is done. Garnish with grated coconut.
Serve vegetable with roti or rice.
Note:
(Serves 6)
Ingredients:
500 to 600 grams bottle gourd (total weight after peeling and deseeding, cut into pieces)
1/2 cup chana dal
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
2 large cloves of garlic (finely chopped)
1/2" ginger (grated)
2 sprigs of curry leaves
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 cup fresh grated coconut (optional)
2 tablespoons oil
salt
Method:
Wash and soak chana dal in hot water for 30 minutes. Drain off water and boil the chana dal in 1 1/2 cups fresh water for 20 minutes or till cooked.
Heat oil in a pan and saute onion till soft. Add the garlic, ginger, curry leaves and green chillies, fry for a couple of minutes. Stir in the tomato and when pulpy, mix in the spice powders along with the bottle gourd pieces. Lower the heat and let the vegetable cook in its own moisture. (Note: Do not add any water.)
When vegetable is half cooked, add only the chana dal (discarding the scum and leftover water). Season with salt. Cover and cook till vegetable is done. Garnish with grated coconut.
Serve vegetable with roti or rice.
Note:
- Chana dal can be reduced to 1/4 cup, if desired.
- Substitute bottle gourd for snake gourd (padwal).
See More Bottle Gourd Recipes
