For more than a decade, we have been growing Sicilian zucchini in our garden. Also, known as cucuzza squash meaning "super long squash" that grows on a running vine supported by trellises. The fruit has a pale green smooth skin and white flesh. Similar in taste and texture to bottle gourd, but differs in appearance. Sicilian zucchinis are thin, long and slender, growing up to 4 feet tall or more. The vegetable enhanced with a green spice paste and black grams for a contrasting bite. Finally, the flavour elevated with a sprinkling of fresh grated coconut. Served as a side dish, absolutely delicious and enjoyed with rice or rotis.
When selecting bottle gourd, choose one that is firm with a smooth light green coloured skin without any blemishes. A squash but often referred to as white pumpkin, long white gourd, dudhi, lauki, calabash, opo squash or fuzzy squash. An excellent vegetable used in the preparation of savoury and sweet dishes. Often, recommended by doctors to patients suffering from an inflamed liver or jaundice for balancing liver function and processing food efficiently. 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.
When selecting bottle gourd, choose one that is firm with a smooth light green coloured skin without any blemishes. A squash but often referred to as white pumpkin, long white gourd, dudhi, lauki, calabash, opo squash or fuzzy squash. An excellent vegetable used in the preparation of savoury and sweet dishes. Often, recommended by doctors to patients suffering from an inflamed liver or jaundice for balancing liver function and processing food efficiently. 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.
Savoury Bottle Gourd (Green Masala)
(Serves 6)
Ingredients:
1 kg bottle gourd or sicilian zucchini
1 cup dried black grams
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
1 tablespoon tamarind paste
1/2 cup fresh grated coconut
1 sprig curry leaves
1 tablespoon sugarcane jaggery
2 tablespoons oil
salt
Grind to a paste (with very little water)
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1-inch ginger
12 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
Method:
Soak grams overnight in cold water or for 6 hours in hot water changing the water every hour. Pressure cook with water and salt until done. Drain out the water and set grams aside.
Note:
Peel the vegetable, scoop out the seeds and then dice into 1-inch pieces. Wash in a colander, drain well and set aside.
In a pan, heat oil and saute the onion until soft along with curry leaves. Add the tomato and once soft, fry the spice paste well. Rinse the blender with very little water and add to the pan. Stir in the vegetable, cooked grams, green chillies, tamarind paste and salt. Cover and cook on medium heat.
When mixture is almost dry and vegetable pieces are tender, incorporate the jaggery and taste for seasoning. If needed, sprinkle some salt.
Garnish with fresh grated coconut and serve hot.
Note:
(Serves 6)
Ingredients:
1 kg bottle gourd or sicilian zucchini
1 cup dried black grams
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
1 tablespoon tamarind paste
1/2 cup fresh grated coconut
1 sprig curry leaves
1 tablespoon sugarcane jaggery
2 tablespoons oil
salt
Grind to a paste (with very little water)
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1-inch ginger
12 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
Method:
Soak grams overnight in cold water or for 6 hours in hot water changing the water every hour. Pressure cook with water and salt until done. Drain out the water and set grams aside.
Note:
- I soaked in hot water for few hours and pressure cooked for 15 whistles.
Peel the vegetable, scoop out the seeds and then dice into 1-inch pieces. Wash in a colander, drain well and set aside.
In a pan, heat oil and saute the onion until soft along with curry leaves. Add the tomato and once soft, fry the spice paste well. Rinse the blender with very little water and add to the pan. Stir in the vegetable, cooked grams, green chillies, tamarind paste and salt. Cover and cook on medium heat.
When mixture is almost dry and vegetable pieces are tender, incorporate the jaggery and taste for seasoning. If needed, sprinkle some salt.
Garnish with fresh grated coconut and serve hot.
Note:
- Half of the Sicilian zucchini from our garden (picture above) was used in this dish.
- For gravy, substitute grated coconut with 2 cups of coconut milk or grind 1 cup coconut with rest of the ingredients and add extra water.
