Preparing Time: 5 Minutes
Cooking Time : 15 minutes
Cuisine : South Indian (Andhra)
Bottle gourd is a veggie which contain a lot of vitamins and minerals with very less calories just 14 calories per 100 g , a must have in your daily intake if dieting .
This is even very healthy for pregnant woman as fresh gourds contain small quantities of folates, contain about 6 µg/100 g (Provide just 1.5% of RDA). Folate helps reduce the incidence of neural tube defects in the newborns when taken by anticipant mothers during early months of their pregnancy.
You can make dal , curries, sambhar with this vegetable.
Today I want to share a simple & unique flavor of Bottle gourd . This goes well as a chutney to dosa, idli, or with rice .
Ingredients:
Bottle Gourd 1
Peanuts few or 3 table spoons
Mustard seeds 1 teaspoon (divided)
Black gram 1 table spoon (divided)
Green chilies 5 to 6 (or according to taste )
Tamarind pulp 1 teaspoon
Curry leaves few
Turmeric a pinch
Oil 1 table spoon
Salt for taste
Procedure:
Step 1: Chop bottle gourd along with its skin into medium sized pieces . Heat a pan add 1/2 teaspoon of oil , and add in the pieces.
Toss in some salt , mix well and let cook until the pieces turn transparent , now add in tamarind pulp ,turmeric and cook for 3 to 4 minutes.
Step 2: In another pan add 1/2 table spoon oil , when hot and not smoking, add in half of mustard seeds, ground nuts , half of black gram ,along with green chilies and fry until golden brown.
Step 3: Now in a blending jar add the tempering , and bottle gourd pieces and blend it into a smooth paste.
Step 4: Heat a pan add the remaining oil and temper with curry leaves, mustard seeds, and black gram .
Step 5: Dish out the pickle/chutney top it with the tempering. Serve with rice, or idli, dosa
Notes:
Cooking Time : 15 minutes
Cuisine : South Indian (Andhra)
Bottle gourd is a veggie which contain a lot of vitamins and minerals with very less calories just 14 calories per 100 g , a must have in your daily intake if dieting .
This is even very healthy for pregnant woman as fresh gourds contain small quantities of folates, contain about 6 µg/100 g (Provide just 1.5% of RDA). Folate helps reduce the incidence of neural tube defects in the newborns when taken by anticipant mothers during early months of their pregnancy.
You can make dal , curries, sambhar with this vegetable.
Today I want to share a simple & unique flavor of Bottle gourd . This goes well as a chutney to dosa, idli, or with rice .
Ingredients:
Bottle Gourd 1
Peanuts few or 3 table spoons
Mustard seeds 1 teaspoon (divided)
Black gram 1 table spoon (divided)
Green chilies 5 to 6 (or according to taste )
Tamarind pulp 1 teaspoon
Curry leaves few
Turmeric a pinch
Oil 1 table spoon
Salt for taste
Procedure:
Step 1: Chop bottle gourd along with its skin into medium sized pieces . Heat a pan add 1/2 teaspoon of oil , and add in the pieces.
Toss in some salt , mix well and let cook until the pieces turn transparent , now add in tamarind pulp ,turmeric and cook for 3 to 4 minutes.
Step 4: Heat a pan add the remaining oil and temper with curry leaves, mustard seeds, and black gram .
Step 5: Dish out the pickle/chutney top it with the tempering. Serve with rice, or idli, dosa
Notes:
- You can add fresh coconut (not dry coconut ) while blending the pickle
- You can add dry roasted sesame seeds even with addition to groundnuts
- Green chilies should be separated along with tempering after fried , do not cook them along with bottle gourd pieces
- You can add tomato instead of tamarind pulp along with bottle gourd pieces
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