Friday, March 7, 2008

Bottle Gourd with Chana Daal

This is a dish that you won't find at Indian restaurants easily. In fact I have not seen it at any Indian restaurant on the the East Coast or the West Coast. This is usually made in Indian homes and is delicious and easy on the stomach.

Dudhi/Lauki/ Ghiya/ Calabash/ Bottlegourd with Chana Daal

It is known as dudhi, lauki, ghiya and sorakaya. Bottle gourd is slender and beautiful and is in the shape of a bottle hence the name bottlegourd. It can also look like a globular bottle in shape. Today, we will be cooking the slender shaped gourd.


1 med. bottle gourd (available at Indian grocery store)
1 1/2 cup chana daal (rinsed and soaked for ten minutes)
2 tbsp vegetable or olive oil
1/2 a onion chopped
2 cloves chopped garlic
1 med. tomato chopped
1 1/2 tsp coarse sea salt
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 cup water

Rinse the bottlegourd, peel and cut into cubes.

In a pressure cooker on medium high heat add oil and onions. Saute for a few minutes. Add chana daal, garlic stir for another minute then add tomatoes. Saute for one to two minutes add the chopped gourd, Stir. Add 1 cup of water. Stir and then add another cup of water. Sometimes, a medium gourd can use the entire 2 cups of water and at times 1 cup suffices. If the gourd is smaller in size one cup is more than enough. Close the lid of the pressure cooker. Increase to high heat and cook for one whistle. Reduce heat and simmer for another five minutes. Then turn the stove off. Let the pressure release before you open the lid of the cooker. Serve in a bowl.

Garnish with fresh chopped cilantro.

Serve with plain paratha/ tortillas. I served it with wheat and corn tortillas and a salad of endive frisee and a couple of onion slices on the side.

Serves four

A complete video on how to make this, is coming soon.


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