Lauki is a wonderfully delicious vegetable and continues to be one of my favourites. Also known as Bottle Gourd, this vegetable is 96% water but full of health benefits with healing properties. I have made many variations of it ranging from Kashmir down to the south.
This is pretty common in indian household and is rich in plant based protein and nutrients
I bottle gourd or Lauki ( peeled and sliced in chunks)
I cup Chana Dal
fresh herbs – curry leaves, mint and cilantro
lemon or lime
2 whole red dried chillis, 1 tsp cumin seeds, 1 tsp tumeric, 1 tsp coriander powder, 1 tsp cumin seeds, pinch of asafoetida(hing), 1/2 tsp red chilli powder, 1 cup of chopped tomatoes.
Soak chana dal in water for a couple of hours . Drain. Boil chana dal and lauki with salt, turmeric powder and one cup of water till done ( I used a pressure cooked for about 5-7 minutes). Heat oil in a pan. Add cumin seeds, red chillies and asafoetida and cook for a minute. Add red chilli powder, coriander power. Add tomatoes and cook till they soften and there is a sauce like consistency. Add the cooked chana dal and lauki and stir. Add fresh chopped mint, cilantro and juice of 1 lime. You can also top it with some curry leaves if you have them
Cooking with and for friends is always a delight. In this array of vegetables I was experimenting with Rajma and Black Chana and then with Jackfruit. Sadly that I could not quite get the taste for the jackfruit. The assembled thali was delicious and thoroughly enjoyed.
The black chickpea by the way is high in protein and has a low glycemic index. Sprouting them for snacks is also a great option.
Rajma with kala chana
Nadru in yoghurt sauce
Jack fruit cooked in curry leaves
I will leave you with the Rajma recipe as you can find the others on my previous blogposts.
Soak 2 cups of red kidney beans and 3/4 cup of Black chana overnight.
Pressure cook both along with whole red chili and ginger slices for about 10 mins.
Coarse grind one medium red onion and one small shallot.
Fry the onions in 2 tablespoon of oil until the mixture turns darker color
Add 2 tbsp garlic ginger paste, 1 tsp red chilis, 1 tsp tumeric, 1 tbsp coriander powder, 1 tsp cumin powder and salt to taste.
Fry the spice for a minute and add 1 cup of crushed peeled tomatoes. I uses Organic canned tomatoes but the choice is your, you can flash boil wholes tomatoes, peel and crush.
Add the beans along with the liquid and cook for about 30 minutes. In the last 10 mins add 1 tsp each of dry ginger powder (soonth) and 1 tsp of dry fennel powder (saunf). Top with cilantro and lime juice.