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gilki/ sponge melon/ sponge gourd
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| lauki / long melon / long gourd |
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| turai/ ridge melon/ gourd |
The above three vegetables have exactly identical recipes except the cooking times.
These veggies are classified under "Saatvik" food in Indian culture which means "pure/ sin-less".
The other category (which i admit, it more popular in our household contains) meat, dairy, onions, garlic, and pretty much anything which is tasty.
But still these "Saatvik" veggies are brilliant and very satiating by themselves!
Ingredients (to serve 4 when it's the only dish being served with chapaati/ rice):
1.5 kgs of either Long Gourd (LG)/ Sponge Gourd (SG)/ Ridge Gourd (RG)
20 ml oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/6 tea spoon of asafoetida powder (like a couple of pinches, that's all)
1 teaspoon of chilli powder
1/2 teaspoon of turmeric powder
salt to taste
Skin the veggies and cut into small pieces, heat oil in a heavy base pot and add mustard seeds followed by cumin seeds after 10 seconds. let them pop for another 15 seconds and add asafoetida. after 5 more seconds, add the diced veggies, cook on high stirring occasionally for 2 mins, reduce heat to low-medium, cover and cook for 5 mins. add the chilli, turmeric and salt, cover back and cook for another 15 mins. Easy and yummy-as :p
1 comment:
I dare not edit Gaurav's recipe but my I suggest some lemon juice and cilantro after turning the heat off.
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