According to my mom, Sorekayi/Lauki/Bottle gourd is some wonder vegetable. She says, and she heard somewhere(Baba Ramdev, I think), that no part of this vegetable should be thrown out. So I use it often... though only in south Indian curries and sambars, which only goes well with rice and not necessarily chapathis.
This recipe is more North Indian(like a sabzi) and could be eaten with Chapathis as well. It is very simple tasting, as well as easy to cook. Requires less oil, and tastes great.
Enjoy this healthy sabzi with chapathi/rice.
Cumin - 1/2 tsp
Peppercorns 3-4 (original recipe asks for 8-10)
Bay leaf 1
Onion - 1 small
Tomatoes - 2
Garlic 3-4 cloves
Ginger a small piece
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Channa - soaked overnight
Bottle gourd - 1 medium
Green chillies - 2(optional for garnishing)
Chop bottle gourd into big chunks.
In a pressure cooker/pan add oil. Add peppercorns, cumin, bay leaf. Add ginger, garlic, onion. Once they become translucent, add tomatoes and saute them till they become soft. Add the cumin-coriander powder, red chili powder and turmeric. Add soaked and drained channa. Add water(as little and only as much as necessary). Cook 2 -3 whistles. Let it cool. Open the lid and add bottle gourd. Close the lid and cook for one more whistle. After the cooker is cooled, open the lid and boil for few minutes. Add lemon juice and garnish it with coriander leaves and green chillies.
Enjoy with some hot rice and chapathis.
- I was not too fond of peppercorn-bay leaf taste in the curry. I would add green chilli instead and skip these.
- Supposedly bottle gourd should not be consumed if bitter... I am not so sure of this.
Recipe Source - http://foodsandflavorsbyshilpi.com/lauki-chana-curry-recipe/