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Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss.

As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water.

This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal.

Watch the video of this recipe – https://youtu.be/9W_Hb6cefdY

INGREDIENTS:

  1. 4 Cup Diced Lauki / Bottle Gourd
  2. 1 Tomato
  3. 1 Green Chilli
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Turmeric
  6. Salt as per taste
  7. Black Pepper as per taste
  8. 1/2 Cup Fresh Coriander
  9. 1 Tablespoon Oil / ghee preferably
  10. 1/2 Lemon Juice (Optional)

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • In a wok, heat oil and crackle jeera or cumin seeds
  • Add in Turmeric and diced Lauki or Bottle Gourd.  Mix well
  • Cover and cook till lauki gets soft.
  • Add in tomatoes, salt and black pepper.  Mix in well
  • Cover and cook until lauki and tomatoes release water.
  • Add water if more curry is required.
  • Add in fresh coriander and green chilli and let it cook for few more minutes
  • Serve hot with rice or chapati.
Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well.
Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince.
Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable.
Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stuffed bitter gourd / bharwan dhaagewale karele, thus it is getting quite rare to see in households.
Bharwan Dhaagewale Karele can be considered as one of the lost recipes from our kitchens.

 

INGREDIENTS:
  1. 250 gms Karela/Bitter Gourd
  2. 3 Potatoes
  3. 1 Onion Chopped
  4. 1/2 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Coriander Seeds
  6. 1/2 Teaspoon Turmeric powder
  7. 1/2 Teaspoon Jeera Powder / Cumin Powder
  8. 1/2 Teaspoon Red Chilly Powder
  9. 1/2 Teaspoon Amchoor Powder/Dry Mango Powder
  10. A pinch of Asafoetida / Hing
  11. Salt to Taste
  12. Oil to Fry
  13. Tread to tie
  14. Chaat Masala to Sprinkle
  15. Fresh Coriander Leaves for garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:

  • Wash the bitter gourd with hot water and peel it
  • Do not throw the peel – Chop it and keep aside
  • Keep the peel also in salted water and drain after one hour
  • Make a slit and take out all seeds from inside
  • Sprinkle salt and turmeric on peeled bitter gourd and mix well
  • Keep it for one hour to remove the bitterness
  • After one hour wash it thoroughly, to remove excess salt
  • Boil the potatoes, peel and mash it
  • In a wok, heat up little oil and crackle jeera and coriander seeds
  • Add Chopped onions, bitter gourd peel chopped and saute till brown
  • Add Turmeric and mashed potatoes, mix well
  • Sprinkle red chilly powder, jeera powder, salt and amchoor powder, mix well
  • You can add chopped green chillies too at this stage
  • Take the bitter gourd and fill the potato mix generously
  • Tie the bitter gourd with a tread so that it doesn’t open while frying
  • Similarly tie all the bitter gourds
  • Fry each in oil till brown or till it is soft
  • Keep all the fried bitter gourd in a serving dish
  • If any potato mix is left then keep that too in the center
  • Sprinkle some chaat masala and fresh coriander leaves as garnish
  • Serve hot with puris, parathas or naans!!
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 235.7 Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 1.6g 8%
Trans Fat 0.2g
Cholesterol 0.0mg 0%
Sodium 161.1mg 7%
Total Carbohydrate 31.9g 11%
Dietary Fiber 6.6g 26%
Sugars 3.2g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.

Watch Video of this recipe – https://youtu.be/kW7IRuibBR0

INGREDIENTS:
1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) Salt to taste
5) 1/2 Teaspoon Red Chilli Powder
6) 2 Tablespoon Oil
7) 1/4 Cup Peas
8) Coriander to garnish

PREPARATION TIME: 20 mins

HOW TO PREPARE:

  • Roast baigan by placing it directly on the gas burner on a medium flame
  • Keep turning till skin of baigan is charred and inner flesh looks soft
  • When it is cooked it will cave in and juices flow out, keep aside to cool
  • When cooled remove the skin and mash the baigan in a bowl
  • In a wok add oil and onions, when onions turn pink then add tomatoes
  • When Tomatoes go soft add salt and red chilli powder
  • Cook till onions and tomatoes go soft and release oil
  • Add Peas and 1/2 cup water and cook till peas are soft
  • Add Baigan, Mix well and cook for few minutes
  • Take out in a bowl and garnish with coriander leaves
  • Serve hot with chapatis or paranthas