A note about bottle gourd: It is a greenish vegetable (the peel is greenish), usually in the shape of a bottle. It has a white pulp and white seeds embedded in the spongy flesh. It is low in fat and cholesterol and high in dietary fibre. It is rich in iron and has vitamins C and B complex. For more nutritional information, visit www.tips4net/2008/11/health-benefits-of-bottle-gourd-lauki.html
Serving size: Serves 3 people
Can be served with Indian roti or naan.
For the dumplings:
1/2 medium sized bottle gourd grated finely
2 tablespoons on chickpea flour
Salt, garam masala and paprika to taste
Bottle gourd releases some of its own juices while grating. Adding the chickpea flour and the spices to the grated bitter gourd will make the mixture a semi-liquid paste, which can be made into dumplings and shallow fried in a pan with vegetable/ sun flower oil. (Add more chick-pea flour if the mixture seems too wet). The dumplings should be fried till they are golden-brown in colour.
1/2 medium sized bottle gourd should give you about 17-20 dumplings.
For the curry
1/2 red onion, finely chopped
2 medium sized tomatoes pureed
1/2 tsp cinnamon powder
1/2 tsp roasted cumin powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp garam masala
Paprika and Salt to taste
1 tbsp whisked yogurt
Heat 1 tbsp of oil in a pan and fry the onions till they are golden brown. Add the tomatoes and the spices, and cook till the oil seems to be separating from the gravy. Add yogurt and cook for 2 more minutes. Then add 1 and a 1/2 cups of water and bring to boil. Add the dumplings to the gravy, and cook for 4-5 minutes on low heat.
