Bottle gourd Sabzi

Other names - Surakkai curry / Surakkai Sabzi / Lauki curry / Lauki Sabzi

Prep Time: 15 min
Cooking Time: 15 min
Serves: 3 to 4

Ingredients

1. Bottle gourd - 1 medium sized
2. Roasted gram powder - 3/4 to 1 cup
3. Turmeric powder - 1/4 tsp
4. Green chillies (finely chopped) - 2
5. Red chilly powder - 1/2 tsp
6. Garam masala powder (optional) - 1/2 tsp
7. Lemon juice - juice of one full lemon

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1 tsp
4. Curry leaves - few

Method

1. Wash, peel & dice bottle gourd.
2. Pressure cook along with green chillies, salt without adding water for two whistles.
3. Heat oil in a wok, add mustard seeds & let it splutter.
4. Add cumin seeds, curry leaves; saute for a min or two.
5. Add the pressure cooked bottle gourd, red chilly powder, roasted gram powder, garam masala powder; cook for 3 to 5 min in medium flame.
6. Switch off gas, add lemon juice & combine.
7. Serve hot with chapthis, rotis, phulkas, parathas, idlies & dosas.

Olan

Prep Time: 15 min
Cooking Time: 15 min
Serves: 3

Ingredients

1. Red / Black eyed Cow peas (soaked overnight) - 1/4 cup
2. Ash gourd (diced / cubed) - 2 cups
3. Green chillies - 3
4. Thick coconut milk - 1 cup
5. Coconut oil - 2 tsp
6. Water - 1.5 cups
7. Salt - to taste

For Seasoning

1. Vegetable Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida powder - 1/2 tsp
4. Curry leaves - few

Method

1. Drain & wash cow peas; pressure cook with 3/4 cup water and a dash of salt for 5 to 6 whistles.
2. Heat a cup of water in a kadai, add the diced ash gourd pieces, green chillies, salt; close with lid & cook for 5 min until soft.
3. Add thick coconut milk, half cup water to the cooked ash gourd; stir well; close with lid & cook for another 3 min until fairly thick.
4. Adjust salt according to taste; switch off gas.
5. Add two tsp of coconut oil; combine & close with lid.
6. Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
7. Add asafoetida powder & curry leaves; saute for few sec, switch off gas.
8. Add the seasoning to the curry and stir well gently.
9. Close with lid, set aside for all the flavors to blend well.

NOTE

• Can also add a tbsp of finely chopped pearl onions in the place of asafoetida powder.
• Mix 2 tsp of raw rice flour, 1/4 cup water without any lumps; add to the recipe & boil for few min to obtain a thick gravy.

Palak Keerai Kootu

Other names - Spinach Dhal / Spinach greens Dhal / Palak Dhal / Palak Kootu / Spinach Kootu

Prep Time: 15 min (except washing time)
Cooking Time: 10 min
Serves: 3 to 4

Ingredients

1. Fresh Palak (finely chopped) - 2 bunches
2. Split yellow moong dhal (dry roasted) - 1/4 cup
3. Onion (finely chopped) - 2 medium sized
4. Tomatoes (finely chopped) - 3 small sized
5. Coconut oil - 2 tsp

Grind to a fine paste

1. Fresh grated coconut - 1/2 cup
2. Cumin powder - 1 tsp
3. Green chillies - 2 to 3

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Garlic pods (crushed) - 12 to 15
5. Cumin powder / seeds - 2 tsp

Method

1. Separate palak leaves from the stalk; soak leaves in water; set aside for about 15 min.
2. Rinse leaves in water for 3 to 4 times in order to discard impurities; chop finely; set aside.
3. Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
4. Pressure cook dhal adding turmeric powder; give a standing time to pressure cooker; open lid & mash the hot cooked dhal with the help of a ladle; set aside.
5. Grind the above mentioned ingredients to a smooth paste adding little water.
6. Heat vegetable oil in a wok, add mustard seeds & let it splutter.
7. Add split urad dhal, garlic pods, cumin powder and saute for a min or two.
8. Add finely chopped onion & saute for 2 min.
9. Add finely chopped tomatoes & saute for another 2 min.
10. Add finely chopped palak; saute for a min; close with lid & cook for 3 to 5 min.
11. Add mashed dhal, ground paste; close with lid; allow to boil for 3 min; switch off gas.
12. Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
13. Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.

Pudalangai Kootu

Other names: Snake gourd Kootu / Snake gourd Dhal / Pudalangai Dhal

Prep Time: 15 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Snake gourds - 500 gms
2. Split yellow moong dhal (dry roasted) - 1/4 cup
3. Turmeric powder - 1/4 tsp
4. Coconut oil - 2 tsp
5. Salt - to taste

Grind to a fine paste

1. Fresh grated coconut - 1/2 cup
2. Pearl onions - 3 small sized
3. Cumin seeds - 1.5 tsp
4. Green chillies - 1 to 2

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Curry leaves - few
5. Broken dry red chillies - 1 to 2

Method

1. Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
2. Pressure cook dhal adding turmeric powder; give a standing time to pressure cooker; open lid & mash the hot cooked dhal with the help of a ladle; set aside.
3. Wash snake gourds well in water; discard the inner white portion; chop the rest in to thin round slices.
4. Transfer contents to a stainless steel colander & pressure cook for just two whistles.
5. Meanwhile grind all the above mentioned ingredients to a fine paste adding little water.
6. Add cooked snake gourd slices, mashed dhal, ground paste, salt in a kadai; allow to boil for 3 min & switch off gas.
7. Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
8. Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
9. Add split urad dhal, broken chillies; saute for few sec & switch off gas.
10. Add curry leaves; saute for few sec; add in the seasoning to the kootu & mix well.
11. Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.