Bottle Gourd or lauki/doodhi is a fibre rich vegetable and is superb for weight loss. More often than not, we peel our fruits and vegetables thus throwing away many nutrients. If you don't have access to organic vegetables, you can clean the peels thoroughly and put them in a solution of drinking water with 1 teaspoon of apple cider vinegar or regular vinegar for minimum 15 minutes.
SERVES 1 CUP
INGREDIENTS
1 cup gourd peel
¼ cup fresh grated coconut
1 tbsp tamarind paste
1 tsp sesame seeds
½ tsp cumin seeds
A pinch of asafoetida or hing
1 green chilli
Salt to taste
METHOD
Take a pan and heat it well. Add the seeds and let them cook until they turn golden.
Add the asafoetida and then the drained peels. Cook for 3-4 min. Then add the green chilli, coconut and tamarind.
Keep adding a splash of water so that the ingredients don't stick to the pan, since we haven't added any oil. Add salt, this will speed up the cooking process.
Once the peels are tender, cool this mixture completely. Add to the grinder with enough water to achieve chutney consistency.
Prepare the tempering. In a hot pan, add 1/4 tsp each of mustard seeds and urad dal and 4-5 curry leaves. Heat until the seeds splutter and the curry leaves crisp up. Pour this tempering on the chutney.
You can serve this chutney as an accompaniment to roti, rice, chilla or panki, the way I have served here.
Comments