A month I had a chance to taste this fantastic curry at my friend Hema Mulani's home. It was very different and delicious and I just asked about the recipe of this. I wondered and didn't believe that she made it with lauki / bottle gourd gravy. She used the bottle gourd gravy as a base like dal we use for curries. That was the first time I had and it impressed me a lot to make it. We can make this curry as a soup which has so healthy ingredients with so many vegetables and sprouts. When I made this last week I used only sprouts.
Bottle gourd contains many vitamins and minerals such as calcium, magnesium, phosphours, Vitamin A, C and folate. It is extremely good for weight loss and especially the bottle gourd juice. It is extremely popular for reducing high blood pressure and keeping heart healthy.
As I mentioned earlier we can have this curry as a soup since it made with lauki / bottle gourd gravy. My family loves bottle gourd and they just love it in any form it. I make Bottle Gourd sambar often and now started making this recipe since we are using the full juice in it. I loved it and hope you all too. Make this healthy curry and have it as soup or with rice.
INGREDIENTS:
Moong dal sprouts - 1 cup
Bottle gourd / Lauki - 1
Tomato - 2
Onion - 1 finely chopped
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
To temper:
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
HOW TO MAKE:
Lets see how to make sprout and it takes a day, two or three to get sprouted. Nowadays we can get all the sprouts in stores too so you can buy it in readymade or make it and keep refrigerated. Soak green moong dal over night and drain the water and place moong dal inside the colander with a bowl under so that the excess water can drain away. in the evening and and again drain the water. Follow the same steps for two days and I got little sprouts in the next day evening so I just used it. If you keep for 4 to 5 days you will get long sprouts. The fourth pic is shown the sprout level i got it in the next day evening.
Sprouts are ready. Peel bottle gourd skin and cut into pieces also cut tomatoes. In deep vessel or a kadai add a cup of water and cook both bottle gourd and tomatoes or pressure cook together and allow one whistle. I cooked in the deep pan. Cook well and allow to cool down.
Meanwhile heat oil in a kadai add cumin seeds and chopped onions and fry until it turn into transparent. Add ginger garlic paste. Fry well until the nice aroma comes and then add all the powders. Mix well and add moong dal sprouts.
Mix well and add a cup of water. Let it get cook for 10 to 15 mins and sprouts need not to be cook well. If you want it cook well then pressure cook it too. For this curry I suggest not to over cook and have it in medium cook level. By this time bottle gourd and tomatoes should be cooled down and in a mixie / blender make a fine puree of it.
After 15 mins of cooking add this grounded soup into the sprouts mixture and mix well. Add needed salt and cook for 5 more mins in a medium flame. Add enough water coz the bottle gourd mixture will form a thick gravy. If you want it like a soup add enough water to make it watery or add as you need the consisteny.
Serve hot. Have it as a soup or with rice.
TIPS:
My friend added capsicum too along with bottle gourd and tomato. Try that as well.
Add as many vegetable as you can to get more rich texture.
Bottle gourd gravy will thicken this curry hence add more water as you need the consistency.
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