Saturday, November 29, 2008

Ghiya Ki Sabji (Bottle Gourd Curry)

This simple dish tastes great with hot Parathas (pan-fried Indian flatbread). Team it with a dish like Rajma and you've got a terrific vegetarian meal.

  • 1 pound ghiya (bottle gourd) - scraped and chopped in cubes
  • 1 tsp cumin seeds
  • Pinch of asafetida
  • 2 dry whole red chilies
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 2-3 green chilies finely chopped
  • 1 tbsp chopped coriander leaves
  • 2 tbsp oil

  • Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
  • When the seeds begin to splutter, add the garlic and ginger. Stir-fry till brown.
  • Add ghiya and stir fry for a minute. Add coriander powder, salt, chili powder, turmeric, and the garam masala. Stir to mix well.
  • Add the green chilies and cook covered till ghiya is cooked.
  • Serve hot garnished with coriander leaves.

Do You Know?
Ghiya has some amounts of Vitamins C and B complex and also a few proteins.

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