Saturday, April 30, 2011

Guar Ki Phalli (Cluster Beans)

Guar Ki Phalli or Cluster Beans are an integral part of Rajasthani cooking. Young, fresh cluster beans need to be topped and tailed. Sometimes they need stringing also. Unlike the regular green beans, cluster beans have a slightly bitter taste. To tone down the bitterness, they are always blanched before use.

In this recipe I have made Guar Ki Phalli with roasted besan (gram flour)

In US, Cluster Beans (Guar Ki Phalli) are available in Indian grocery shops, both fresh and frozen.


  • 2 cups of cut Guar Ki Phalli (Cluster Beans)
  • 1 small onion chopped finely
  • 3-4 cloves of garlic chopped
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp amchoor powder
  • 4 tbsp besan (gram flour)
  • Pinch of asafetida
  • 1 dry red chili broken into pieces
  • 1 tsp cumin seeds
  • 3 tbsp cooking oil


  • Wash, destring and trim ends of Guar Ki Phalli.

  • Cut the Guars either by using a sharp knife or with your hands to pieces of one cm long. I remember my mother always preferred plucking the Guar Ki Phalli with hands.

  • Boil about 6-8 cups of water (enough water to dip the beans in it) in a pan. When water is boiled add Guar pieces in it. Add 1 tsp of salt and let it boil for about 1 minute until the beans are just tender or al dente. Usually one or two minutes are sufficient. Overcooked beans become flabby and flavorless, so do not overcook them.
  • Drain and allow them to cool. Squeeze out the water from the boiled beans when cold, by pressing between both the palms. Keep aside for later use.
  • While beans are cooking, in a small kadhai or wok roast the besan (without adding oil) until light brown. Keep aside for later use.
  • Heat the oil in a pan and add asafetida, and cumin seeds. When the seeds begin to splutter, add chopped onion and the garlic. Stir-fry till brown; now add the broken dry red chili pieces and fry till they are little darker.
  • Add blanched cluster beans and stir-fry. Add salt, chili powder, turmeric powder, amchoor powder and the garam masala. Stir to mix well. Add the roasted besan and stir-fry till all are blended.
  • Serve with Dal and Roti.


Although young, fresh Guar Ki Phalli need to be only topped and tailed but some have hard fibrous strings which are preferably removed (destring) before chopping them.

The method to remove these strings is to simply tear the tip of the Guar with hand and then pull downward; if a thick thread comes away, the bean need stringing. So do the same on the other side also.

Do You Know?

The seeds of Guar beans have a large endosperm that contains galactomannan gum, a substance which forms a gel in water. This is commonly known as guar gum and is used in dairy products like ice cream and as a stabilizer in cheese and cold-meat processing.

Thursday, April 28, 2011

Dal Shorba (Red Lentil Soup)

Dal shorba is a delicious and nutritious Red Lentil Soup. Adding fresh coriander leaves, lemon juice and asafetida seasoning in the end enhances the flavor of this mild legume.


  • 1 cup Dhuli Masoor Dal (Red Lentil)
  • 1 bay leaf
  • 1 small onion sliced
  • 2 tomatoes chopped
  • 4 cloves garlic crushed
  • 2 green chilies chopped
  • ¼ tsp red chili powder (optional)
  • 1 tbsp ghee
  • Black pepper powder
  • 2 tbsp coriander leaves chopped
  • Salt to taste
  • Lemon juice
  • ½ tsp of cumin seeds
  • pinch of asafetida for seasoning
  • 3 tbsp butter
  • Fried onion and butter to garnish


  • Heat one tbsp of ghee in a pressure cooker on medium heat and sauté garlic cloves, bay leaf, and chopped onions till turn pink. Add chopped tomato, chopped green chilies, salt and red chili powder and fry for 2-3 minutes.
  • Discard bay leaf and add washed Masoor Dal along with 4 cups of water. Pressure cook for 5-6 minutes.
  • When cold, blend it in a blender and then pass through a sieve. Add more water according to the required consistency and simmer for 4-5 minutes. Add black pepper powder and chopped coriander leaves. Adjust salt as per the taste.
  • Heat 1 tbsp butter in a small pan, add cumin seeds. When they stop spluttering, add asafetida and pour the seasoning over the simmering soup.
  • Drizzle lemon juice. Garnish with some more butter, fried onion and few cilantro leaves and serve hot.

Tuesday, April 26, 2011

Arvi Butter Masala (Colocasia Butter Masala)

Another easy but tasty recipe of Arvi Butter Masala the whole family will enjoy.


  • 1 pound Arbi or Colocasia
  • 1 tsp Ajwain
  • 1 cup chopped Tomato
  • 2 chopped Green Chilies
  • 1” Ginger piece
  • 4-5 Garlic pods
  • 1 tsp Red Chili powder
  • 2 tbsp Besan
  • 2 Cloves
  • 2 green Cardamoms
  • 1 tbsp Kasuri Methi
  • Salt to taste
  • 3 tbsp Cooking Oil
  • 1 tbsp Butter
  • Chopped Cilantro leaves to garnish


  • Peel, wash and slice the Arvi.
  • Heat oil in a Kadhai or Deep frying pan; fry Arvi pieces until golden brown; drain and keep aside for later use.
  • Prepare gravy: for this put tomatoes, ginger, garlic, green chili, red chili powder, cloves, green cardamoms and besan in a pan; add one cup of water. Boil and cook covered on low heat till it is reduced to a saucy consistency.
  • Remove the sauce from fire and blend in a mixer. Strain in a clean pan; keep aside for later use.
  • Now keep on fire the same pan, in which Arvi were fried. Add ajwain when oil is hot.
  • Add prepared tomato sauce, fried Arvi pieces, kasuri methi, butter and salt; simmer on low flame until the Arvi is coated with the gravy.
  • Sprinkle lemon juice and garam masala.
  • Garnish with chopped coriander and serve hot with Paratha or Roti.

Do You Know?

Calcium oxalate (oxalate of lime) is a chemical compound that forms needle-shaped crystals, known in plants as raphides.

Calcium oxalate is a poisonous substance that can produce sores and numbing on ingestion and could even be fatal.

It is also found in rhubarb (in large quantities in the leaves) and in species of Araceae, Taro, Kiwi fruit, tea leaves, spinach etc. in varying amounts.

Kidney stone sufferers should not eat plants high in oxalates.

Sunday, April 24, 2011

Hare Chane Ka Pulao (Green Chickpea Pulao)

Fresh Green Chickpea (Hara Chana) is high in flavor but seasonal. You can use dry Hara Chana instead if you are ready to compromise with the flavor and taste.

Dry Hara Chana (Green Chickpea) is available in Grocery Stores. Just soak them in water overnight and boil them to use in Curry or Pulao form.


  • 1 cup of Rice
  • ½ cup Fresh Green Chickpea (Hara Chana)
  • ½ tsp Cumin seeds (Jeera)
  • ¼ tsp Asafetida (optional)
  • ½” piece of Cinnamon stick
  • 2 Cloves
  • 2 green Cardamoms
  • 1 Bay leaf
  • 1 small Onion finely chopped
  • 1 tbsp Ginger finely chopped
  • 1 tbsp Lemon juice
  • 3 tbsp Ghee or Butter
  • Salt to taste
  • 1 tbsp chopped Cilantro leaves


  • Soak rice for 4-5 hrs.
  • Heat ghee in a thick bottom pan or pressure cooker. Add bay leaf, cinnamon stick, cloves, cardamoms and cumin seeds. Fry for few seconds.
  • Add chopped onions, chopped ginger and fry till soft.
  • Stir in fresh green chickpeas and fry till half tender.
  • Add asafetida and then soaked rice. Stir fry for another couple of minutes.
  • Finally add four cups of water when cooking in the pan. Rice needs less water when cooked in pressure cooker. The amount of water depends upon the variety of rice. Usually it is just double the amount of rice. Add salt and lime juice, mix well. Cook till the rice is done.
  • Garnish with nuts and chopped coriander.
  • Serve with Raita, Chutney or Pickle.

Pods of Green Chickpeas

Fresh Green Chickpeas

Do You Know?

Although there are many variations on the Pulao theme, but rice is always the main component.

A pulao may simply be rice fried in ghee with whole spices and cooked in stock or incorporated with vegetables / chicken / seafood / lamb / lentils.

When spiced rice and savory meats or vegetables are combined in layers and finished by steaming or baking, Pulao tastes like Biryani.

Thursday, April 21, 2011

Aloo Ki Peethewali Sabji

This family recipe for Peethewali Sabji of Baby Potatoes is a quick, easy, healthy and delicious side dish that complements most any meal.

Rice paste is added to spiced baby potatoes while cooking to give it a crispy texture.

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. Due to this, you will find that baby potatoes have a sweeter flavor.


  • 1 pound small baby potatoes
  • ¼ cup rice
  • 1 green chili
  • 1 tsp cumin seeds
  • ¼ tsp asafetida
  • 1tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tbsp amchoor powder
  • ½ tsp garam masala powder
  • salt to taste
  • 1 tbsp chopped cilantro to garnish
  • 4 tbsp cooking oil


  • Soak rice for 15 minutes and grind with green chili and little salt into a fine paste. Keep aside to be used later in the recipe.
  • Wash and scrub well the potatoes. Cut each potato into two pieces without removing skin.
  • Heat the oil in a heavy-based pan; add the cumin seeds and asafetida and then the ginger garlic paste. Cook till the paste turns to light brown.
  • Add the potatoes and sauté over high heat till they change color from translucent to slightly opaque.
  • Lower the heat, add the coriander powder, red chili powder, turmeric powder, salt and amchoor and mix well. Add 2-3 tbsp water.
  • Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through. Sprinkle more water if required. Cook till the potatoes look fried and the oil separates.
  • Add the rice paste to the potatoes and cook for 5-6 minutes stirring frequently.
  • Garnish with chopped cilantro and serve with hot Paratha or Roti.

Do You Know?

Baby potatoes are less in calories and naturally fat free. When used with skin on, they are a good source of fiber. Fiber is essential to maintain body weight and is good for digestion. It also helps reduce existing cholesterol levels. They are a moderate source of vitamins, namely folate, Vitamin C, B1 and B6.

Monday, April 18, 2011

Stuffed Chhappan Kaddu (Summer Squash)

Chhappan Kaddu (Summer Squash) looks like Tinda in appearance and is well known in North India especially in Punjab. These are available during the summer months only.

In this recipe Chhappan Kaddu is stuffed with potato filling but it can be anything like Paneer (cottage cheese), Keema (minced meat) etc.

Make it as a main dish and enjoy with hot Paratha or Poori.


  • 8-10 Chhappan Kaddu (Summer Squash)
  • Finely chopped cilantro leaves to garnish

For Stuffing:

  • 1 cup boiled mashed potato
  • ½ cup green peas
  • 1 Onion finely chopped
  • 1 tsp ginger grated
  • 1 green chili chopped finely
  • 1 tbsp cooking oil
  • 1 tbsp chopped green cilantro leaves
  • ½ tsp garam masala
  • ½ tsp amchoor powder
  • Salt to taste

For Gravy:

  • 1 cup sliced onion
  • 1 tbsp ginger garlic paste
  • 2 tomatoes chopped
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala to taste
  • 1/2 tsp turmeric powder
  • 3 tbsp cooking oil


Preparing Summer Squash for stuffing:

  • Wash and slightly peel or scrub the Summer Squash from outside.

  • Cut the top of the squash like a cap and keep it aside for later use.

  • Gently scoop out the central part i.e. seeds and other tender parts. Chop the central part and keep aside to be used later for gravy.

Preparing stuffing for Summer Squash:

  • Heat 1 tbsp oil in a pan and fry onion, green chili and ginger until golden brown. Add green peas and cook for 2-3 minutes. Now add potato and all other ingredients; mix and fry for few minutes till all become soft and cooked. Remove from fire and add chopped cilantro. The stuffing is ready.

Stuffing and Cooking of Summer Squash:
  • Fill the Summer Squash with ‘aloo matar’ stuffing

  • and cover with tops.

  • Heat 3 tbsp oil in a wide pan over medium flame. Add onion and fry until golden brown. Add chopped central parts of chhappan kaddu, and all other ingredients for gravy.

  • Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark and the oil begins to separate from the masala.
  • Now add ½ cup of the water and bring to a boil.

  • Slowly add stuffed summer squash. Cover the pan, lower heat, and simmer gently for 5-6 minutes or until chhappan kaddu are just tender. Do not overcook.

  • Garnish with chopped cilantro.
  • Serve with hot paratha.

Do You Know?

Slow cooking is the method of cooking food slowly at low temperature. Food will be more moist and flavorful because the slow cooking process allows the moisture to be locked in so it does not evaporate. It simply collects inside the compartment where it is absorbed by the food being cooked. The meats will be more juicy and tender cooked by this method.

Saturday, April 16, 2011

Aloo Palak (Spinach with Potatoes)

This simple dish tastes great with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).


  • 4 cups chopped spinach leaves
  • 1 large potato peeled and diced
  • 1 small onion chopped
  • 1 small tomato chopped
  • 1 green chili chopped
  • 1tsp ginger garlic paste
  • 1 tsp red chili powder (lal mirch)
  • ½ tsp turmeric powder (haldi)
  • salt to taste
  • ½ tsp cumin seeds (jeera)
  • 1 pinch asafetida (hing)
  • 1 tsp lemon juice
  • 1 tsp butter
  • 3 tbsp cooking oil/ghee


  • Heat oil in a pan and fry potatoes till light brown. Drain the potatoes, keep aside.
  • In the same hot oil add the cumin seeds. When cumin seeds stop spluttering, add the onions and fry till light brown.
  • Add ginger garlic paste and the tomato and further fry for two minutes.
  • Add red chili powder, turmeric powder and salt and fry till oil separates.
  • Add spinach and fried potatoes. Cook on medium flame till potatoes are tender. Add lemon juice.
  • Just before serving heat butter in a small saucepan and add the asafetida. Pour over the vegetable and mix gently.
  • Serve hot as a side dish with Poori or Roti or Paratha.

Do You Know?

Spinach is low in calories, but high in oxalates. Therefore it shouldn't be eaten more than twice a week.

Thursday, April 14, 2011

Aloo Bhari Hari Mirch (Potato Stuffed Indian Green Chilies)

Long Green Chilies are stuffed with potato mix and then stir fried.

Serve it as a side dish with Dal and Roti.


  • 10 large green mirch (chili peppers)
  • 2 large potatoes
  • 2 tbsp besan
  • 1 small onion finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tsp amchoor powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • Salt to taste
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 3 tbsp cooking oil


  • Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili and pluck out the thick white vein in the middle along with the seeds. Keep aside.

  • Boil and skin potatoes.
  • Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 minutes on medium-low flame.
  • Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt). Mix well and cook for a minute. Stuffing is ready. Now take the stuffing off the flame and cool it down. Add chopped cilantro leaves.
  • Fill the slit in the chili with the potato mix stuffing.

  • Heat 1 tbsp oil in a non sticking shallow pan on a medium flame. When the oil is ready, arrange stuffed chili peppers in the pan, and cook without lid till done.

Monday, April 11, 2011

Parwal Ke Chhilke Ki Sabji (Peels of Pointed Gourd)

Next time when you make Parwal curry, don’t throw away the vegetable peel/skin. Just cook it with potatoes and eat with Roti/Paratha of your choice.


  • 1 cup Parwal Ke Chhilke (Peel of Pointed Gourd) chopped small
  • ½ cup potato peeled and cubed in small size
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • 1 dry whole red chili
  • Salt to taste
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp amchoor powder (dry mango powder)
  • 1 green chili finely chopped
  • ½ tsp garam masala
  • 2 tbsp cooking oil


  • Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
  • When the seeds begin to splutter add potato cubes and chopped peel of Parwal, and fry for a minute. Add salt, chili powder, turmeric powder, chopped green chilies and stir to mix well.
  • Add 2-3 tbsp of water and cook covered on low heat till vegetable is cooked. Mix in amchoor powder and garam masala; and fry it for 2-3 minute till all water is evaporated.
  • Remove and garnish with coriander leaves.
  • Serve hot with Paratha/Roti and Dal of your choice.

Do You Know?

The peels of many fruits and vegetables contain valuable nutrients (antioxidants and insoluble fibres). It is often a good idea to leave the peels and skins on fruits and vegetables to take full advantage of those nutrients that are found in the peels and skins and right below the skin.

Saturday, April 9, 2011

Pithore Curry (Gram Flour Cubes Curry)

Pithore is cooked in delicious yogurt gravy with fresh spices.


  • 1 cup besan (Gram Flour)
  • 1 cup yogurt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 ½ cup water

For gravy:

  • 1 cup onion paste
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • ½ turmeric powder
  • 2 tbsp coriander powder
  • 4 cloves
  • 2 black cardamoms
  • 1” cinnamon stick
  • Salt to taste
  • ½ cup yogurt
  • 1 tsp garam masala powder
  • ¼ cup cooking oil


  • First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1" cubes or diamond shapes.
  • Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
  • Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
  • Add yogurt and again cook till oil separates from the masala.
  • Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
  • Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
  • Garnish with coriander leaves and serve hot with Roti or Poori.

Do You Know?

In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.

Thursday, April 7, 2011

Makki Ki Roti (Corn Indian Flat bread)

Makki ki Roti (pan fried corn bread) is a very popular dish in northern parts of India, especially Punjab. The roti is served hot with fresh homemade butter.

Makki ki roti is often accompanied by sarson da saag.


  • 2 cups maize flour
  • Warm water to make dough
  • Salt to taste
  • Butter


  • Mix the maize flour and salt to taste in a large plate.
  • Make a well in the centre and add a little hot water at a time to knead the flour into dough.

  • The resultant dough must be soft, smooth and pliable but not sticky. Warm water helps obtain softer dough that doesn’t fray at the edges when rolled. Knead dough just before preparing rotis.

  • Divide the dough into equal-sized balls. Flatten the balls with palms using dry flour.
  • There are different methods by which you can roll out the Makki Ki Roti.
  • Using rolling pin: For this lightly flour a rolling surface and roll each ball into a circle approximately 4-5" in diameter.

  • Using plastic sheets: Take a polythene bag and tear it into 2 halves. Grease them both on one side. Keep one piece on the rolling platform, greased side up. Take one ball of dough and put on the polythene. Cover with other piece of polythene, greased side towards the ball. Roll out a roti light handedly between the two greased polythene pieces.

  • Making by hands: Rub some water on your palms. Press with fingers to enlarge this dough ball, now press with your palms to make a round circle of 4-5” in diameter.

      • Heat a tawa (griddle) on a medium fire. Place this roti on hot griddle, turn when one side is done.

      • When other side is also cooked, pick with tongs and cook directly on low flame, turning around until both sides are pink.

      • Top with butter or ghee.
      • This roti tastes best with Sarson ka Saag, but you can serve with any vegetable you like.

      Do You Know?

      When ground into flour, Maize yields more flour, with much less bran, than wheat does. However, it lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability.

      A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.

      Monday, April 4, 2011

      Besan Pithore (Gram Flour Cubes)

      Pithore is a delicious Rajasthani dish made from gram flour. Although in appearance it resembles Dhokla but method of preparation is very different.

      Serve it as a snack with masala tea or butter milk.


      • 1 cup besan (Gram Flour)
      • 1 cup yogurt
      • 1 tsp ginger garlic paste
      • ½ tsp red chili powder
      • ½ tsp turmeric powder
      • Salt to taste
      • 2 green chilies chopped fine
      • 2 tbsp coriander leaves chopped fine
      • 2-3 tbsp cooking oil
      • 1½ cup Water

      For tempering Pithore:

      • 2 tbsp cooking oil
      • Pinch of hing (asafetida)
      • ½ tsp black mustard seeds
      • 1 tbsp lemon juice


      • Mix together the gram flour, yoghurt, ginger-garlic paste, red chili powder, turmeric powder, salt, green coriander, and green chilies.
      • Add water and mix well.
      • Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai).

      • Cook on medium high heat till the mixture leaves the sides of the wok (kadhai).

      • Spread the mixture uniformly in a greased thaali or tray. Let it set for 1 hour.

      • Cut with a knife into 1" cubes or diamond shapes.

      • Now heat the oil in a wok (kadhai) again.
      • Add the mustard seeds; when they stop spluttering, add hing and the pithore pieces. Stir gently for a minute.
      • Remove from the flame and arrange in a dish.
      • Sprinkle the lemon juice on top.
      • Garnish with green coriander and serve as a snack with butter milk or masala tea.

      Do You Know?

      In India, buttermilk is widely known as ‘chaas’ or ‘chaach’. It is known to be the liquid leftover after extracting butter from churned yoghurt (dahi) or cream. It is a salted drink. It is very popular in Gujarat and Rajasthan where it is drunk with the main meal.

      It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.

      Friday, April 1, 2011

      Stuffed Gilki/Galgal Turai (Sponge Gourd)

      The Gilki / Galgal Turai (Sponge Gourd / Luffa) is eaten when the fruit is young and the sponge has yet to become tough.

      It is split vertically and filled with masala. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Parathas or Chapatis and Dal.


      For Filling:

      • ½ tsp cumin (jeera) seeds
      • 2 medium onions grated
      • 1 tsp ginger garlic paste
      • 2 green chilies chopped
      • 1 tbsp coriander powder
      • 1 tsp red chili powder
      • ½ tsp turmeric powder
      • 1 tsp dry mango powder
      • Salt to taste
      • 1 tbsp chopped cilantro


      • Peel the sponge gourd and cut it into 3 inch (approx) long pieces. Make a lengthwise slit in each piece.

      • Heat 2 tbsp of oil in a pan on medium heat. Add cumin seeds, after they are brown, add chopped onion and fry until they are light brown in color. Add ginger garlic paste. Fry a little and then add coriander powder, turmeric powder and chili powder, amchoor and salt. Cook until the raw smell goes away and the oil separates from the masala. This will form the filling. Put it aside and let it cool. Add chopped cilantro.
      • Fill the slits of sponge gourd pieces with this filling.

      Do You Know?

      On maturity the Sponge Gourd (luffa) fruits become a tough mass of cellulose fiber that makes a great scrubbing sponge. These have many uses. They can exfoliate the loose cells from your skin and make your skin squeaky clean. They are most excellent in the bath or shower. Home artisan craft soap makers include shredded or powdered or slicd luffa in their creations to add an extra cleaning boost to their soaps.