Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bottle gourd. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Bottle gourd is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Bottle gourd is something that I have loved my entire life.
Bottle gourd, Lagenaria siceraria, is a genus of tropical and subtropical vines in the Cucurbitaceae family. It is also called Calabash Gourd, Trumpet Gourd and Long Squash. Bottle gourd or calabash is a delicately flavored, Cucurbita family vegetable.
To get started with this recipe, we have to first prepare a few components. You can cook bottle gourd using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bottle gourd:
- Get 150 gms bottle gourd
- Get 1 pinch asafoetida
- Take 1 pinch cumin
- Take As per taste salt
- Make ready 1 pinch turmeric powder
- Get 1/4 tsp red chilli powder
- Take 1/4 tsp coriander powder
- Get 3 tsp ghee
- Prepare 4 tsp curd
- Take Handful coriander leaves
It can be short and round, uniformly cylindrical, curved, bulbous, or extremely long and thin. Bottle gourd or calabash is a climber which is described in ayurveda for the treatment of jaundice, diabetes, localized swelling and skin diseases. It is also used to induce purgation and emesis. It has a variety of uses and provides several health benefits too.
Instructions to make Bottle gourd:
- Peel the gourd and cut into small pieces.
- In a pressure cooker add water and gourd. Pressure cook it to 2 whistles.
- Now strain the water. In a wok add ghee. Heat it up. Add cumin, asafoetida.
- Now add curd mixture and stir fry it for 2minutes. Add gourd and again stir fry. Add 1/2 glass of water. Make it to a boil. Garnish with coriander leaves.
Bottle gourd, (Lagenaria siceraria), running or climbing vine of the gourd family (Cucurbitaceae), native to tropical Africa but cultivated in warm climates around the world for its ornamental and useful. The bottle gourd is called slaouia in Moroccan cuisine and is popular in other recipes from around the world. Learn how to prepare this edible gourd. The bottle gourd is a diploid, monoecious plant of the Cucurbitacea. The plant has thick vines with large white flowers that open only at night.
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