There is immense joy in putting your heart and soul to offer your love to someone.
There is immense joy in putting your heart and soul to offer your love to someone. And I offer my love through food. It was way back somewhere in early 2011 that I started making soups. For my cousin who had just delivered a couple of months ago. For me healthy soups were essentially about boiling vegetables, adding flavours and pureeing them to a smooth soupy consistency. It was well received. But she moved out and then I completely forgot about it. It was only when my dad was back home after a series of surgeries that I wanted to make something for him. Mom was quick to suggest that the doctors mentioned bottle gourd being good for him. And I made the bottle gourd and tomato soup. Time passed by, dad was well and I completely forgot about soups, again!
Only until recently, when I was in the home-cooks dilemma of what to prepare for the next meal, utterly bored of just adding chopped bottle gourd to daals when I suddenly thought of soups. But to include it in our family meals it just had to be something more. So off I was to give the humble bottle gourd another avatar. I hope you will find it as comforting as I do.
I am growing quite fond of the Bottle gourd. I find its simplicity charming. What attracts me is its versatility, such that with utmost ease it can be made into a sweet or a savory dish. Previously, I have blogged about baking the Bottle gourd and clove tea cake and this time I chose to cook something savoury. What makes this recipe different is that cooked bottle gourd itself is pureed to make it into a thick gravy.
(Serves approx. 4)
Oil 1 tbsp
Cumin Seeds 1/2 tsp
Onion 1 medium
Garlic -Ginger paste 1/2 tsp
Tomato 1 medium
Turmeric 1 tsp
Bafat Powder 1 tsp
Coriander powder 1 and 1/2 tsp
Cumin powder 1/2 tsp
Bottle gourd 1 (approx 360 gms when peeled, deseeded and chopped)
Salt to taste (approx 2 tsp)
Water 2 cups (for pressure cooking)
Coriander leaves chopped (approx 1 tbsp) for garnishing
In a pressure cooker, add oil. When it is hot, add cumin seeds. When it sizzles, added chopped onion and garlic-ginger paste. Saute it till the onion is translucent. Add all the spice powders and saute for 30 secs. If it sticks to the cooker, add 1 tbsp of water. Add tomato, salt and allow it to cook. After a minute or so when the tomatoes are soft, with the back of the spoon gently mash the tomatoes. Add the bottle gourd and water, pressure cook it for 1 whistle. After a whistle immediately switch off the gas and allow it to cool for 10-15 mins.
Once it has cooled, transfer some of the bottle gourd and onion/tomato mix into a blender. Leave some pieces behind. You can take little of the soupy water as well and blend it to a smooth puree. Add the puree back to the soupy liquid. Prepare for tempering.
For Tempering: (OPTIONAL)
Oil 1 tbsp
Mustard Seeds 1/2 tsp
Curry leaves 6-8
Garlic 3-4 small pods crushed
Dried red chillies (small round/ boriya mirch) 2
Take oil in a tempering dish. Add mustard seeds, when it begins to splutter add curry leaves, garlic and dried chilles. When the garlic browns a little, add this to the curry and cover for about a min.
Garnish with chopped coriander leaves. Serve with steamed rice, papad and pickle.