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The Bottle Gourd ki Sabzi Recipe with vadi is a popular Bengali dish.

This Bottle Gourd ki Sabzi recipe is prepared with pach phoran and served with fried vadi at the end.

It’s a simple and delicious recipe, suitable for diabetic friends, and it offers health benefits due to its simplicity.

To make it perfect, ensure to fry the vadi well.

Mustard oil is the best for this recipe; although you can use refined oil, the unique taste comes from mustard oil.

I always prefer cooking with mustard oil because of its various health benefits.

The vegetable masala plays a crucial role in this recipe, elevating it to another level.

Cook the dish until the water dries up, but you can also eat it without completely drying.

I like this recipe on the drier side.

Adding coriander leaves at the end brings a refreshing touch.

You can enjoy this recipe with hot rice or it goes well with roti too.

Give it a try! Let’s dive into the steps of preparing the tantalizing bottle gourd ki sabzi with vadi.

Ingredients List of Bottle Gourd ki Recipe:

500g fresh bottle gourd
10 to 15 vadi (bori)
3 green chilies
1 teaspoon pach phoran (a mixture of kalonji, cumin, ajwain, fennel seeds, and mustard seeds)
2 dry chilies
Mustard oil
1/2 teaspoon turmeric powder (haldi)
Salt
1 teaspoon vegetable masala (a blend of coriander powder, cumin powder, fennel seed powder, red chili powder, garam masala powder, and bay leaf powder)

You can find vegetable masala at your local food store.

Table of Contents

Preparing the Bottle Gourd ki Sabzi

Step 1: A guide to cutting the bottle gourd

Begin by cutting the bottle gourd as shown in the image, ensuring uniform pieces for a balanced taste and texture.

The way you cut the bottle gourd influences the dish’s outcome.

Uniform pieces ensure even cooking and a delightful eating experience.

Step 2:Frying the Vadi (Bori)

Heat a pan and add mustard oil.

Fry the vadi on medium heat until they achieve a rich brown color.

This process takes only 1 to 2 minutes, and the result is crucial for an exceptional flavor.

Fry the vadi until they are uniformly brown, as this enhances the overall taste and aroma of the dish.

Step 3:Preparing the Spice Mix

Pach phoran, a spice mix of kalonji, cumin, ajwain, fennel seeds, and mustard seeds, adds a unique touch to the dish.

Create 1 teaspoon of vegetable masala mix by combining coriander powder, cumin powder, fennel seed powder, red chili powder, garam masala powder, and bay leaf powder.

This blend adds a symphony of flavors to the bottle of gourd ki sabzi.

Step 4: Cooking Process of bottle gourd ki sabzi

In the same pan, add more oil if required.

Once heated, add 2 dry chilies, 1 teaspoon of pach phoran, and green chilies.

Stir for a few seconds.

Add the bottle of gourd, turmeric powder, and salt.

Stir well for 5 minutes on high heat

Cover the pan and let it cook for 10 to 12 minutes on high heat.

This ensures the bottle gourd is perfectly cooked, allowing the flavors to meld.

Step5:

Add 1 teaspoon of vegetable masala and stir well.

This step elevates the dish, infusing it with a burst of aromatic spices.

Introduce the fried vadi into the mix and stir well.

Finally, add chopped dhania leaves and stir for an additional 5 minutes on high heat until the water dries up.

Serving Suggestions of bottle gourd ki sabzi:

This savory dish pairs exceptionally well with soft roti and rice.

The combination of textures and flavors creates a memorable dining experience.

To enhance your culinary adventure, consider experimenting with different roti varieties or rice preparations.

The versatility of this bottle gourd ki sabzi dish allows for endless possibilities.

More Loki Vegetable Recipes:

FAQs:

Can I use any type of Vadi for this bottle of gourd ki sabzi recipe?
- While you can experiment with different varieties, traditional vadi works best for an authentic taste.
Is it necessary to use mustard oil?
- Mustard oil adds a distinct flavor, but you can substitute it with other cooking oils if needed.
Can I skip the vegetable masala mix?
- The vegetable masala enhances the dish’s flavor, but you can adjust the quantity based on your preference.
How long can I store leftovers?
- Refrigerate leftovers in an airtight container for up to 1 day for the best quality.
Can I make this bottle of gourd ki sabzi dish less spicy?
- Adjust the quantity of green chilies and red chili powder according to your spice tolerance.

RECIPE CARD:

( bottle gourd ki sabzi)

Quick and Easy Bottle Gourd ki Sabzi with Vadi for a Delicious Homemade Feast!

payal debnath

Experience culinary joy with our quick and easy Bottle Gourd ki Sabzi with tasty Vadi. A delightful, homemade dish that's both simple and satisfying

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine bengali, Indian

Servings 5 People

Calories 50 kcal

Ingredients

Ingredients List of Bottle Gourd ki Recipe:

500 g fresh bottle gourd
10 to 15 vadi bori
3 green chilies
1 teaspoon pach phoran a mixture of kalonji, cumin, ajwain, fennel seeds, and mustard seeds
2 dry chilies
Mustard oil
1/2 teaspoon turmeric powder haldi
Salt
1 teaspoon vegetable masala a blend of coriander powder, cumin powder, fennel seed powder, red chili powder, garam masala powder, and bay leaf powder
You can find vegetable masala at your local food store.

Instructions

Preparing the Bottle Gourd

Step 1: A guide to cutting the bottle gourd

Begin by cutting the bottle gourd as shown in the image, ensuring uniform pieces for a balanced taste and texture.
The way you cut the bottle gourd influences the dish's outcome.
Uniform pieces ensure even cooking and a delightful eating experience.

Step 2:Frying the Vadi (Bori)

Heat a pan and add mustard oil.
Fry the vadi on medium heat until they achieve a rich brown color.
This process takes only 1 to 2 minutes, and the result is crucial for an exceptional flavor.
Fry the vadi until they are uniformly brown, as this enhances the overall taste and aroma of the dish.

Step 3:Preparing the Spice Mix

Pach phoran, a spice mix of kalonji, cumin, ajwain, fennel seeds, and mustard seeds, adds a unique touch to the dish.
Create 1 teaspoon of vegetable masala mix by combining coriander powder, cumin powder, fennel seed powder, red chili powder, garam masala powder, and bay leaf powder.
This blend adds a symphony of flavors to the bottle of gourd ki sabzi.

Step 4: Cooking Process

In the same pan, add more oil if required.
Once heated, add 2 dry chilies, 1 teaspoon of pach phoran, and green chilies.
Stir for a few seconds.
Add the bottle of gourd, turmeric powder, and salt.
Stir well for 5 minutes on high heat
Cover the pan and let it cook for 10 to 12 minutes on high heat.
This ensures the bottle gourd is perfectly cooked, allowing the flavors to meld.

Step5:

Add 1 teaspoon of vegetable masala and stir well.
This step elevates the dish, infusing it with a burst of aromatic spices.
Introduce the fried vadi into the mix and stir well.
Finally, add chopped dhania leaves and stir for an additional 5 minutes on high heat until the water dries up.

Serving Suggestions:

This savory dish pairs exceptionally well with soft roti and rice.
The combination of textures and flavors creates a memorable dining experience.
To enhance your culinary adventure, consider experimenting with different roti varieties or rice preparations. The versatility of this dish allows for endless possibilities.

Notes

Nutritional information for the Bottle Gourd ki Sabzi with Vadi per 100 grams:

Nutrient	Amount
Calories	50 kcal
Protein	2g
Fat	3g
- Saturated Fat	0.5g
- Monounsaturated Fat	1.5g
- Polyunsaturated Fat	1g
Carbohydrates	5g
- Dietary Fiber	2g
- Sugars	1g
Vitamins
- Vitamin A	200 IU
- Vitamin C	10mg
- Vitamin K	30mcg
Minerals
- Calcium	50mg
- Iron	1mg
- Potassium	300mg
- Magnesium	20mg
Other Nutrients
- Cholesterol	0mg
- Sodium	300mg
- Water Content	90g