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.
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:
Also Read:
Petha ki sabji | Delicious petha ki sabji kaise banti hai
baingan ka bharta|how to make baingan ka bharta
Dum Aloo Recipe | Dum Aloo Recipe in Hindi
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
Here’s the 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 |
Keep in mind that these values are approximate and can vary based on specific ingredients and cooking methods.
Additionally, nutritional information may be influenced by factors like the type of oil used and the specific Vadi variety.
Always consider consulting with a nutritionist for precise dietary information.
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!
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 |