Today, I’m going to share with you a recipe of bottle gourd sabzi with red chana.
This bottle gourd sabzi recipe is not only simple but also very healthy and tasty.
It goes well with both roti and paratha, and you can also enjoy it with rice.
In my childhood, I wasn’t a fan of bottle gourd sabzi, but my mom had a way of cooking it that changed my mind.
This bottle gourd sabzi recipe is a creation of my mom and is entirely vegan.
You can also make bottle gourd sabzi with ghee, and if you want to add a twist, throw in some fried chicken, which makes it incredibly tasty.
To nail this bottle gourd sabzi recipe perfectly, start with smaller quantities, like 200g of bottled gourd and half a cup of red chana paste.
Health Benefits of Bottle Gourd Sabzi with Red Chana.
This Bottle Gourd Sabzi dish is a good source of fiber, which is important for digestive health and can help you feel fuller for longer.
It is also a good source of iron, which is essential for transporting oxygen throughout the body.
You can increase the protein content of this dish by adding more red chana or by using tofu or tempeh instead
we will explore the ingredients, step-by-step instructions, and the magic that happens when these elements come together in a harmonious blend.
Ingredients list for Bottle Gourd Sabzi with Red Chana.
- 500g Bottle Gourd
- 1 cup Boiled Red Chana
- Garlic Cloves
- 1 teaspoon Ginger Paste
- 1 Medium-sized Onion
- 2 Red Chillies
- 1/2 teaspoon Raw Cumin (Jeera)
- 1 Bay Leaf
- 2 Dry Chillies
- 2 green chillies
Powder Masalas
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt
- Mustard Oil
- 1/2 teaspoon Cumin and Coriander Powder
- 1/4 Garam Masala
- 1/4 teaspoon Sugar
- Handful of Coriander Leaves
Step-by-Step Guide
Step 1: Preparing the Ingredients
Peel and wash the bottle gourd thoroughly then cut it into cube shapes.
chopped onions, crushed garlic, and green chilies
Boil the red chana with a pinch of salt, and once cooked, make a fine paste.
Step 2: Cooking the Sabzi
Heat a pan and add mustard oil.
Once the oil is heated, add 1 bay leaf, 2 dry chilies, and 1/2 teaspoon cumin seeds (jeera).
Stir for a few seconds on medium heat.
Add chopped onions and fry until light pink.
Now, add crushed or grated garlic, and stir well for a few seconds.
Add 1 teaspoon of ginger paste and green chilies.
Stir well for a minute on medium heat.
Add 1 teaspoon turmeric and red chili powder.
Stir well.
Now, add the red chana paste and stir for 3 minutes on medium heat.
Add salt and 1 teaspoon of cumin and coriander powder.
( you can also add 1 teaspoon of masala for non-veg flavor)
Stir well.
Add the cubes of bottle gourd and stir.
Then, add water as required (for gravy consistency, add 2 to 3 glasses of water).
Pour the mixture into a pressure cooker and cook for 3 whistles.
Open the cooker and add coriander leaves, 1/4 teaspoon garam masala, and 1/4 teaspoon sugar.
Bring it to a boil for 2 to 3 minutes on high heat.
Serve Hot Bottle Gourd sabzi with red chana With Paratha and Rice.
The Bottle Gourd Sabzi with Red Chana is not just a dish; it’s a symphony of flavors that dance on your palate.
The combination of fresh ingredients, aromatic spices, and the right cooking techniques creates a culinary masterpiece that is both wholesome and delicious.
So, the next time you’re in the mood for a delightful meal, give this recipe a try and let your taste buds thank you!
Also Read:
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
baingan ka bharta|how to make baingan ka bharta
PRO TIPS:
- In this recipe, I’ve added a bit more oil for enhanced flavor.
- Frying the boiled chana adds an extra layer of taste.
- You can either pressure cook the bottle gourd beforehand or cook it later; I cooked it later.
- It’s essential to fry the red chana paste thoroughly with the spices on medium heat.
- Add a bit more water because the chana paste tends to absorb a significant amount of water, and if the bottle gourd first, you won’t need as much water.
- Cooking bottle gourd with chana paste takes some time, so using a pressure cooker is advisable.
- If you prefer not to use a pressure cooker, cook the bottle gourd separately with a pinch of salt.
Bonus Tip:
- You can also add 1 teaspoon of chicken masala for non-veg flavor, or chole masala for chana recipe flavor.
More Bottle Gourd Recipes You May Like:
| Nutrient | Amount | % Daily Value (DV)** |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 4 g | 6% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 0 mg | 0% |
| Sodium | 150 mg | 6% |
| Carbohydrates | 18 g | 6% |
| Fiber | 3 g | 12% |
| Sugar | 4 g | 4% |
| Protein | 6 g | 12% |
| Vitamin A | 200 IU | 4% |
| Vitamin C | 10 mg | 11% |
| Iron | 2 mg | 11% |
| Calcium | 30 mg | 3% |
Note:
- These values are estimates based on a standard serving size of 100g and may vary depending on the specific ingredients and brands used.
- Daily Value (DV) percentages are based on a 2,000-calorie diet. Your individual needs may vary.
Frequently Asked Questions
- Can I use any other oil besides mustard oil?
- Absolutely! While mustard oil adds a unique flavor, you can substitute it with any cooking oil of your choice.
- Is it necessary to boil the red chana before making the paste?
- Yes, boiling the red chana ensures a smooth and easily blendable consistency for the paste.
- Can I adjust the spice level of the sabzi?
- Certainly! Feel free to tweak the amount of red chili powder and green chilies according to your spice preference.
- How long does it take for the bottle gourd to cook in the pressure cooker?
- Cooking for 3 whistles in the pressure cooker is usually sufficient, ensuring the bottle gourd is tender yet retains its shape.
- Can I refrigerate the leftover sabzi?
- Yes, the sabzi can be refrigerated for a day.
- Reheat it before serving for the best flavor.
RECIPE CARD:
Bottle Gourd Sabzi with Red Chana: A Delightful Culinary Journey
Ingredients
Ingredients list for Bottle Gourd Sabzi with Red Chana.
- 500 g Bottle Gourd
- 1 cup Boiled Red Chana
- Garlic Cloves
- 1 teaspoon Ginger Paste
- 1 Medium-sized Onion
- 2 Red Chillies
- 1/2 teaspoon Raw Cumin Jeera
- 1 Bay Leaf
- 2 Dry Chillies and green chillies
Powder Masalas
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt
- Mustard Oil
- 1/2 teaspoon Cumin and Coriander Powder
- 1/4 Garam Masala
- 1/4 teaspoon Sugar
- Handful Coriander Leaves
Instructions
Step-by-Step Guide
Step 1: Preparing the Ingredients
- Peel and wash the bottle gourd thoroughly, then cut it into cube shapes.chopped onions, crush garlic and green chillies
- Boil the red chana with a pinch of salt, and once cooked, make a fine paste.
Step 2: Cooking the Sabzi
- Heat a pan and add mustard oil.
- Once the oil is heated, add 1 bay leaf, 2 dry chilies, and 1/2 teaspoon cumin seeds (jeera).
- Stir for a few seconds on medium heat.
- Add chopped onions and fry until light pink.
- Now, add crushed or grated garlic, and stir well for a few seconds.
- Add 1 teaspoon of ginger paste and green chilies.
- Stir well for a minute on medium heat.
- Add 1 teaspoon turmeric and red chili powder.
- Stir well.
- Now, add the red chana paste and stir for 3 minutes on medium heat.
- Add salt and 1 teaspoon of cumin and coriander powder.
- Stir well.
- Add the cubes of bottle gourd and stir.
- Then, add water as required (for gravy consistency, add 2 to 3 glasses of water).
- Pour the mixture into a pressure cooker and cook for 3 whistles.
- Open the cooker and add coriander leaves, 1/4 teaspoon garam masala, and 1/4 teaspoon sugar.
- Bring it to a boil for 2 to 3 minutes on high heat.
- The Bottle Gourd Sabzi with Red Chana is not just a dish; it's a symphony of flavors that dance on your palate.
- The combination of fresh ingredients, aromatic spices, and the right cooking techniques creates a culinary masterpiece that is both wholesome and delicious.
- So, the next time you're in the mood for a delightful meal, give this recipe a try and let your taste buds thank you!
PRO TIPS:
- In this recipe, I've added a bit more oil for enhanced flavor.
- Frying the boiled chana adds an extra layer of taste.
- You can either pressure cook the bottle gourd beforehand or cook it later; I cooked it later.
- It's essential to fry the red chana paste thoroughly with the spices on medium heat.
- Add a bit more water because the chana paste tends to absorb a significant amount of water, and if the bottle gourd first, you won't need as much water.
- Cooking bottle gourd with chana paste takes some time, so using a pressure cooker is advisable.
- If you prefer not to use a pressure cooker, cook the bottle gourd separately with a pinch of salt.
Notes
| Nutrient | Amount | % Daily Value (DV)** |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 4 g | 6% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 0 mg | 0% |
| Sodium | 150 mg | 6% |
| Carbohydrates | 18 g | 6% |
| Fiber | 3 g | 12% |
| Sugar | 4 g | 4% |
| Protein | 6 g | 12% |
| Vitamin A | 200 IU | 4% |
| Vitamin C | 10 mg | 11% |
| Iron | 2 mg | 11% |
| Calcium | 30 mg | 3% |
- These values are estimates based on a standard serving size of 100g and may vary depending on the specific ingredients and brands used.
- Daily Value (DV) percentages are based on a 2,000-calorie diet. Your individual needs may vary.