Monday, May 14, 2012
Bottle Gourd with Chickpeas
Bottle Gourd - 1 small or 2 cups (peeled and chopped)
Chickpeas - 1/2 cup
Virgin Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 2, chopped
Curry Leaves - 5
turmeric - a pinch
Ginger - 1 inch, grated
Tomato - 1, chopped
Fresh Grated Coconut / Frozen grated coconut - 3 tbsp
fresh cilantro - chopped, for garnishing
Soak the chickpeas overnight in plenty of water. Drain, add fresh water and cook in a pan / pressure cooker till they are soft. Drain and keep aside.
Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add cumin seeds, hing, green chili, curry leaves.
Add the chopped bottle gourd, salt and grated ginger. Mix well.
Cover and cook till the vegetable is almost done. Add chopped tomato, coconut and the boiled chickpeas.
Add a cup of water and bring it to boil. Cook till the desired consistency is reached.
Garnish with fresh cilantro and serve with steamed brown rice.