Hello, Hive vegan friends greetings, today I prepared. simple, quick, and tasty but very healthy lunch for a meatless Monday. Sharing here with pleasure.
Bottle gourd is a green and versatile vegetable that offers numerous health benefits. The bottle gourd Lagenaria. Siceraria is commonly cultivated in tropical and subtropical areas of the world. The crop is native to tropical Africa. It is cultivated in India, Japan, Sri Lanka, China, and Thailand for its kitchen use. It is a very popular vegetable in Indian vegetarian cuisine. The shape-like bottle made its name bottle gourd but In India, it is known as Dudhi, or Lauki, one of the most used vegetables in Indian cuisine. It is a summer squash with a soft, fleshy texture. It has a mild taste. It is rich in vitamins, minerals, and fibers. This superfood can aid in weight management, improve digestion, promote heart health, and contribute to stronger hair and clearer skin. Due to its high water content, it is also beneficial for hydration and electrolyte balance. The calcium in bottle gourd strengthens bones and promotes hair growth, while its soluble fibers support the digestive system.
It is advisable to consume fresh bottle gourd juice for overall health benefits. However, be cautious as consuming juice from old or bitter bottle gourds can be harmful. I prefer making juice from this vegetable if it is freshly picked. Typically, cooking bottle gourd in a normal way is a safe option for maintaining good health.
Today, I made a bottle gourd stew with rice carrot pancakes for lunch.
Ingredients:
400 grams 1/2 bottle gourd
2 tbsp red lentils.
1 tsp olive oil
2 sprigs of coriander
1 tbsp shredded dried coconut
1 spring onion.
1/2
tsp salt
1/4 tsp black pepper
1/4 tsp turmeric
2-3 pinches of asafoetida Hing.
1/2 tsp cumin seeds
For pancake
1 cup water
1/2 cup rice flour
1 medium size carrot (grated)
1/4 tsp salt
Peel the bottle gourd.
Remember the following instructions:
Make slices. If there are seeds, remove them. If the meat is tender, use it as desired. Before cutting it into small pieces, it's better to taste a small piece to ensure it's okay to use. If it tastes bitter, do not use it.
After tasting the bottle gourd cut it into small pieces. chop spring onion, coriander/cilantro. soak red lentils in water.
Heat the saucepan. Add oil.
Add asafoetida (Hing) and cumin seeds.
When cumin starts popping add spring onion.
Add red lentils and stir it for 1 minute.
Add chopped bottle gourd and stir it.
Add salt, pepper, turmeric. Add chopped coriander. than coconut. 1 tsp water. Cover and cook for 2 minutes.
The bottle gourd stew is ready.
Using a mixer mix rice flour, grated carrot, salt and water to make a fine batter for pancake.
Heat skillet add a few drops of oil and spread it
.
Spread 1/2 cup of batter on the skillet and cover. after 2 minutes flip the pancake. make all pancakes.
Enjoy the lunch or make it for dinner.
Thank you.
My recipe my photos and my words few translated by Google Marathi- English.