Looking for a quick and simple dish for busy weeknights? This combination of bottle gourd and chana dal could be of help.
The humble veggie like bottle gourd, or lauki as we call it in India, is very high in nutrition but low on taste. Due to this it often receives a step-motherly treatment. Worse still, many consider it as a food for those with an upset stomach. It will definitely not object to a make over.
Cooking it in the onion gravy with chana dal gives the humble bottle gourd a new image. It tastes rich and spicy and can serve as a perfect companion to rice, rotis, parathas and naans.
While preparing this dish I threw in all the masalas in one mixer jar and gave them a good run. The paste was added to the oil and cooked till the oil separated. The oil separation from the masala is important to bring out the real taste of the masala.
Another step I usually add to all pressure cooked dishes is the boiling part. Pressure cooking only cooks the food. To get the flavour, aroma, and texture of the dish it is important to boil it. But do remember to keep stirring occasionally.