Creamy Calabash

Ingredients: (serves 2)

• Half Medium sized (approx. 300 gm) Bottle gourd (calabash), peeled
• 1/2 cup Bengal Gram pre-soaked for 30 min
• 1/4 cup peanuts
• 1 tablespoon cold-pressed oil (sesame, groundnut)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1 tablespoon finely chopped garlic
• 7-8 fresh curry leaves
• 1/4 teaspoon turmeric powder
• 4-5 red chillies (or as per your taste)
• 1 large glass of buttermilk
• 1 tablespoon besan/gram flour
• Finely chopped cilantro for garnish
• Rock-salt as per taste

Method

Step 1:

Cut bottle gourd in medium pieces, add soaked Bengal gram, peanuts with water an inch above the ingredients and pressure cook for one whistle.

Step 2:

Mix the besan in butter milk and make an even mixture.

Step 3:

Heat the oil in a stainless steel vessel or a pan, add cumin and mustard seeds, asafoetida, curry leaves, chillies, turmeric, then add the boiled gourd mixture in it.
Add the buttermilk mixture, salt to taste and cook for 4-5 minutes on medium flame. Garnish with cilantro.

Health benefits:

Induces sleep, reduces stress, heart healthy, digestive. Rich in choline (neurotransmitter), potassium, sodium.
Promotes healthy functioning of the liver.

Precaution:

Always have cooked bottle gourd (lauki) and not as a raw juice. Always eat vegetables, don’t drink them.