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Know What You Eat: Bottle gourd (Dhoodhi) is low in fat and cholesterol yet high
in dietary fiber. It contains 96% water and 100gm of it contains around
12 Kcal. It is rich in iron and also has vitamins C and B complex, excellent for light, low-cal diets, as well as
for small children, people with digestive problems, diabetics and
convalescents.
Balancing Liver Function
This vegetable is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.
This vegetable is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.
Benefits of Bootle Gourd(lauki) Juice
The Bottle Gourd juice is used in treatment of stomach acidity, indigestion and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice.
The Bottle Gourd juice is used in treatment of stomach acidity, indigestion and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice.
Recipe: Dhoodhi | Lauki Channa Dal Curry
Serves 2 Cooking time: 12 mins Preparation time 7-8 mins
Ingredients
- 3 C Bottle Gourd (from 1 Small Louki, washed peeled and diced)
- 1/4 C Channa Dal/Split Chickpeas (soaked previously for 10 mins in warm water)
- 1/2 C Water | Vegetable Stock
- 3 medium Tomatoes, finely chopped
- 1/2 tsp Jaggery (Optional)
- 1/2 tsp Red chilli powder
- 1 tsp Garam Masala powder
- 1/4 tsp Turmeric Powder
- 1 tsp Cumin Seeds (jeera)
- 1/4 tsp Hing/Asafoetida
- 1 Tbsp Olive Oil
- Some fresh Cilantro, finely chopped
- 2 tsp Lemon juice, freshly squeezed
- Salt to taste
Method
- Pressure cook channa dal and bottle gourd in two separate compartment upto 2 whistles on medium flame. Allow it to cool. Remove keep it aside.
- Heat oil in a wok | Kadai and add cumin seeds and asafoetida. When jeera starts to sizzle and turn light brown in color, add finely chopped tomato and sauté on medium flame for about 1-2 mins.
- Mix in pressure cooked bottle gourd, channa dal, garam masala, red chilli powder, turmeric powder, jaggery salt and sauté for another minute.
- Add 1/2 cup of water or vegetable stock to above gravy and cover the lid. Cook the curry on medium flame for 10-15 minutes, stirring in between. Once done garnish it with freshly chopped cilantro and lemon juice.
- Serve this delicious Lauki | Dhoodhi Channa Dal Subzi, with Roti or Rice. Enjoy!!!
