Know the benefits of Bottle Gourd
Bottle gourds are one of the favorite vegetables of Indians and has numerous health benefits. They are especially good for old aged peoples.
1. The juice of bottle gourd is a valuable medicine for excessive thirst due to severe diarrhea, diabetes and excessive use of fatty or fried foods.
2. The Gourd fruit juice is used in the treatment of insanity, epilepsy and other nervous diseases.
3. The juice of the fruit is used in the treatment of stomach acidity, indigestion and ulcers.
4. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.
5. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.
6. Bottle gourd helps in overcoming jaundice.
7. Bottle gourd juice is also helpful in losing weight.
8. Cooked Bottle gourd is anti-bilious. It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines.
9. Bottle Gourd prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue.
1. The juice of bottle gourd is a valuable medicine for excessive thirst due to severe diarrhea, diabetes and excessive use of fatty or fried foods.
2. The Gourd fruit juice is used in the treatment of insanity, epilepsy and other nervous diseases.
3. The juice of the fruit is used in the treatment of stomach acidity, indigestion and ulcers.
4. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.
5. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.
6. Bottle gourd helps in overcoming jaundice.
7. Bottle gourd juice is also helpful in losing weight.
8. Cooked Bottle gourd is anti-bilious. It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines.
9. Bottle Gourd prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue.
Ingredients:
Yellow lentils/Tuvar ki dal – 1 1/2 cups
Salt
Salt
oil/Ghee – 2 tbsp
Cumin seeds – 2 tsp
Garlic pods – 2-3, peeled and crushed
Dried red chillies – 2, each broken into two and stalks removed
Curry leaves – 10 fresh leaves
Tomato – 2, large, ripe and red, finely chopped
Chopped Coriander – 1 tbsp
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Bottle gourd/Opo Squash/Kaddu – 1, medium sized, around 750 gms
Raw tamarind juice/ Imli ka juice – 4 tbsp or to taste
Cumin seeds – 2 tsp
Garlic pods – 2-3, peeled and crushed
Dried red chillies – 2, each broken into two and stalks removed
Curry leaves – 10 fresh leaves
Tomato – 2, large, ripe and red, finely chopped
Chopped Coriander – 1 tbsp
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Bottle gourd/Opo Squash/Kaddu – 1, medium sized, around 750 gms
Raw tamarind juice/ Imli ka juice – 4 tbsp or to taste
Method:
1. Peel the bottle gourd. Slice off and discard the top and bottom of the gourd. Cut the bottle gourd into two halves lengthwise. If the central pith of the bottle gourd contains mature seeds, discard the central pith, or if the bottle gourd is young and tender, there is no need to discard the central pith. Now cut each half into 1 inch thick strips lengthwise. Cut each strip diagonally into 2-3 inch pieces.
2. Wash the dal in two or three water changes. Drain and keep aside. In a pressure cooker, add the drained dal and 4 cups water. Add 2 tsp salt and pressure cook the dal until it is soft and well cooked. You can puree the dal in a blender and pour it back back into the saucepan and keep aside. I just mash it using a dal ghotni or use an immersion blender sometimes.
3. In a large frying pan at medium heat, pour canola oil, and as soon as it warms up, add the cumin seeds and the crushed garlic pods. After 30 seconds, add the dried red chillies and curry leaves. Immediately add the chopped tomatoes, chopped cilantro, red chilli powder, salt, turmeric and mix well. Cover the lid for about a minute. Add the chopped bottle gourd and mix well. Pour in water to cover the bottle guard pieces and cover the lid. Let cook for about 10 minutes or until the bottle gourd is tender. To check, pierce a piece of bottle gourd with the tip of a sharp knife.
4. Once the bottle gourd is tender, add this to the saucepan with the pureed dal and pour in water to dilute and achieve a thin soupy consistency. Add the tamarind juice and mix well. Taste for seasonings. Let it boil once, then simmer and let it cook for 5 minutes. Serve warm.
2. Wash the dal in two or three water changes. Drain and keep aside. In a pressure cooker, add the drained dal and 4 cups water. Add 2 tsp salt and pressure cook the dal until it is soft and well cooked. You can puree the dal in a blender and pour it back back into the saucepan and keep aside. I just mash it using a dal ghotni or use an immersion blender sometimes.
3. In a large frying pan at medium heat, pour canola oil, and as soon as it warms up, add the cumin seeds and the crushed garlic pods. After 30 seconds, add the dried red chillies and curry leaves. Immediately add the chopped tomatoes, chopped cilantro, red chilli powder, salt, turmeric and mix well. Cover the lid for about a minute. Add the chopped bottle gourd and mix well. Pour in water to cover the bottle guard pieces and cover the lid. Let cook for about 10 minutes or until the bottle gourd is tender. To check, pierce a piece of bottle gourd with the tip of a sharp knife.
4. Once the bottle gourd is tender, add this to the saucepan with the pureed dal and pour in water to dilute and achieve a thin soupy consistency. Add the tamarind juice and mix well. Taste for seasonings. Let it boil once, then simmer and let it cook for 5 minutes. Serve warm.
