BOTTLE GOURD DUMPLINGS IN TOMATO AND YOGURT SAUCE

A tasty and healthy curry that can be served with rice varieties or any Indian bread varieties. It is easy to make and it only requires simple ingredients that are always available in your pantry.

Bottle gourd is one of the healthiest summer vegetables. It is very light, so it is easy to digest, and it is loaded with essential nutrients like vitamins, minerals, antioxidants, phytonutrients, dietary fibers, etc. It provides numerous health and beauty benefits.

It can be used to make several savory and sweet dishes. It holds an important place in Indian cuisine. Many nutritionists recommend it as a must-have food because of its nutritional value.

But many people, especially children, do not like to eat bottle gourd. This recipe is an easy way to feed bottle gourd to those who do not like it.

HOW TO MAKE BOTTLE GOURD DUMPLINGS IN TOMATO AND YOGURT SAUCE

First, make bottle-gourd dumplings and add the dumplings into a tangy tomato sauce.

To make the dumplings, peel and grate the bottle gourd. Squeeze the water out of it.

Into the grated bottle gourd add gram flour, red chili powder, cumin powder, and a little bit of salt. Mix well.

Make small-sized balls and deep fry them until light golden brown.

To make the sauce:

In a thick-bottomed pan, add a little bit of oil and fry cumin seeds for a few seconds. Then add the grated ginger and sauté for a minute. Into it add tomato puree, turmeric powder, red chili powder, asafetida powder, and the required amount of salt.

Add some water and mix. Cook it on low flame, until the sauce is reduced to the desired consistency.
Add the bottle gourd dumplings and cook for some time. Then add well-beaten yogurt into it and mix.

Add garam masala powder and mix. Let it heat up for a minute.

Garnish with finely chopped fresh coriander leaves and serve hot.

INGREDIENTS USED IN THE BOTTLE GOURD DUMPLINGS IN TOMATO AND YOGURT SAUCE

Bottle gourd: Choose a young bottle gourd. While buying a bottle gourd choose the one which is light in color and stiff. Peel the skin of the bottle gourd before cooking it. You can use the seeds if they are not ripe. If the seeds are big and ripened remove the seeds and use. Before cooking, taste the bottle gourd. If it tastes bitter, discard it. Choose a new one to cook.

Tomato: Choose juicy, well-ripened tomatoes for this recipe.

Gram flour: It is a pantry staple in Indian cuisine. It is high in protein, fiber, and carbohydrates. It is also called besan or chickpea flour.
Asafetida and cumin seeds: Helps in digestion and adds taste to the dish.

Red chili powder: Gives spiciness to the dish.

Garam masala powder, cumin seeds and cumin powder: Give flavor.

Turmeric powder: Gives color to the gravy and also gives flavor. It also has many health benefits.

Ginger: Helps in digestion and also adds flavor and aroma.

Yogurt: It gives creaminess to the sauce.

Coriander leaves: Gives aroma and makes the recipe more colorful.

Oil: You can use vegetable oils like sunflower oil, corn oil, or olive oil.

STEP BY STEP PICTURES

• In a mixing bowl add the grated bottle gourd, gram flour, cumin powder, red chili powder and salt. Make small balls and keep aside. You will get approximately 15 balls.
• Heat oil in a thick bottomed pan, over a medium heat. Deep fry the dumplings until light golden and keep aside.

• Heat 2 tablespoons of oil in a thick bottomed pan, over a medium heat. Add the cumin seeds and fry for 20 seconds. Add the coarsely ground ginger and sauté for a minute.
• Add the tomato puree.

Add the turmeric powder, red chili powder, asafetida powder and the required amount of salt into it and mix.

• Add 1/2 cup of water (in a 250 ml cup). Let it cook on a medium flame until the sauce thickens and reaches the desired consistency.
• When the sauce thickens, add the dumplings and mix gently. Let it cook on a low flame for another 2 minutes.
• Add the beaten yogurt and mix gently.
• Sprinkle the garam masala powder and mix. Let it cook on a low flame for a minute.

Sprinkle the coriander leaves on top. Switch off the stove and serve hot.

RECIPE NOTES

No need to add extra water while making the dumplings because the bottle gourd itself has a lot of water content. That is enough for making the dumplings.

You can add 1 cup of water if you want more sauce or if you like your sauce thinner.

You can buy all the ingredients used in this recipe in Indian stores.