April 8, 2012
Curd, curd gravy, gilki, gourd family, Sponge Gourd, vegetarian
Simple & Subtle- Sponge Gourd in Curd Gravy
I have been away from the blog for some time – busy with buying furniture for our new home and getting things completed there. This is the first time I would be staying in our very own home! I can’t wait to move – even though that means a lot of work over the next month. Plus, as always a bit of travel and the best thing- my Mom was here for a few days and I so loved it! She left today, can’t wait to see her again.
This is something Charit and I made for Mom- gilki (Sponge Gourd) It belongs to the the gourd family. I am glad she liked it. She has fallen in love with Charit’s cooking- it is time he started his own food blog. He is a great chef…the master chef in our family.
I love the subtlety of this vegetable. It blends beautifully with any gravy base and served with hot chapattis it makes a complete meal. I had made stuffed gilki sometime back and that also comes out nice.
I had earlier posted dahi wali lauki, this dish is exactly similar to it, just replacing the lauki (bottle gourd) with sponge gourd!
Dahi Wali Gilki (Sponge Gourd with Curd)
5-6 Sponge Gourds (peeled and chopped into medium-sized cubes)
Oil/Ghee – 1 tablespoon (I prefer ghee for this one)
Jeera (Cumin Seeds)- 1 tsp
Mustard Seeds (Rai)- 1 tsp
Pinch of Hing (Asafoetida)
Curd- 1.5 cup
Water- 2 Cups
Besan (Chickpea flour)
Garlic Cloves- 4-5 (paste)
Haldi (Turmeric Powder)- ½ tsp
Dhaniya Powder (Coriander Powder)- 1 tsp
Mirchi Powder (Red chili- As per taste
Salt to taste
1 green chili chopped (optional)
Heat oil/ghee in a saucepan. Add rai (mustard seeds) , jeera (cumin seeds) and hing. Once they splutter, add the garlic paste. Let it fry for a minute. Now add the gilki pieces. Add turmeric powder, red chili powder, coriander powder and stir. Cover with a lid and let the gilki cook on low heat. Stir at regular intervals.
Beat the curd and add besan, haldi and chopped green chilli. Add 2 Cups of water and mix so that this it is uniform.
Once the gilki is cooked add the curd mixture to the gilki and let it simmer on low flame as you stir continuously. Add salt and let this simmer at low heat. Make sure that the gilki is cooked. Once it boils, garnish with coriander and serve with any kind of bread or rice.
September 9, 2009
gilki, sponge gours, stuffed gourd
Sponge Gourd pieces slit vertically
As a kid I always used to avoid eating bottle gourd (doodhi), bitter gourd (Karela), ridge gourd (Torai) and other vegetables which belonged to the “gourd” family. I would pull a long pace at the very mention of these vegetables and convince my Mom to make another side dish for me and she would usually yield in.
I started eating these vegetables after my marriage. It so happened that my mother in law had made Torai Sabji that day, and I did not have the heart to tell her that I don’t eat it, so I ended up trying it. Somewhere down the line I gradually started liking these vegetables and am glad that I eat and relish all of them now. I often thank her for introducing me to the “world of gourds”
The dish here is sponge gourd (also called Gillki in Indore) Sponge gourds thrive well in sunny locations in well-drained soil base
My family enjoys this dish a lot and I am glad that my four year old son loves it too.
Ingredients: (Serves 4)
Sponge Gourds 7/8
For the Stuffing-
Grated Onions 3
Grated Tomatoes 1
Chopped Coriander 1 tsp
Garlic Cloves 6/7
Cumin Seeds 1/2 tbsp
Salt to taste
Turmeric Powder 1/4 tbsp
Coriander Powder 1 tbsp
Red Chilli Powder to taste
Vegetable or Canola Oil 3 tbsp
Stuffed Sponge Gourd Pieces
Grate the onions and tomatoes
Heat oil in a pan. Add cumin seeds, after they are brown, add garlic cloves and let them turn golden brown. Add the grated onion and salt. Let it cook for 10-15 minutes and then add the tomato pury. Add coriander powder, turmeric powder and chilli powder. Let them cook nicely, until the raw smell goes away and the oil separates from the stuffing. This will form the filling, so make sure that all the vegetable water dries up while cooking. Once done, put it aside and let it cool. Add chopped coriander.
Peel the sponge gourd and cut it into 3 inch (approx) long pieces. Spilt these pieces lengthwise for stuffing. Add the filling to the sponge gourd pieces.
Stuffed Sponge Gourd
Take oil in a pan, put some Cumin Seeds and once they are brown put the stuffing filled gourd pieces one by one in the pan. Put a lid and let it cook until the skin of the vegetable is soft. Stir a couple of times.
Serve with hot Chapattis!
Stuffed Sponge Gourd Served with Hot Paratha