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!
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.