Bottle Gourd and Red Lentil Curry

It's Monday again, and the time of the week when no onion or garlic ever find their way into the food. However, food without onion and garlic can be just as delicious. This is one of those recipes.

Ingredients

• 2 cups peeled and chopped bottle gourd (doodhi)
• 1 cup red lentils, washed
• 1 tsp turmeric powder
• 3 tsp oil
• 1 tsp cumin seeds
• 1 tsp chopped ginger
• 4 dry red chillies
• 1 pinch asafoetida (hing)
• 1/2 tsp fenugreek seeds (methi dana)
• 1 tsp coriander powder
• 1 tsp dry mango powder (amchoor)
• 1 tsp red chilli powder
• salt to taste
• chopped coriander, to garnish

Pressure cook the bottle gourd and red lentils with 1 cup water, salt and turmeric powder.

Open the pressure cooker after the steam has escaped and keep the cooked bottle gourd and lentils aside.

Heat the oil in a wok, and add the cumin seeds. Once they begin changing color, add the fenugreek seeds, red chillies, and one pinch of asafoetida. Add the ginger, and pour the cooked dal into this tempering.

Add coriander powder, red chilli powder, dry mango powder. Bring the curry to a boil. Taste and adjust the seasoning.

Garnish with chopped coriander and serve hot!

Happy Cooking!

Aloo Mutter (without onion and garlic)

This month we are staunch vegetarians. It is the holy month of Shravan and we abstain from not only non-vegetarian food, but also onion and garlic. Truth be told, I like food without onion and garlic for two reasons. First of all, it is no fuss food. There is not a lot of chopping, grinding, blending involved. Secondly, onions and garlic sometimes out-flavor other ingredients in a recipe. When you eat food without onion and garlic, you can better appreciate the flavor of the other ingredients.

This recipe is one I usually make with onion and garlic. This time though, I made it without, and trust me it tasted really good. At least that's what my husband said. (He is such a sweetheart!)

Ingredients

• 2 potatoes peeled and chopped into large chunks
• 1 cup peas shelled and washed
• 3 medium sized tomatoes 
• 1 tbsp oil
• 1 tsp cumin seeds
• 8 to 10 curry leaves
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• salt to taste
• 2 cups water

Make a puree of the tomatoes and keep it aside. 

Heat oil in a wok and add the cumin seeds. Once they begin changing their color, add the curry leaves and tomato puree. Into the tomato puree, goes the turmeric powder, chilli powder, cumin powder, coriander powder and garam masala. 

Saute well for five to seven minutes till the gravy is dry and oil separates from the tomato paste. Now add the chopped potatoes, peas, salt and 2 cups of water.

Bring the gravy to a boil. Then turn down the heat and simmer covered for ten minutes. 

Garnish with coriander leaves and serve hot with paranthas, or puris.

Happy Cooking!