Bottle gourd is the one of vegetable which will easily available in Indian market. It is rich in water content. It is very good for health and it has Vitamin C, Thiamin, Niacin(Vitmain – B3), Pantothenic Acid,Pyridoxine (vitamin B-6) and small amounts of Folates. It also contains minerals such as calcium, iron, zinc, potassium, sodium, manganese and magnesium . It cures Jaundice (leaf juice), Diabetes, Obesity, Constipation, Acidity, Skin Condition, Stops Premature Aging, Swelling (if taken at noon), Insect Bites (leaf) and Anemia (Iron). It also combats Parasites or Intestinal Worms, Insomnia, Depression, Improve Memory, Cold/Cough/Sinus, Asthma, Fever, Colic Pain and Ulcer.
Women suffering from reproductive issues such as PMS, PCOS, water retention, Hype or Hyper thyroid, Leukorrhea and Infertility (female egg), can also take this vegetable and the flower of the plant. Again best taken during lunch. Avoid after pregnancy as in pregnancy the chances of water retention is high.
Bottle gourd – 1
Tomato – 2
Onion - 1
Toor dal – 1 cup
Mustard seed – 1 teaspoon
Sambar powder – 2 teaspoon
Salt for taste
Oil for seasonings
Curry leaves, Coriander leaves for garnishing
Steps
Cut 1 bottle gourd into cubes and pressure cook 1 cup Toor dal, 2 Chopped tomato, required salt along with cut bottle gourd till 3 whistles.
Cool down and let pressure release automatically.
Heat a pan and add 3 teaspoon of oil.
Once oil hot, add 1 teaspoon of mustard seeds. Let mustard splutter.
Then add 1 sliced onion and fry it until it get translucent.
Add 2 teaspoon of sambar powder and stir it. Fry till the raw smell goes out.
Now add this seasoned mix with the cooked bottle gourd mix and stir it.
Boil this mix for 3 minutes. Later add curry leaves and stir it.
Finally, Garnish with coriander leaves.
Now the Bottle gourd Dal is ready to serve.
Women suffering from reproductive issues such as PMS, PCOS, water retention, Hype or Hyper thyroid, Leukorrhea and Infertility (female egg), can also take this vegetable and the flower of the plant. Again best taken during lunch. Avoid after pregnancy as in pregnancy the chances of water retention is high.
Ingredients:
Bottle gourd – 1
Tomato – 2
Onion - 1
Toor dal – 1 cup
Mustard seed – 1 teaspoon
Sambar powder – 2 teaspoon
Salt for taste
Oil for seasonings
Curry leaves, Coriander leaves for garnishing
Steps
Cut 1 bottle gourd into cubes and pressure cook 1 cup Toor dal, 2 Chopped tomato, required salt along with cut bottle gourd till 3 whistles.
Cool down and let pressure release automatically.
Heat a pan and add 3 teaspoon of oil.
Once oil hot, add 1 teaspoon of mustard seeds. Let mustard splutter.
Then add 1 sliced onion and fry it until it get translucent.
Add 2 teaspoon of sambar powder and stir it. Fry till the raw smell goes out.
Now add this seasoned mix with the cooked bottle gourd mix and stir it.
Boil this mix for 3 minutes. Later add curry leaves and stir it.
Finally, Garnish with coriander leaves.
Now the Bottle gourd Dal is ready to serve.
