Bottle Gourd Kadhi

Anapakaya Challa Majjiga.

Bottle gourd is boiled till soft. Besan yogurt mixture is cooked in tempered oil along with cooked bottle gourd till the raw smell of the besan is vanished. Finally bottle gourd kadhi is garnished with cilantro and served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Kadhi.

Ingredients:

Bottle Gourd 1 1/2 Cups (chopped)
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Whisk together yogurt, besan, turmeric powder and salt into smooth mixture.
Peel, remove ends and chop bottle gourd / lauki into small cubes.
Bring around a cup of water to boil, add bottle gourd and salt.
Boil till bottle gourd pieces cook and turn translucent.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and fry for few seconds.
Then stir in cooked bottle gourd (along with the stock) and besan yogurt mixture in that order.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring again to a bubble.
Garnish with chopped cilantro and s bottle gourd / doodhi kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Adjust the consistency of the kadhi with water.
Variations: You can also add coriander powder, cumin powder and red chili powder if desired.
Other Names: Anapakaya Challa Majjiga, Bottle Gourd Kadhi, Challa Anapakaya, Sorakaya kadhi.

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Bottle Gourd Roti

Anapakaya Rotti.

This is a thick roti / rotti made with bottle gourd / lauki. Bottle gourd is grated and mixed with spices and rice flour to form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Bottle gourd rotti is generally served with pickle and yogurt.
Makes: around 2 Bottle Gourd Roti.

Ingredients:

Bottle Gourd 1 Small
Rice Flour 6 – 8 tbsps
Onion 1 Small
Whole Red Chiles 3 – 4
Cumin Seeds 1/2 tsp
Curry Leaves 5
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly peel and grate the bottle gourd using a food processor. (abt. 1 1/2 cups)
Alternatively, grate the bottle gourd using thick side of the grater.
Roughly tear the curry leaves.
Peel and roughly chop the onion.
Grind onion, broken red chiles, cumin seeds and salt into coarse paste without adding any water.

In a mixing bowl, mix together rice flour, ground onion paste, grated bottle gourd, curry leaves and salt.
The dough feels soft and but holds its shape when formed into a ball.
If the bottle gourd is too juicy, slightly squeeze the grated bottle gourd to remove some water.
Reserve the water and use while mixing the dough.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of bottle gourd mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered for around 5 minutes and remove the lid.
Simmer and let the bottle gourd roti crisp up for a good 10 – 15 minutes
Remove the bottle gourd roti onto a plate and repeat the same with remaining portion of the mixture.
Serve bottle gourd roti with mango pickle and a tbsp of yogurt.
Notes: Make sure to cook the roti well.

Suggestions: Roti is hard – reduce amount of rice flour and cook for less amount of time.
Roti is starchy – cook on low heat for more time.
Roti breaks – add more rice flour to bind the next portion.
Variations: Try this variation called Bottle Gourd Moong Roti. Also check the roti category.
Other Names: Anapakaya Rotti, Sorakaya Rotti, Dudhi Roti, Lauki Roti.

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