Ghiya Sabzi(Bottle Gourd Stew)


Benefits of Ghiya (Bottle Gourd)

  • Bottle gourd serves as a good source of vitamin C.
  • Bottle gourd helps you reach your recommended daily intake of zinc, an essential mineral.
  • It also regulates your blood cholesterol levels, plays a role in brain function and helps you make collagen, a protein important for tissue strength.
  • Helps to regulate blood sugar after a meal and prevented excessively high blood sugar levels.  More studies are being conducted to verify how much Bottle Gourd helps in these areas.
  • Bottle gourd is rich in fiber and essential minerals, iron and protein. Fiber helps in preventing constipation and other digestive disorders. Use in juiced form to treat stomach acidity, indigestion and ulcers.
  • Bottle Gourd is low in calories.
  • Bottle gourd juice is also helpful in losing weight.
  • Bottle gourd prevents excess sodium loss and also helps in preventing fatigue.
  • Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.

However it’s important that you don’t have the juice if it’s bitter because it has many toxins that can be harmful to you.

Ghiya (Bottle Gourd)


Time: 30minutes

Serving Size: 4 people


  • 1 big Ghiya peeled and cut up in small pieces. (can be easily found in your ethnic stores)

How to select Ghiya (Bottle Gourd)
Ensure that the bottle gourd has a smooth skin is pale green in color and free from any cuts, spots and blemishes. It should be firm to handle and the flesh should not feel soft when pressed.

  • 1 big onion roughly chopped
  • 2 medium tomatoes chopped
  • 3 tablespoons of olive oil
  • 1 Punjabi Wadi (dried spicy lentil rounds) crumbled in small pieces.  This can be found at your ethnic stores.  Keep it mind it is very spicy.  I usually put one rounds in a zip lock bag and bang it with a rolling pin to break it into  pieces.  If you plan to feed this dish to kids I would not put this Ingredient since it’s very spicy.
  • 1 ½ tsp. salt
  • ½ tsp. turmeric
  • 2 tsp. Geera (cumin) powder
  • 1 tsp. coriander powder
  • ½ tsp. chili powder
  • ¾ cup warm water


  • Heat the oil in a pressure cooker.
  • Add Punjabi Wadi and stir fry for about two minutes till you see the color change to a darker brown.
  • Add all the remaining ingredients together.
  • Add all the spices.
  • Add the ¾ cup warm water and mix everything nicely.
  • Then close the pressure cooker and leave it on high and allow 10 whistles.
  • After your 10th whistle switch off the stove and remove the steam before opening the pressure cooker.
  • When you open the pressure cooker the Ghiya should be soft and mashed up in all the spices.  If you see that the Ghiya is still slightly hard, close the lid and give it another 4/5 whistles.
  • You can use a masher to mash up the Ghiya even more.  Once it’s all mixed up place in a dish and garnish with coriander.

Best Served with Roti (Indian bread)

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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