Ghiya (Bottle Gourd) Recipe
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)