Photo Purchase Keywords: Chickpeas, Bottle Gourd
(It takes money, time, effort and energy for food photography. Please don’t photosteal. Click on the links and purchase the photos legally to digital download and to print. Thanks.)
I am sure you must have come across people who constantly fish for opinions. “Should I do this?”, “What do you think about this?”, “Do you think this suits me?” The first few times it’s endearing, and then it starts to get annoying. “I see a head on your neck, don’t you have a functioning brain?” You want to hurl back the questions. Whenever I see such fishing activity in virtual world, I wonder whether this coquettish routine is a clever manipulation for comments or a confused cry for help. Whatever the reason might be, it is always better to avoid such people who act like they need to conduct focus groups for everything.
When it comes to cooking, here is a recipe that doesn’t need a focus group to know it tastes good. Well, the recipe is lauki-chole, and it has silk like lauki also known as bottle gourd and smooth tasting chickpeas. Chickpeas are one legume that can stand on their own in taste department. They can pamper other ingredients without pandering to them. That’s a good company to have.
Bottle Gourd (Lauki, Sorakaya, Dudhi), Chickpeas and Tomato
Recipe:
(for two, for two meals)
1 tablespoon – ghee
1 onion- finely chopped
4 tomatoes – finely chopped
1 small bottle gourd (lauki, Dudhi, Sorakaya), about 6-8″
3 cups chickpeas, pre-soaked in water
1 tablespoon chana masala powder (homemade or store-bought)
Chilli powder, turmeric, salt, and lemon juice – to taste
1 tablespoon – kasuri methi
Cook chickpeas to tender in salted water. Drain. Separate about half cup and puree to fine, for a low-calorie chole thickener.
Lightly scrape the bottle gourd’s (lauki) skin, cut to middle lengthwise. Scoop the seeds out and then cut the white part to bite-sized cubes.
Heat ghee in a big pot. Add onions and tomatoes. Saute to soft mush. Add the cubed bottle gourd. Saute to tender. Add the chickpeas and the chickpea paste. Also stir in the spices – chana masala powder, chilli, turmeric powders, and salt. Add about a cup of water. Mix well. Simmer, covered for about 15 to 20 min. At the end, sprinkle the kasuri methi and lemon juice. Mix and serve right away.
I like chole. The chickpeas in chole are good with vegetable combination, and they make filling meal with minimum effort. This type of vegetable chole satisfies any grain – rice, chapati, pasta, millet and even the toasted bread.
Lauki-chole with Rice, Lemon and Pickled Pepper ~ Meal Today
Lauki in Ayurveda, Lauki at backyard garden
Bindiya’s Kashmiri recipe with lauki
Indira
