Bottle Gourd is packed with nutrition, and recommended for high blood pressure and urinary disorders. Bottle gourd which is called as LAUKI in Hindi. It bears very useful medicinal properties. It is a good source of carbohydrates, Vitamin A, C and minerals. Kadhoo( lauki ) helps in maintaining blood pressure and cholestrol; helps controlling diabetes, reduces fats; also useful in weight loss. It is a rich source of vitamins, minerals, and fiber.
Ghonto is generally makes in Bengali Cuisine with the vegetables ( cabbage, gourd, radish etc.) where vegetables are finely chopped or grated very finely and cooked with a tempering like mustard seeds, cumin seeds and few spices. Non-vegetarian ghotos are also made where fish or fish head are added with vegetables.
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Ingredients :
Lau/lauki : 1 ( medium/big)
Mustard Seeds/Rai : 2 tsp.
Turmeric powder : 2 tsp.
Green chilli : 1 or 2(chopped)
Ginger grated : 1 tsp.
Sugar : 2tbsp.
Salt to taste
Oil : 1 tbsp.
Fresh coriander leaves for garnishing
Method :
Wash and peel the gourd. Don't throw away the peels. In Bengali cuisine, we have many delectable dishes made from it, like crispy fries(lau-er khosa bhaja) or charchari from it.
Grated the gourd finely.
Heat oil in a pan, temper with mustard seeds and slited green chilli. When chilli turns light dark and seeds crackle, throw chopped up gourds and a pinch of salt and turmeric powder. Stir for a while, water will come out. Cover and cook it in low flame.
Add very little water and sugar let it cook. Gourds cook very fast. lastly, add grated ginger. When all the water evaporates and gourds are quite soft and mushy, remove from heat.
Throw chopped fresh coriander leaves, mix well and serve hot with hot rice.
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Ghonto is generally makes in Bengali Cuisine with the vegetables ( cabbage, gourd, radish etc.) where vegetables are finely chopped or grated very finely and cooked with a tempering like mustard seeds, cumin seeds and few spices. Non-vegetarian ghotos are also made where fish or fish head are added with vegetables.
Ingredients :
Lau/lauki : 1 ( medium/big)
Mustard Seeds/Rai : 2 tsp.
Turmeric powder : 2 tsp.
Green chilli : 1 or 2(chopped)
Ginger grated : 1 tsp.
Sugar : 2tbsp.
Salt to taste
Oil : 1 tbsp.
Fresh coriander leaves for garnishing
Method :
Wash and peel the gourd. Don't throw away the peels. In Bengali cuisine, we have many delectable dishes made from it, like crispy fries(lau-er khosa bhaja) or charchari from it.
Grated the gourd finely.
Heat oil in a pan, temper with mustard seeds and slited green chilli. When chilli turns light dark and seeds crackle, throw chopped up gourds and a pinch of salt and turmeric powder. Stir for a while, water will come out. Cover and cook it in low flame.
Add very little water and sugar let it cook. Gourds cook very fast. lastly, add grated ginger. When all the water evaporates and gourds are quite soft and mushy, remove from heat.
Throw chopped fresh coriander leaves, mix well and serve hot with hot rice.
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