Ingredient: Fasting Salt / Sendha Namak / Rock Salt

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

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Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
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5 from 1 vote

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Bottle guard / Loki has a place of its own in summer green vegetables.
Bottle Gourd vegetables are very healthy and simple to digest.
Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha.
Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest.
We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
Course Main Dish, Snacks
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 12kcal

Equipment

  • Cooker
  • Plate
  • Knife
  • Spatula

Ingredients

  • 200 Grams Bottle Gourd / Lauki, chop bottle gourd
  • 2 – 3 Unit Dried Mango Slice / Amchur Slice, Break slice into pieces
  • 1 tsp Cumin / Jeera Seeds
  • 3 tbsp Coriander leaves / Dhaniya Patti, Finely chopped
  • 1 Unit Green Chilli / Hari Mirch, Chopped
  • 1 – 2 Unit Red Chilli / Lal Mirch, Break into 2 pieces
  • 2 tsp Desi Ghee
  • as per required Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • First peel off bottle guard, and chop them in pieces in cubical shape.Place a cooker onto gas and add 2 tsp of desi ghee.
    First peel off bottle guard, and chop them in pieces in cubical shape. Place a cooker onto gas.
  • Take dried mango slice / amchur slice and finely chopped green chilli.
    Take dried mango slice / amchur slice and finely chopped green chilli.
  • When the ghee gets hot, add cumin seeds, red chilli.
    When the ghee gets hot, add cumin seeds, green chilli, red chilli.
  • Add green chilli in the cooker.
    Add green chilli in the cooker.
  • When the cumin starts crackling, add chopped bottle guard.
    When the cumin starts crackling, add chopped bottle guard.
  • After that add dried mango slice into cooker.
    After that add dried mango slice into cooker.
  • Fry bottle guard for 3 minutes in cooker.
    Fry bottle guard for 3 minutes in cooker.
  • After that add 2 cup water in the cooker.
    After that add 2 cup water in the cooker. Now add sendha salt as per taste.
  • Now add sendha salt as per taste.
    Now add sendha salt as per taste.
  • Now close the lid of cooker. Allow a whistle in the cooker. Allow gas pressure to drain.
    Now close the lid of cooker.
  • Transfer the vegetable into bowl.
    Transfer the vegetable into bowl.
  • Now sprinkle coriander leave on curry. Add lemon juice at the time of serving. Serve hot.
    Now sprinkle coriander leave on curry.

Notes

  1. Bottle Gourd has always been regarded as one of the healthiest veggies.
  2. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated.
  3. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves.
  4. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium.”
  5. It helps in maintaining a healthy heart and brings down bad cholesterol levels.
  6. The juice is also beneficial for diabetic patients as it stabilises the blood sugar level and maintains blood pressure.
  7. Bottle Gourd vegetables are very healthy and simple to digest.
  8. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
You can also try some more recipe’s for fasting…

Aloo Sabji / Potato Gravy Curry Upavasa

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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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