Oil-Free Sponge Gourd With Garbanzo Beans

OIL-FREE SPONGE GOURD WITH GARBANZO BEANS

Hi, my dear friends.Welcome to my food corner again. Today I will make a simple healthy and tasty recipe of Sponge Gourd With Garbanzo Beans curry which is oil-free. It just needs some basic ingredients and less of your time to prepare. I make it in my kitchen and it is liked by all, being healthier. So I suggest that all of you too try it sometime in your kitchens. So let’s start with the recipe—

Ingredients:

  1. Sponge Gourd -1 kg
  2. Garbanzo Beans -200 gms
  3. Onions -2
  4. Minced Garlic -1 tsp
  5. Ginger Paste – 1 tsp
  6. Green Chillies -2
  7. Cumin Powder -1 tsp
  8. Paprika -1 tsp
  9. Garam Masala -1 tsp
  10. Five Spice -1 tsp
  11. Bay Leaf -1
  12. Lemon Juice -2 tsp

STEPS

Step 1

Wash, scrape and cut the sponge gourd into small pieces. Chop the onions and green chilies. Soak the garbanzo beans overnight and boil it.

Step 2

IMG-5269In a kadhai add the five spice, bay leaf and let it splutter. Dry roast it. Then add the chopped onions and green chilies and fry for three minutes till the onions are half fried. Now, add in the minced garlic and ginger paste and fry for two minutes. Now add the spice mix, salt, turmeric powder, paprika, cumin powder,garam masala and fry everything till it loses its rawness.

Step 3

IMG-5271.JPGNow add the chopped veggie and some water. When the water in the dish evaporates and the veggie is cooked, add the boiled garbanzo beans and saute it for five minutes until the beans are lightly fried. Finally, when the veggie and beans are properly sauteed, switch off the gas and let the dish cool. Lastly, add  2 tsps of lemon juice to the dish.

Our Oil-Free Sponge Gourd And Garbanzo Beans Curry is done. Serve it with hot chapatis(Indian flatbread), paranthas or with rice, dal and a homemade chutney, preferably mango chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Oil-Free Panir And Bitter Gourd Curry

OIL-FREE PANIR AND BITTER GOURD CURRY

Hello dear buddies. Today I’ll be sharing a recipe which is oil-free and has a very unusual combination of panir and bitter gourd. It is healthier, greener and tasty too. Can be had with paranthas or your regular lunch and dinner platters. This is a great recipe for diabetics and people having stomach related ailments. I hope you will all like it. The recipe is as follows:-

Ingredients:

  1. Bitter gourd – 250 gms.
  2. Panir or Tofu – 100 gms.
  3. Onions(finely chopped) – 1(big size).
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Ginger-Garlic paste – 2 tsp.
  7. Coriander Powder – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Vegetable or Subzi masala – 1 tsp.
  10.  Fresh tomatoes(chopped) – 2.
  11. Garam Masala – 1/2 tsp.
  12. Dry Mango Powder or Amchoor Powder – 1/2 tsp.
  13. Salt – According to taste.

For the tadka – Five Spices – 1 tsp.

  1. Curry Leaves – A bunch.

For Garnish – Fresh chopped cilantro.

STEPS.

IMG_3093.JPG

Step 1 

Wash and cut the bitter gourd into large pieces. Now half-boil it in a saucepan adding slight salt and turmeric powder. Finely chop the onions and the tomatoes. Cut the panir into medium-sized cubes.

Step 2 

Take a kadhai and add the five spices to it. Now add some chopped onions. Fry it till half-done. Now add the curry leaves and ginger-garlic paste to it and fry again till the paste is properly fried, letting its rawness go. Now add in the masalas i.e, salt, turmeric powder, red chilly powder,coriander-cumin powder, sabzi masala,garam masala and fry it without using even one drop of oil. If the masalas start to burn sprinkle some water over them and then fry. Now add the chopped tomatoes and cook the masala again till it is very well fried. The taste of the curry will come only when the masalas and tomatoes are well fried and cooked. They should not have any bit of rawness in them. Lastly, add the dry mango powder. Now drop in the panir pieces and fry them for two-three minutes. Next, add in the boiled bitter gourd and fry again for two minutes. Now add the water to make a sumptuous gravy taking care not to add too much of it also. You can fry the cubes without using oil in a pan or use it just as it is for the gravy. Let the gravy simmer for ten minutes.

IMG_3097.JPGOur Oil-Free Panir And Bitter Gourd curry is ready. Garnish it with some chopped cilantro. Serve it with phulkas, steamed rice, dal, veggies or naan.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!