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Bottle Gourd With Split Yellow Mung Recipe
|Bottle gourd||500 Gram, skinned and diced|
|Mung||3 Cup (48 tbs), cooked (Use Yellow Variety)|
|Coconut||1 Tablespoon, grated|
|Tomato||1 , cubed|
|Lime||1 , juiced|
|Fresh coriander||1 Tablespoon, chopped|
|Mustard seeds||1⁄2 Teaspoon|
|Ginger||2 Inch, chopped|
|White pepper||1 Teaspoon|
|Green chilly||1 , slit length wise|
|Fenugreek seeds||1⁄4 Teaspoon|
|Oil||1 Teaspoon (Any Of Your Choice)|
Serving size: Complete recipe
Calories 2414 Calories from Fat 167
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 130.8 mg5.5%
Total Carbohydrates 426 g141.9%
Dietary Fiber 108 g432.1%
Sugars 46.7 g
Protein 156 g312%
Vitamin A 60.4% Vitamin C 224.5%
Calcium 106.1% Iron 271.3%
*Based on a 2000 Calorie diet
Set aside Prepare the seasoning by first heating oil in a pan ana placing the mustard seeds in it.
When they begin to splutter add the cumin and turmeric and asaioetida powders.
Stir Fry lor half a minute and add the rest of the seasoning ingredients and stir iry for a minute.
Then add the diced bottle gourd.
Add to this about three cups of water and cook till almost done.
Then add the cooked dal, salt to taste and cook till the gourd is thoroughly done.
Mix well and spike with lime juice just before servings Transfer to a serving dish and garnish with the chopped coriander.