The temperature has finally started dropping seriously. Last night, I saw six patients in the ER, and my car was frosted over every single time. I chould have just stayed in the hospital, but when you have the option of going home, its hard to resist. Plus, the frost on the windshield looked really cool from the inside. Especially with Portishead playing.
Anyway, this morning, I wanted to make something hot, comforting and home-y. After uselessly googling for ten minutes, I came up with my own recipe.
Bottle gourd/ Yu choy curry
1 bottle gourd (lauki), peeled and chopped into big pieces
1 big bunch yu choy, chopped roughly ( I only used the stalks, but you can use the whole thing, or any other spicy greens)
1 inch piece of ginger , chopped
1 serrano pepper, chopped
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin
1/4 tsp turmeric
salt to taste
1/2 cup coconut milk
a handful of chana daal (split black gram)
a handful of mixed fresh herbs (I used cilantro and mint)
– Heat oil in a pressure cooker/ crock pot.
– Add mustard and cumin. Let them sizzle.
– Add lauki and yu choy, saute for a minute.
– Add turmeric, salt to taste, 1/4 cup water.
– Cover and cook. In a pressure cooker, you'll only need one whistle.
– In the meantime, roast chana daal in a heavy skillet.
– Grind roasted daal, coconut milk, ginger, serrano pepper, herbs in a blender/wet grinder.
– When the veggies are done, add the ground paste and simmer for a minute.
Serve with paranthas. I went the whole hog and made paranthas at home. It was So good. I took pictures, but taking a good picture of lauki sabzi is beyond my limited capability.