About:

This sabzi is packed with full of healthy veggies bursting with flavour and deliciously warming dish. Cauliflower is too dense and thick a vegetable to cook properly in a wok from raw, so it’s precooked first. Serve this curry with steamed basmati rice or toasted chapati or pita bread to catch all the savory sauce.

Health Benefits:

Bottle gourd is rich in dietary fiber with very low content of fat and cholesterol. Approximately 96% of bottle gourd is water and is therefore a great thirst quencher. Apart from the iron content it is also rich in vitamin B and vitamin C. it also contains sodium, potassium, essential minerals and trace elements.

Yields-3-4 servings
Preparation time-20 minutes
Cooking time-20 minutes

Ingredients:

• Diced bottle gourd-2cups
• Cauliflower florets- 3 cups (blanched in hot water for 5minutes)
• Spinach-1bunch (cleaned and chopped)
• chopped onion-1medium
• chopped tomato-1medium
• Grated ginger-1tsp
• Minced garlic-3cloves
• Green chillies-3
• Red chillies-2
• Cumin seeds-1tsp
• Turmeric powder-1/2tsp
• Cumin powder-1tsp
• Ground cinnamon-1/2tsp
• Salt- to taste
• Oil-2tsp
• Lemon juice-to taste

Granishing:

• Chopped coriander/pomegranate

Procedure:

• Heat oil in a pan. Add cumin seeds, ginger, garlic, red chillies saute for few seconds.
• Add onion, green chilles, and saute untilonions are translucent, add tomatoes and saute until mushy.
• Add turmeric, cumin powder and saute for a minute.
• Now add cauliflower, bottle gourd and cook until tender.
• Once cauliflower and bottlegourd are tender add chopped spinach, salt, ground cinnamon simmer
• As it cooks and coated well turn off the flame and drizzle some lemon juice.

Serve hot with

Oats and Flaxseed rotis (Zero Oil)

Herbed Lacha Paratha

Naan:

Note:

• Alternatively Frozen Cauliflower florets can also be used.
• I retained the skin of the bottle gourd- you can peel the skin and use it.