Bottle Gourd and Split Bengal Gram Veg

Bottle gourd is a suitable vegetable for light, low-cal diets as well as for children, people with digestive problems, diabetics and convalescents. Bottle gourd is having high water content hence it’s cooling, calming, diuretic and easy to digest. Due to its alkaline nature it is also used in treating urinary disorders. Bottle gourd juice is very helpful in treating insanity, epilepsy, stomach acidity, indigestion, ulcers and nervous diseases. By adding Bengal gram dal to it, we are able to make it rich in protein also.

Cooking time:       10 mins
Preparation time: 10mins
soaking for: 10 mins


Bottle gourd:   200 Gms chopped in 1”cubes
Split gram dal: 1 cup soaked in warm water for 10 mins
Ginger garlic paste:   2 tsp
Cumin seeds:     1 tsp
Mustard seeds:   1tsp
Tomato:  1 small finely chopped
Turmeric powder:  1 tsp
Salt :   as per taste
Oil:      1 tbs
Fresh Coriander:       to garnish
Asafoetida:     1 pinch


  • First heat the oil in a pressure cooker, and add mustard and cumin seeds, when seeds starts to crackle, add asafetida, add ginger garlic paste, tomato, turmeric powder, red chili powder, salt, and stir for a minute.
  • Then add gourd, Bengal gram dal and half cup of water.
  • Now pressure cook till 3 whistles on high flame and then cook for 5 more mins on slow flame.
  • Let the cooker cool down, and after opening, garnish with fresh coriander leaves, serve hot with rice or rotis.

Nutritional value

Energy: 100 cal
Carbs:  8 gm
Protein: 8 gm
Fat: 4 gm
Fibers: 2 gm
Phosphorous: 10 mg
Calcium:  20mg

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