Tuesday, January 27, 2009

Lauki (Ghiya) ka Chheelan

Ok, here's another one... specially for Namita, who requested me to add this next and for Sukriti, who keeps on asking me, if she needs to buy bottle gourd for me, so that I get this dish cooked!!! :D and of course for everyone else, who loves it... :)

Lauki ka Chheelan

Bottle gourd (lauki) - 1 kg
Gram flour (besan) - 2 tbsp
Red Chilly Powder (laal mirch) - 1 tsp
Asafoetida (heeng) - 1 pinch
Cumin seeds (jeera) - 1/2 tsp
Turmeric powder (haldi) - 1/4 tsp
Oil - 2 tbsp


Peel the bottle gourds with a knife, not with a peeler, because the peel has to be thicker than usual for this dish. (You can prepare the bottle gourds as well...that will be another dish, for this one, you only need the peel.) Cut the peel in small pieces, to be precise, 0.5cm x 1 cm (the width can vary, but the length should not be more than o.5 cm! Wow, what precision! :D ) Boil it and strain it as much as possible.

Roast gram flour till it's light brown and keep it aside.

Heat oil in a pan and add asafoetida, cumin seeds, turmeric powder, the boiled and strained peel and add the roasted gram flour to it. Now add salt and chilly powder and let it cook on a low flame for about 10 minutes.

VoĆ­la, the Chheelan is ready! Enjoy! :)

1 comment:

  1. Wooooooh!! Easy to cook man..I will be trying the kaanji this weekend! Yummyyyy.. can't waittttttttttttt..:)