Bharta is a popular North Indian Dish which is prepared with different kinds of mashed vegetable. Baingan Bharta featuring the eggplant is the most popular. Below is a recipe for Lauki (Bottleguord) Bharta. Even those who do not use Lauki in their cooking would love this Bharta as the various spices and the Ginger Garlic Paste added while making this Bharta gives a great taste and flavor to this dish.
Bottle Gourd (Lauki / Sorakkai) – 1 ½ cup (Peeled, boiled and blended)
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Fresh or Frozen Green Peas- ¼ cup
Finely chopped Ginger – 1 tsp
Finely chopped Garlic – 2 tsp
Spicy Green Chillies – 2 (Finely chopped)
Onion – 2 (Finely chopped)
Tomatoes – 2 (crushed)
Red Chilli Powder – 1 tbsp
Turmeric Powder – ¼ tsp
Coriander Seed Powder – 1 tbsp
Garam Masala – ¼ tsp
Sugar – 1 tsp
Salt to taste
Finely chopped Coriander Leaves – 2 tbsp
Heat the Oil in a pan. Add Cumin Seeds and allow them to crackle. Add Ginger, Garlic, Green Chillies and the Onion. Stir cook till the Onion turns brown.
Add the crushed Tomato and Salt, Chilli Powder, Coriander Seed Powder and Turmeric Powder. Cook till the Oil separates.
Add the boiled and blended Lauki. Mix well. Add ¼ to ½ cup of water. Simmer for 4 to 5 minutes in medium flame.
Add the boiled Green Peas and Garam Masala and Sugar.
Continue cooking for further 2 minutes.
Transfer to a serving bowl. Garnish with Coriander Leaves. Serve hot with Jeera Rice, Roti etc.
If you do not have Green Peas, you can skip it.
Adjust the texture as required.