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Chick Peas Bottle Gourd Courgettes
A unique combination of chickpeas, nuts and bottle gourd with a hint of pepper.
Chef Gautam Mehrishi Chick Peas Bottle Gourd Courgettes Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-25-30 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 25 Min

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INGREDIENTS

  • 1 bottle gourd
  • 2 tsp black pepper powder
  • 1 tomato
  • 2 to 3 tsp olive oil
  • 4 to 5 tsp sesame oil
  • 2 tsp black pepper powder
  • 1 tsp green chillies
  • 2 tsp lemon juice
  • salt
  • water
  • 1 cup boiled chickpeas
  • 1 cup roasted peanuts
  • 3 to 4 tbsp Almonds powdered
  • 3 tbsp green chillies
  • black pepper powder
  • salt
  • 6 to 8 tsp olive oil
  • 4 to 5 tsp sesame oil
  • 6 to 8 tsp olive oil
  • 2 tbsp grated cheese

HOW TO PREPARE CHICK PEAS BOTTLE GOURD COURGETTES

  1. 1

    Peel and cut the bottle gourd into big roundels.
  2. 2

    Scoop out the soft part from the centre and shape them like a crown.
  3. 3

    Add salt and lemon juice to a boiling water.
  4. 4

    Blanch the bottle gourd roundels with the tomato until both become soft.
  5. 5

    Put directly into cold water once removed from heat.
  6. 6

    In a mixer, add boiled chickpeas, roasted peanuts, powdered almonds, green chillies, black pepper powder, salt and olive oil.
  7. 7

    Blend the ingredients.
  8. 8

    Heat sesame and olive oils in a pan.
  9. 9

    Add the blended mixture and fry for some time.
  10. 10

    Add water and grated cheese.
  11. 11

    Set aside in a bowl for cooling.
  12. 12

    Stuff the bottle gourd with the chickpea mixture.
  13. 13

    Peel the blanched tomato and cut into fine slices.
  14. 14

    Heat sesame and olive oils in a different pan.
  15. 15

    Fry the tomato skin.
  16. 16

    Add black pepper powder and green chillies.
  17. 17

    Cook the stuffed bottle gourd for 2 minutes on a low flame.
  18. 18

    Sprinkle lemon juice and put off the flame.
  19. 19

    Arrange the sliced tomatoes and the stuffed bottle gourd in a serving dish.
  20. 20

    Serve hot, garnished with fried tomato skins.

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