Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 8minutes
Cook Time 12minutes
Total Time 20minutes
Servings 4
Calories 70kcal
Ingredients
3/4PoundOpo SquashPeeled and cut to small pieces
1CupFenugreek leavesSeparate leaves from stalk and chop the leaves coarsely
1/4CupOnionFine cut
1/4CupTomatoFine cut
1TeaspoonMustard Seeds
1/4TeaspoonTurmeric Powder
1/2TeaspoonRed Chili Powder
1/2TeaspoonSea SaltOr to taste
1TablespoonCoconut OilCold pressed, organic
Instructions
Peel and cut bottle gourd, fine cut tomatoes, onions and set them in a bowl. Wash and drain. Pick methi (fenugreek) leaves, discard stems, wash, drain and chop.
Heat oil in a pan, add mustard seeds. As they crackle, add cut vegetables (not fenugreek). Add salt, turmeric powder, chili powder and sauté for a couple of minutes.
Set lid on, set flame on low-medium and let it cook for 3-4 minutes. Remove lid, stir and set lid back.
Remove lid, add chopped methi, mix well and let it cook for 2-3 minutes.
Mix well, transfer to bowl. Serve hot with fresh methi paratha and tomato chutney.
Notes
Great with fresh rotis, but also goes well with steamed brown rice and organic ghee.*Use organic ingredients wherever possible