Ghiya vegetable (gravy)
Ghiya Vegetable Gravy is a healthy and delicious Indian curry made with bottle gourd, onion, tomato, and a blend of aromatic spices. It's a great source of fiber, vitamins, and minerals, making it suitable for many dietary preferences. This recipe is vegetarian, vegan, and gluten-free, making it suitable for people with these dietary needs.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
114 kcal
Protein
1 g
Carbs
10 g
Fat
5 g
Fiber
5 g
Ingredients
BOTTLE GOURD
1 small (30g)
Tomato, ripe, local
1 small (30g)
Onion, big
1 medium (60g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.5 tsp (2.5g)
CHILLIES, dry
0.25 tsp (1.25g)
Coriander seeds
0.25 tsp (1.25g)
Ginger, fresh
1 tsp (5g)
Common salt
1 tsp (5g)
Mustard oil
1 tsp (5g)
Coriander leaves
5 gms (5g)
Instructions
Cooking Steps
Place the pressure cooker on the stove over medium heat. Add oil let it heat up.
Add cumin seeds and mustard seeds. Allow them to splutter.
Add chopped onions, green chilies, grated ginger. Sauté until the onions turn golden brown.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Add the finely chopped tomatoes. Cook until they become soft and the oil starts to separate.
Add the peeled and cubed bottle gourd pieces to the cooker. Mix them well with the masala.
Allow it to pressure cook till 2-3 whistles and later release the pressure naturally before opening the cooker.
If the gravy is too thick, add a little water to adjust the consistency.
Garnish with fresh coriander leaves and serve.