When chefs in the Mughal era introduced lauki ka halwa and lauki ka raita, they probably couldn’t imagine that these recipes would become so popular in the sub-continent that even after centuries bottle gourd lovers would enjoy them. Cultivated in humid and warm climates around the world, this versatile vegetable is known as lauki, ghia or doodhi in the subcontinent. Calabash, white-flowered gourd, opo squash, trumpet gourd and long melon are some other common names for it.

Amazing facts

The bottle gourd is proven to have sedative and antibilious properties. It is light and low in calories, prevents fatigue, and keeps the body cool and refreshed during summers. With approximately 96 per cent water content, bottle gourd is a great thirst quencher. 100gms of this vegetable has just 15 calories, 1gm fat with relatively low levels of saturated fat, cholesterol and noticeable high levels of dietary fibre, vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese.

Dietary fibre present in bottle gourd assists in keeping the body well-nourished, curbs unnecessary appetite, and cures digestive irregularities such as constipation, flatulence and piles. Loaded with vitamins B and C, it aids the anti-oxidative action of the body.

This humble everyday vegetable has numerous nutritional benefits and can be tranformed into delicious cuisine

Perfectly balanced levels of sodium, potassium, essential minerals and trace elements in bottle gourd regulate blood pressure and reduce risk of heart ailments. It has the potential to promote weight loss, is good for growing children, people with diabetes and those recovering from illness or an injury. Ayurvedic physicians recommend bottle gourd for balancing liver functions, especially when the liver is inflamed and unable to process food efficiently.

Culinary magic: Bottle gourd is affordable, delicious and has a neutral flavour. A little bit of creativity can result in lip-smacking preparations to inspire friends and family.

Juices: Starting your day with a glass of bottle gourd juice promotes weight loss, treats urinalysis, replenishes water loss and reduces liver inflammation. Just take about one cup of peeled and sliced bottle gourd, add some mint leaves, a bit of water and blend. Once done, strain and add a spoon of cumin powder, black pepper powder and salt to taste, stir in a few ice cubes.

Curries and gravies: Besides its classic combo with chana daal (bengal gram) or with chicken, it can be transformed by an exciting play of spices into many other delicious dishes, such as bottle gourd dumplings in a flavourful gravy. Blanched bottle gourd, marinated in lime, stuffed with cottage cheese and then baked will be a creative addition to your dinner menu. Some recipes are not considered authentic in the absence of bottle gourd. It’s an integral ingredient of famous Parsi veg dhansak, and south-Indian sorakkai qorma (creamy bottle gourd gravy cooked in coconut milk).

Deep-fry and stir-fry: In this rainy season, try bottle gourd fritters. Cut round slices of bottle gourd, soak in water with salt and lemon juice; make batter with gram flour and desi spices; dip bottle gourd slices in the batter, fry and enjoy. Substitute chicken nuggets with mouth-watering bottle gourd nuggets for kids. You can also stir-fry it, along with sliced mushrooms, onions, capsicum and thinly sliced beef tenderloin or chicken breast. Season it according to your choice and serve.

Desserts: You may have often prepared halwa and kheer using bottle gourd; now you can also satisfy your sweet tooth by bottle gourd kulfi, ice cream, fudge, mousse or even sneak it in a chocolate cake or brownies.

Chocolate cake with bottle gourd

Ingredients:

Bottle gourd 1 cup, freshly grated

All purpose flour 1 cup

Cocoa powder 6 tbs

Castor sugar 8 tbs

Baking soda  1/2 tsp

Baking powder 1/2 tsp

Coffee powder 1 tsp

Vegetable oil 1/4 cup

White vinegar 1 tsp

Vanilla essence 1 tsp

Hot water 3/4cup

A pinch of salt

For glaze:

Castor sugar 1/2 cup

Cocoa powder 1/2 cup

Butter  2 tbs

Heavy cream           1/2cup

A pinch of salt Vanilla

extract  1/4 tsp

Method: Preheat the oven at 180o C for 10-15 minutes. Grease cake tin with butter, or line with parchment paper. Sift all the dry ingredients together in a large bowl. Make a well in the centre and pour the liquid ingredients in it. Squeeze out water from grated gourd and stir in gently with the cake mixture till combined. Pour batter into the greased tin. Bake in the preheated oven at 180o for 35-38 minutes or till a toothpick inserted in the centre of the cake comes out clean.

For glaze:

Combine all ingredients together in a saucepan over a slow flame and mix well to avoid lumps. Boil for about two minutes on low heat. Pour sauce on cake and serve warm. It’s divine, and you can’t tell what’s in it!

Published in Dawn, Sunday Magazine, September 18th, 2016