Monday, February 15, 2010

Ash gourd-Capsicum Sabzi with Coriander Rotis

I know how to prepare ash gourd (white pumpkin) in a few different ways, all South Indian. Never had a North Indian sabzi, maybe not that popular a veggie there. I have seen bottle gourd prepared in different dishes.I decided to make a sabzi. I searched for recipes that I would be interested in but didn't find any. I did not know what I was going to make when I started, just was going with the basics.

I thought if the new sabzi is a flop, I at least needed something substantial to serve for lunch. So, I made coriander rotis and a carrot salad. Verdict in our house was 2 out of four. The kids did not like the sabzi. The rotis were a hit though. I wasn't surprised. I added a little more spice that usual to offset the blandness of ash gourd.This is the price I paid. I loved the sabzi though.

Ash gourd-Capsicum Sabzi

Ash gourd finely diced   2 cups
capsicum(yellow,green)diced 1 cup
onion large diced    1
tomato diced     3
green chillies finely chopped  3
garam masala  1/2 tsp
coriander-cumin powder 1/2 tsp
cumin 1/4 tsp
salt to taste
oil  2-3 tsps
coriander leaves a few sprigs

1.In a wide mouthed saute pan, heat oil and add jeera.When it sputters add onion and fry till translucent.
2.Add the green chillies and capsicum and fry till it cooks a little, then add the tomatoes and stir fry till the raw smell of tomatoes is gone.
3.Add the diced ash gourd, and a little water, stir, cover and let cook for 5 minutes on a medium flame.
4.When the ashgourd is cooked it turns translucent. Add the spices and salt. Let them cook together without the lid.When most of the water evaporates then switch off heat.
5.Add coriander leaves and serve hot with rotis.

The capsicum and onion lend a sweet taste to an otherwise spicy sabzi.

Coriander Rotis

Coriander leaves roughly chopped  2 cups
Whole wheat flour    3 cups
green chillies   3
ginger grated   2 tbsps
coriander-cumin powder  1tsp
hing 1/4  tsp
salt  1/2 tsp or to taste
oil  3 tsps

1.In a Mixer grinder, finely grind the coriander leaves, green chillies and ginger with a little water to a fine paste.
2.To the wheat flour add coriander-cumin powder, hing, salt and mix. Add the ground paste. Mix again thoroughly, add water slowly and knead to a firm dough. Let rest covered for a few minutes.
3.Take a lemon sized ball of the dough. Roll the dough into round shaped rotis.
4.On a heated griddle or a tawa roast the rotis till they are cooked on both sides.
5.Smear a little oil on the hot rotis and serve.

I served these with the sabzi and a simple carrot salad. It is just fresh grated carrots with a squeeze of lemon and salt. Susvaad.       


  1. First time I am reading about a north indian subzi with Ash-gourd. Looks easy, and definitely worth a try. Something different from Kootu and Olan which is all I know to make of ash gourd! :)
    I am definitely going to make coriander rotis TOMORROW! :) Mouth watering!

  2. Coriander roti sounds yummm!!

    BTW, I have some awards for your lovely blog!!! Hope you like them!!!

  3. Coriander roti is something I have tried earlier but not the same type but the subzi is totally unique , must try this combination. If there is a way to use ash gourd without coconut I will try it.

  4. I wanted to come back and say, Coriander Rotis were so easy to make and came out very tasty. My son loved the colorful Green Chapatis.
    Tried and Tested!!