Gilki ki Sabzi


gilki ki sabzi

A refreshing Indian dish featuring tender bottle gourd cooked in a flavorful blend of spices and herbs.



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30 Mins

15 Ingredients


1/2 tsp dhaniya powder

salt to taste

2 tsp oil

1 tsp jaggery powder

2 tbsp fresh coriander (finely chopped)

1/4 tsp methi dana seeds

250 grams gilki (sponge gourd) - peel & chop into cubes

1 medium onion (thinly sliced)

1 medium tomato (finely chopped)

1 green chilli (finely chopped) - optional

1 tsp ginger (grated)

1 tsp besan

1/2 tsp red chilli powder (optional)

1/2 tsp haldi powder (optional)

1/2 tsp jeera powder


Heat the oil in a pressure cooker.

Add hing & allow to sizzle for a few seconds.

Now add the methi dana seeds, ginger & green chilies, and saute for a few more seconds.

Add the onions & cook until translucent.

Add the tomatoes, haldi powder, red chili powder & 1/2 tsp salt.

Cook until tomatoes become soft & mushy.

Now add the jaggery powder followed by the besan.

Sautee for 3-4 minutes while constantly stirring so that the besan does not burn (if it starts to brown, add a teaspoon of water from time to time).

Cook this until the oil leaves the sides of the cooker.

Now add the gilki. Mix well.

Add 1/4 cup water & give 5-6 whistles in the cooker.

Once the pressure is released, open the cooker & dry the water of the vegetable on a high flame.

Add dhaniya & jeera powder & adjust the salt to taste.

Garnish with fresh coriander.

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