A while ago, our cook came to us in the afternoon to ask what he should cook in the evening. The problem: he only had some lauki, which is the Hindi word for bottle gourd, and some eggplants. Neither vegetable would be enough for the whole big Ashram family. Instead of sending someone to buy more vegetables, we decided to just try something new: mixing both vegetables together! It turned out to be a truly delicious dish! Once more, while writing, I encounter the confusion as to what to call the second vegetable: aubergine, eggplant or brinjal? Today, I will stay with aubergine.
Ghiya Baingan – Bottle Gourd with Aubergine
A new combination that will amaze gourd-lovers! Simple and super tasty!
How long does it take to prepare Ghiya Baingan?
500 g Bottle Gourd
500 g Aubergine
1 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Turmeric
1/2 tsp Mango Powder
Salt according to taste
How to prepare Ghiya Baingan
Begin the preparations by washing both, the bottle gourds and the aubergines. You now need to scratch off the upper layer of the bottle gourd with a sharp knife. Cut both vegetables into medium pieces, discarding the stem.
Heat up the oil in a deep pan or wok. Add cumin, coriander, garam masala and turmeric into the pan and stir the spices so that they get fried but don’t burn. Once the spices have turned darker, you can add both vegetables into the pan. Mix it all well, sprinkle some salt on top, stir again and then place a lid on top of the pan. Let it cook for the next fifteen minutes on medium heat and stir in between.
Take the lid off after fifteen minutes and let the vegetables cook for another five minutes. Stir from time to time. Finally, sprinkle some mango powder on top of the vegetables, stir and switch off the stove. Your dish is ready!