When oil patches begin to form on the top of the cooking paste, add in the remaining coconut milk, red chilies, and tomato paste. Add in the garlic/ginger/onion paste and stir fry for another 5 minutes, adding in a little coconut milk as needed to keep the mixture from sticking to the bottom of the pan. When the oil is hot add in the cumin, fennel, fenugreek, mustard seed, charnuska, cassia leaf, and cayenne. Heat oil/ghee in a heavy pan over a medium-high burner. Puree, adding in enough water to make a pourable paste. Place garlic, ginger, onion, poppy seeds, and almonds in a blender. Parboil lufa/gourd and carrots in boiling water until just tender. If using bottle gourd, peel, remove seeds, and chop flesh into 1” cubes. If using lufa, cut in half lengthwise and then each into ½” slices. ½ pound carrot, peeled and cut into ½” cubesġ” piece of scraped fresh ginger, coarsely choppedĢ fresh red chilies, seeded and thinly sliced However you'll be quickly able to see the difference because it has three strong veins running down the center of the leaf, not just one as is the case for European bay leaf. This is commonly found in Indian groceries where it will be called 'bay leaf'. Note that the recipe calls for dry cinnamon leaf. This has a somewhat bitter flavor that is very much appreciated in eastern Indian and Bangladeshi cuisines. If you’d like to try something a little different, make this dish with young luffa gourd.

If you’d like a dish that is not too challenging to most western palates, use bottle gourd which has a mild, cucumber-like flavor. The following recipe, inspired by one presented by Pat Chapman in his 2007 India: Food & Cooking, allows for a choice of gourd. Kalias are essentially the Bengali equivalent to kormas, differing only by the spicing used to flavor the nut-thickened sauce. Cover the dal and let rest for 2-3 minutes before serving. Remove from heat and pour the hot oil and seasonings into the dal. Add in the chilies, asafedita, and curry leaves and stir in the hot oil for 10 seconds. When the oil is hot, add in the cumin, and stir fry until the seeds brown, about 15-30 seconds. Simmer for another 30-40 minutes until the gourd pieces are tender. Bring to a boil, reduce heat to a simmer, and cook, covered, until the dal is tender, about 1½ hours.Īdd in the gourd pieces and garam masala. Place the soaked chana dal, water, turmeric, coriander, and ginger in a heavy pan. Soak the chana dal in 4 cups of water for 5 hours or overnight. The following recipe, inspired by one presented in Yamuna Devi’s 1987 Lord Krishna's Cuisine (ISBN 978-0525245643) is an excellent example, with the gourd pieces remaining intact and a wonderful contrast to the surrounding cooked chana dal.Ģ pounds gourd, peeled, seeded and chopped into 1½” long x ¾” wide strips Wash the mask after every use.One of the real advantages of cooking with gourds rather than summer squash is that they tends to not cook down into a mush and thus remains separate and identifiable when stewed with other vegetables for extended periods. After use, remove the mask from behind, loops first.Loop the elastic straps around your ears and adjust the toggles, if available, so there are no gaps between your face and the mask. The WHO recommends that you clean hands with alcohol-based hand rub or soap and water before putting on a mask.Please check with your local authorities for updated requirements and recommendations for wearing cloth face masks. Some governments currently recommend wearing cloth face coverings in public settings where social distancing is difficult (e.g., grocery stores, pharmacies). Please see our Help Center for more details. Masks can be returned within 14 days of receiving your order. Younger children ages 3 and up should wear appropriately sized Kids’ masks. Fitted and Flat masks should only be worn by people ages 13 and up. These Gourd Vegetable cloth face masks are not designed for medical use, or as personal protective equipment against coronavirus (COVID-19).

Gord vegetable