These are the Nectar on the living earth enjoy the traditional delicacy of Indian culture 😘🥰😍👍

🥒 Traditional Snake Gourd Masala

Authentic Indian Recipe — Curated by Chef Avtar Singh Rana

Ingredients

• Snake gourd – 500 g, peeled, deseeded & diced
• Onion – 1 medium, finely chopped
• Tomato – 2 medium, chopped
• Ginger – 1 tsp, minced
• Garlic – 1 tsp, minced
• Green chili – 1, chopped
• Cumin seeds – 1 tsp
• Mustard seeds – ½ tsp
• Turmeric – ½ tsp
• Kashmiri red chili powder – 1 tsp
• Coriander powder – 1½ tsp
• Cumin powder – ½ tsp
• Garam masala – ½ tsp
• Amchur – ½ tsp
• Salt – to taste
• Fresh cilantro – 2 tbsp
• Oil – 1½ tbsp

Method

1. Heat oil in a heavy pan. Add mustard seeds and cumin seeds; let them crackle.
2. Add onion, green chili, ginger and garlic. Sauté until lightly golden.
3. Add tomatoes, turmeric, chili powder, coriander powder and salt. Cook until the masala becomes rich and aromatic.
4. Add diced snake gourd and mix thoroughly.
5. Cover and cook over medium-low heat for 12–15 minutes, stirring occasionally. Snake gourd releases enough moisture, so avoid adding much water.
6. Once tender but not mushy, add cumin powder, amchur and garam masala.
7. Finish with fresh cilantro.

Chef’s touch: Keep the snake gourd slightly firm for a beautiful texture and brighter flavor. Serve with roti, millet bread or steamed rice.

---

🥒 Traditional Bottle Gourd Korma

Healthy • Elegant • Authentic

Ingredients

• Bottle gourd (lauki) – 500 g, peeled & cubed
• Onion – 1 medium, finely sliced
• Ginger-garlic paste – 1 tsp
• Green chili – 1
• Yogurt – ½ cup, whisked
• Cashews – 10–12, soaked
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Turmeric – ¼ tsp
• Coriander powder – 1 tsp
• Kashmiri red chili powder – ½ tsp
• Garam masala – ½ tsp
• Saffron – a small pinch, soaked in 1 tbsp warm water
• Fresh cilantro – 2 tbsp
• Oil or ghee – 1½ tbsp
• Salt – to taste

Method

1. Heat oil or ghee. Add bay leaf and cumin seeds.
2. Add onion and sauté until translucent and lightly golden.
3. Add ginger-garlic paste and green chili; cook for 1 minute.
4. Add turmeric, coriander powder and chili powder.
5. Add bottle gourd and sauté for 3–4 minutes.
6. Add a little water, cover and simmer for 10–12 minutes, until tender.
7. Blend soaked cashews with a little water into a smooth paste.
8. Lower the heat. Add the cashew paste and whisked yogurt gradually, stirring continuously to create a smooth korma.
9. Simmer gently for 3–4 minutes. Do not boil aggressively after adding yogurt.
10. Finish with saffron, garam masala and fresh cilantro.

Chef Avtar Singh Rana’s Presentation

Serve the Snake Gourd Masala rustic and vibrant, and the Bottle Gourd Korma in a refined bowl. Garnish with cilantro, julienne ginger, toasted cashews and a few saffron strands.

TheseA celebration of two humble gourds—traditional Indian cooking transformed into elegant, healthy cuisine.

#chefs #chefsnectar #chefavtarsinghrana #chefsember