Smoked Ghiya-Besan Ki Sabji (Rajasthani Special)

Rating5.0DifficultyEasy

Smoked Ghiya-Besan Ki Sabji is a distinctive Rajasthani dish that elevates the humble bottle gourd (ghiya or lauki) to gourmet status. This recipe ingeniously combines the mild flavor of bottle gourd with the nutty richness of gram flour (besan), infused with a smoky essence characteristic of Rajasthani cuisine.The smoking process imparts a unique flavor profile, elevating this dish beyond a simple vegetable curry.Adjust spice levels to personal preference while maintaining the dish's authentic character

 

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Prep Time10 minsCook Time16 mins
Total Time26 mins

Ingredients

 1.25 lbs Ghiya1.24 Lb= 500 Gram(½ Kg)
 1 cup Finley chopped Onion
 ¼ cup Mustard Oil
 ⅓ cup Besan (Gram Flour)
 ½ tsp Cumin (Jeera)
 ½ tsp Salt
 ¼ tsp Red Chilli powder
 ¼ tsp Turmeric
 1 tsp Coriander Powder
 ⅛ tsp Asafoetida (Hing)
 1 tbsp Amchoor Powder( Dry Mango Powder)Lemon Juice or Tomato Puree can also be used
1

Method (20 minutes)

Step 1: Ingredient Preparation
Thoroughly wash Bottle Gourd(Giya).Peel and cut into uniform bite-sized pieces.
Finely dice onion

Step 2: Heat mustard oil in pan over medium flame.
Add cumin seeds, allow to splutter. Sauté onions until translucent.
Incorporate Bottle Gourd (Giya), mix thoroughly.
Cover, simmer for 7-8 minutes.
In a bowl add Gram flour and  all dry spices, mix well.Add this dry mixture in pan.Cook for additional 8 minutes.

Signature Smoky Infusion(Optional)
Heat charcoal until glowing red.Place hot charcoal in metal bowl and then in the Pan.
Drizzle Ghee over charcoal.
Cover curry for 2-3 minutes. Remove charcoal bowl.

Serving Recommendation
Pair with freshly made Roti.
Accompany with cooling Raita.
Garnish with fresh Cilantro.

Tips and tricks.
Maintain consistent heat.
Stir occasionally to prevent burning.
Adjust spices to personal preference.
Charcoal smoking enhances depth of flavor.

Category,

Ingredients

 1.25 lbs Ghiya1.24 Lb= 500 Gram(½ Kg)
 1 cup Finley chopped Onion
 ¼ cup Mustard Oil
 ⅓ cup Besan (Gram Flour)
 ½ tsp Cumin (Jeera)
 ½ tsp Salt
 ¼ tsp Red Chilli powder
 ¼ tsp Turmeric
 1 tsp Coriander Powder
 ⅛ tsp Asafoetida (Hing)
 1 tbsp Amchoor Powder( Dry Mango Powder)Lemon Juice or Tomato Puree can also be used

Directions

1

Method (20 minutes)

Step 1: Ingredient Preparation
Thoroughly wash Bottle Gourd(Giya).Peel and cut into uniform bite-sized pieces.
Finely dice onion

Step 2: Heat mustard oil in pan over medium flame.
Add cumin seeds, allow to splutter. Sauté onions until translucent.
Incorporate Bottle Gourd (Giya), mix thoroughly.
Cover, simmer for 7-8 minutes.
In a bowl add Gram flour and  all dry spices, mix well.Add this dry mixture in pan.Cook for additional 8 minutes.

Signature Smoky Infusion(Optional)
Heat charcoal until glowing red.Place hot charcoal in metal bowl and then in the Pan.
Drizzle Ghee over charcoal.
Cover curry for 2-3 minutes. Remove charcoal bowl.

Serving Recommendation
Pair with freshly made Roti.
Accompany with cooling Raita.
Garnish with fresh Cilantro.

Tips and tricks.
Maintain consistent heat.
Stir occasionally to prevent burning.
Adjust spices to personal preference.
Charcoal smoking enhances depth of flavor.

Smoked Ghiya-Besan Ki Sabji (Rajasthani Special)
IngredientsDirections