Whole Wheat Tawa Naan Served with Stuffed Bottle Gourd Curry

Yesterday was one of those days when I can call myself “brain dead”. Bored and exhausted after an eventful weekend. Usually my weekends are always very eventful and I have no clue when it just flips away without enjoying the simple pleasures of having a weekly off. Can’t help it as they say “Such is life” and it goes on…..

I was not in a mood to cook the same sabji or daal for dinner but not in a position to prepare an elaborate meal. I had an option of either ordering food from takeaways or eating some leftover food from the fridge. That’s it then, oily takeaway food or leftover food for dinner. It was quite clear that I would rather eat some fresh salad than actually order oily, unhealthy food from takeaway or forcefully stuff my mouth with leftover food.

So, this is it the decision was taken but what about the choice of the meal that I am going to cook. . When I opened my fridge, I noticed some fresh green bottle gourd sitting cozily under packets of fresh coriander leaves. Within few minutes, the menu for dinner was planned. It will be Tawa Cooked whole wheat naan with stuffed bottle gourd curry. I thought it will be easy and little different from the usual bottle gourd recipe.

Traditionally Naan is cooked in Tandoor or an earthen oven which works on the same principle as of the modern day ovens. Interestingly, the biggest advantage of cooking in Tandoor is that it provides complete wrap around heat due to the way it is built and by controlling the draught and the fuel. Since we don’t own a Tandoor or have no plans of owning one in future, I usually use simple iron griddle and make Naan on stove top.

This one is a healthier version (made of Whole Wheat)and hence, guiltless indulgence .I wasn’t too sure as how it would taste in the beginning as Naan meant flat bread made with Maida and Maida alone! But to my surprise (a pleasant one too!), it not only tasted wonderful, it also remained soft for a long time. Yes, none of that unpleasant rubbery texture which requires you to use both your hands to tear the Naan into pieces! ;)

It worked wonderfully well with my stuffed bottle gourd curry. It is light for the palate and it has diuretic benefits and is rich in many important minerals and some vitamins, is low in calorie content and has a good amount of dietary fiber.

The lauki is filled with a delicious stuffing and simmered in a mixture of onion paste and spiced yogurt for a little taste of heaven! I've tweaked and taken short cuts(from the original recipe) but I think the lauki was still very lazeez! :)

Cooking Time: 15 minutes

Preparation Time: 30 minutes

Serves: 3-4 people

Ingredient for Whole Wheat Tawa Naan

Whole Wheat flour (Atta): 3 cups

¼ cup warm Milk

¾ - 1 cup Yogurt

1 sachet/7 gms Instant Yeast

½ tsp. Sugar

¼ tsp Baking Powder

1-1½ tsp Salt

2 tbsp Oil

Lukewarm water for kneading

For Garnishing:

2 tbsp Roasted whole cumin seeds for garnishing

½ cup finely chopped coriander leaves for garnishing

Ghee/Butter

Method

1. Dissolve yeast in warm milk and keep aside till it starts to react. It will turn frothy and you can see bubbles on top.

2.      Next step is to sift wheat flour along with sugar, baking powder and salt. Make a small well in the centre and slowly add yogurt, oil and yeast dissolved milk. Add little warm water if needed and kneading till you get soft pliable dough.

3.      Cover this dough with a wet muslin cloth or cling film and keep it in a warm place for 1½ to 2 hours till the dough rises and doubles its original quantity.

4.      Punch down this raised dough to release air and divide it into equal sized lemon sized balls.

5.      Roll this dough ball in little wheat flour and flatten it on flat surface. With the help of rolling pin, roll it into a ¼ inch thick oval shaped roti. Sprinkle little cumin seeds and coriander leaves or any topping of your choice and gently press them using rolling pin.

6.      Heat tawa/griddle at medium flame. Slightly brush it with a touch of oil and put the naan on the hot griddle.

7.      When you see bubbles forming on the surface of naan in few seconds time, increase the heat to high and lift the tawa and turn it down so that the surface of naan is directly exposed to the flame. While keeping the flame on high, move the tawa so that naan is cooked evenly and dark spots starts to appear.

8.      Walla, Whole Wheat Naan is ready to serve. Apply butter or ghee and serve hot with your choice of curry.

Ingredients for Stuffed Bottle Gourd Curry

Cooking Time: 40 Minutes

Preparation Time: 20 minutes

Serves: 3-4 people

Common Ingredient:

1 Bottle Gourd- 300 gms

Salt to taste

Ingredients for Filling:

1 medium sized potato (boiled and mashed)

1 green chilli, chopped

1 tsp ginger paste

2 tbsp chopped coriander

1/2 tsp dried mango powder

1/2 tsp coriander powder

1/2 tsp chilli powder

1 tsp chaat masala

For the Gravy:

Onion Ginger Paste:  1 large Cup

1 small stick cinnamon

3 cloves, 1 Green Chilli Chopped

2 tsp Coriande Powder

½ Cup beaten yogurt

1 tsp red chilli powder

1/2 tsp garam masala

1 tsp sugar

2 tsp oil

salt to taste

2 tbsp chopped coriander for garnish

1 ½ tsp grated cottage cheese for garnish

Method:

1.    Scrap the Gourd and cut it into quarters and pressure cook it with 1 cup of water and the salt. Wait for 1 whistle and cool.

2.  Meanwhile mix together the ingredients for stuffing and keep aside.

3.Scoop out the inside pulp, discard it and keep the scooped gourd aside. Be careful while scooping to not break the outer shell.

4.Stuff the scooped out bottle gourd shell with the filling mixture and cut them into roundel shapes.

5.  Heat oil in a non-stick pan and shallow fry the stuffed gourd till brown spots appear on all the sides. Approximately 5 minutes each side.

6. For the gravy, heat the oil in a non-stick pan, add the cinnamon and cloves and fry for 1 minute.

7.Add the onion garlic paste, chilli, coriander powder, red chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.

8.Now lower the heat and add yogurt. Keep stirring it continuously over low flame or it will spoil the gravy. Cook it for 10 minutes before adding warm water to adjust the consistency of the gravy.

9. To get the smooth texture puree the gravy using blender.

10.Place the roundel bottle gourd pieces in a serving dish and pour the hot gravy on the side.

11.Garnish it with chopped coriander and grated paneer.