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Handvo (Gujarati: હાંડવો) is a savory vegetable cake originating from Gujarat, India. [1] [2] It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. [3] Sometimes crushed peanuts are also added.
An Indian calabash Bengali dish made with the stems and leaves of a bottle gourd plant A popular north Indian dish is lauki chana , ( chana dal and diced gourd in a semi-dry gravy). In the state of Maharashtra in India, a similar preparation called dudhi chana is popular.
Tarua can be made from any green vegetable. [7] The most popular varieties of Tarua include Tilkor tarua, [10] made from Tilkor leaves, and Aloo tarua, made from potato.Other varieties of tarua include Bhindi tarua, made from okra, Kobi tarua, made from cauliflower, Baigan tarua, made from brinjal, Kadima/Kohda tarua, made from pumpkin, Lauka/Kaddu tarua, made from bottle gourd, Karaila tarua ...
Sweet. Bottle gourd halwa: dudhi muthiya snack made up of refined wheat and bottle gourd Vegetarian Dum aaloo: Main dish. Potatoes deep fry, yogurt, coriander powder, ginger powder. Vegetarian Gajar halwo: Sweet. Carrot Halwa: Gatta curry: Curry with steamed dumplings made from chickpea flour cooked in a spiced yoghurt sauce. Vegetarian Ghari ...
Kofte Chawal, an Indian subcontinental dish that has meat or vegetable balls in a curry sauce and is served with rice. There are many variations using different ingredients for the balls, such as kofta curries made with paneer, bottle gourd, chicken or mutton. [16]
Paturi is a Bengali dish, which comes in both vegetarian and non-vegetarian varieties. The leaves of the plant play an important role in the preparation of this dish, as the ingredients are wrapped in the leaves and tied with twine and cooked on low flame or steamed.
Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek leaves) are added as flavour. There is also dhebra made with bottle gourd called dudhi na dhebra. [6] Methi Dhebra can be made rotli sized or smaller (thicker) puri sized. [7]
Al yakhean, bottle-gourd cooked in yoghurt based gravy and flavoured with Kashmiri condiments. [218] Hedar yakhean, mushrooms yakhni. Nadir yakhean, lotus root cooked with yoghurt. [12] Nutree yakhean, soya chunks yakhni. Karel yakhean, prepared bitter gourds cooked until gravy thickens with yogurt. [347] Vangan yakhean, fried aubergine in ...