Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Bottle gourd, peeled and cut into chunks | 520 g | Sweet · Cooling |
 Chickpeas, soaked overnight and drained | 230 g | Sweet, Astringent · Cooling |
 Tomatoes, finely chopped | 170 g | Sour, Sweet · Heating |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Coriander seeds, ground | 6 g | Astringent, Bitter, Sweet · Cooling |
 Ghee, for the pot | 18 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 900 g | Whole culinary ingredient |
Step-by-Step Preparation
- Set aside 900 ml (about 3 3/4 cups) freshly boiled water for Rajasthani Bottle Gourd Chana, reserving about 60 ml to correct the final consistency.
- For Rajasthani Bottle Gourd Chana, cover the chickpeas with at least three times its volume of cool water and soak for 8–12 hours; drain for 2 minutes before the first heated step.
- Cook the soaked chickpeas until fully tender, keeping enough broth to moisten the finished curry. Use a pressure cooker at steady pressure for 25–30 minutes, or keep a covered pot at a gentle simmer for 60–75 minutes, until one bean mashes completely between two fingers.
- Soften cumin and chopped tomatoes in ghee. Take 8–10 minutes over gentle medium heat, using the stated texture and aroma as the final guide.
- Add the bottle-gourd chunks and ground coriander. Keep the pan over low heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Pour in the chickpeas and reserved broth, simmer until the gourd becomes translucent. Use a pressure cooker at steady pressure for 25–30 minutes, or keep a covered pot at a gentle simmer for 60–75 minutes, until one bean mashes completely between two fingers.
- Season once the gravy thickens. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Rajasthani Bottle Gourd Chana for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Bottle gourd adds moisture to an otherwise dense chickpea curry Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: keep the sharp spices modest and favor coriander or fennel. Kapha: use a smaller portion and sharpen the seasoning with ginger or black pepper.
USDA Nutrition Facts for Rajasthani Bottle Gourd Chana
| Nutrient | Per 100g | Per Serving (1 serving (463g)) |
|---|---|---|
| Energy (Calories) | 42 kcal | 195 kcal |
| Protein | 1.4 g | 6.3 g |
| Total Carbohydrates | 4.7 g | 22.0 g |
| Dietary Fiber | 1.3 g | 6.0 g |
| Total Sugars | 0.8 g | 3.7 g |
| Total Fat | 2.2 g | 10.2 g |
| Calcium | 19.8 mg | 91.6 mg |
| Iron | 0.61 mg | 2.84 mg |
| Magnesium | 12.0 mg | 55.7 mg |
| Phosphorus | 27.7 mg | 128.1 mg |
| Potassium | 105 mg | 488 mg |
| Sodium | 115 mg | 531 mg |
| Zinc | 0.42 mg | 1.94 mg |
| Copper | 0.06 mg | 0.29 mg |
| Manganese | 0.04 mg | 0.20 mg |
| Selenium | 0.6 µg | 2.7 µg |
| Vitamin C | 4.3 mg | 20.0 mg |
| Vitamin A (RAE) | 12.3 µg | 56.9 µg |
| Vitamin E | 0.29 mg | 1.35 mg |
| Vitamin K | 2.1 µg | 9.7 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.12 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.22 mg | 1.01 mg |
| Vitamin B6 | 0.03 mg | 0.16 mg |
| Folate (DFE) | 22.0 µg | 101.7 µg |
| Choline | 5.8 mg | 27.0 mg |
