History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Bottle gourd (lauki/doodhi) peeled and grated 500 grams
Oil 1 tablespoon
Carom seeds (ajwain)
Bay leaves 2 inch sticks
Cinnamon 1/2 teaspoon
Fennel seed (saunf) powder 1 cup
Sugar 3 tablespoons
Amchur powder 1 1/2 teaspoons
Red chilli powder 1 teaspoon
Dried ginger powder (soonth) 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Salt to taste
Heat oil in a deep non stick kadai. Add carom seeds, bay leaves, cinnamon and sauté till fragrant. Add the bottle gourd and sauté for a couple of minutes Dry roast fennel seeds and grind it.
Add 5 cups water, sugar, amchur, red chilli powder, black salt, dried ginger powder, black pepper powder, salt and fennel seeds powder to the pan and mix well. Cook till bottle gourd is soft and the syrup gets a one string consistency. Cool and store in a glass bottle.
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