Cauliflower and Bottle Gourd Rice is my go-to comfort food when I want something filling yet light. I learned this recipe from my mom, and it’s become a family favorite. The gentle flavors of bottle gourd blend beautifully with the slightly nutty cauliflower, while the spices create a perfect balance. It’s simple enough for beginners but tastes like you’ve been cooking for years.
About the Recipe
This recipe transforms basic rice into something special using everyday vegetables and common Indian spices. The bottle gourd adds a subtle sweetness, while cauliflower brings a nice bite. The ground paste of onions, tomatoes, ginger, and garlic forms a rich base that soaks into the rice as it cooks. It’s a complete meal in itself.
Why You’ll Love This Recipe
First, it’s a one-pot meal, so cleanup is minimal. The recipe is forgiving – if you’re new to cooking Indian food, you can’t go wrong here. The spices are basic and the cooking process is straightforward. Plus, it’s a great way to get kids to eat their vegetables. The rice comes out perfectly cooked every time, and the vegetables retain their texture without becoming mushy.
Cauliflower and Bottle Gourd Rice
Cooking Tips
– Don’t skip soaking the rice – it helps achieve the perfect texture
– Cut cauliflower and bottle gourd into similar-sized pieces for even cooking
– Keep the heat low after adding rice to prevent sticking
– Let the ground paste cook well until oil separates for better flavor
– If the rice feels too dry, add 1/4 cup hot water and stir gently
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 40 minutes. Serve hot with yogurt or raita on the side. Leftovers keep well in the fridge for up to 2 days – just sprinkle some water while reheating.
Similar Recipes
- Vegetable Pulao
- Mixed Vegetable Rice
- Cauliflower Biryani
- Bottle Gourd Curry with Rice
Nutrient Benefits
This dish is rich in fiber from the vegetables and complex carbs from rice. Cauliflower provides vitamin C and antioxidants, while bottle gourd is hydrating and good for digestion. The spices offer anti-inflammatory benefits, and the dish is naturally low in fat.
Cauliflower and Bottle Gourd Rice
Ingredients
- 1 cup Rice
- 10 to 12 Cauliflower Florets
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Mango Powder (Amchoor)
- 5 inch Bottle Gourd (peeled and cubed)
- 1 tsp Salt
Grind to a Paste:
- 1 Onion (medium, roughly chopped)
- 1 Tomato (large, roughly chopped)
- 1 inch Ginger (roughly chopped)
- 2 to 3 Garlic (roughly chopped)
Garnish:
- 1 tbsp Coriander Leaves (chopped)
Instructions
- Wash rice and soak in water for 15 minutes.
- Wash cauliflower and soak in water for 10 minutes.
- Heat oil in a heavy based pan over moderate heat.
- Sprinkle in cumin seeds and when they splutter, mix in ground paste, coriander powder, red chilli powder, amchoor and turmeric powder.
- Stir fry till well cooked and oil floats to the surface.
- Drain cauliflower and add to pan with bottle gourd.
- Cook over low heat for about 5 minutes till gourd is tender.
- Drain rice and add to pan.
- Stir till translucent.
- Mix in salt and 2 cups water.
- Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
- Stir lightly.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use frozen cauliflower?
Yes. Just thaw it completely and pat dry before using. Skip the soaking step for frozen cauliflower.
What can I substitute for bottle gourd?
Zucchini works great as a replacement. It has a similar texture and mild flavor that works well in this recipe.
Is this recipe good for meal prep?
This rice dish stays fresh in the fridge for 2-3 days. Just store in an airtight container and reheat with a splash of water.
