Gilki Sabji Kaise Banaye: If Gilki Sabji leaves too much water, then there is no need to panic. With these easy kitchen tips, you can easily balance the texture and taste of the vegetable and make it tasty.
How to Fix Watery Gilki Sabji: In summer, one should eat light vegetables like bottle gourd or gilki. These vegetables contain high amount of water, which prevents dehydration in the body, hence they should be consumed especially in summer. But many times it happens that when we make Gilki vegetable, the vegetable leaves a lot of water. Due to which the taste and texture of the vegetable gets spoiled. In such a situation, we have brought some easy ways for you to balance it…
What to do if there is too much water in Gilki vegetable?
Gilki vegetable It should never be cooked covered, because as soon as you add the vegetable, it will release its natural water. This will make the gilki more wet. Vegetables should always be cooked on high flame without covering. Due to this, extra water dries quickly. Just keep stirring the vegetables in between, so that it does not burn.
Read more- You will also be shocked to see this form of Gilki, if you want to lose weight, then include this super tasty ridge gourd soup in your diet.
Use roasted gram flour
If there is too much water left in Gilki vegetable, then add 1-2 spoons of roasted gram flour in it. If you want, you can also add roasted wheat flour instead of gram flour. This will make the vegetable dry and will give a very tasty flavour.
Add potatoes to balance the gilki
Children do not eat Gilki vegetable because it is very wet and watery. So you add mashed boiled potatoes in it. It absorbs water and also makes the vegetable tasty. Even children will easily eat Gilki vegetable with potatoes.
Increase Dry Spices
While making Gilki curry, never add spices first. Cook Gilki on high flame and dry out its water. After this add more dry spices like coriander powder, red chilli, garam masala and dry mango powder.
How to make Gilki vegetable
- To make Gilki vegetable, peel the Gilki and cut it into medium size.
- Heat oil in a pan.
- Add cumin seeds and onion and cook till it turns golden brown.
- Add Gilki in it. Open the lid and cook on high flame for 5 to 7 minutes or until the water dries up.
- After this add dry spices like turmeric, salt, coriander, chilli, chaat masala, garam masala and dry mango powder.
- If you want to cook for 2 to 3 more minutes, you can further enhance its taste by adding tomatoes to it.
- Add coriander on top and serve with hot roti.