Bottle gourd, known as lauki, is one of those vegetables that keeps both the stomach and digestion in good shape. It is packed with water and fibre, which is why people eat it as a curry, turn it into a raita, or simply drink it as juice. In Ayurveda, bottle gourd juice is considered a real boon for health. But every time this juice is extracted, a good amount of grated pulp is left behind, and most people throw it straight into the bin without a second thought. That leftover pulp can actually be turned into an incredibly tasty and healthy paratha. Eating this paratha automatically adds more fibre to your daily meal. Here is how to extract bottle gourd juice at home without a mixer, and the different ways to turn the leftover pulp into paratha.
Pick the right bottle gourd first
Before making either the juice or the paratha, the first condition is using a fresh, good quality bottle gourd. While buying it from the market, cut a small piece and check it once. Only extract the juice and use it in the paratha if there is no bitterness in the vegetable at all. A bitter bottle gourd can be harmful to health, so this check is essential.
How to extract bottle gourd juice without a mixer
To extract the juice, first wash the bottle gourd thoroughly and peel it with a knife. Take a grater and grate the entire vegetable, making sure to use the medium or fine side of the grater, since this releases more juice. Once all of it is grated, take a piece of muslin cloth or any thin cotton cloth. Spread this cloth over a bowl and pour the grated bottle gourd into it. Close the cloth from all sides and squeeze the pulp firmly. Within minutes, all the juice will drain out into the bowl. The tighter the cloth is squeezed, the more juice comes out. The juice that is collected can be drunk first thing in the morning on an empty stomach.
The first method, stuffed paratha from the leftover pulp
Once the juice has been extracted, take the fibrous pulp that remains in the cloth and put it in a plate. Add finely chopped coriander leaves, finely chopped green chillies, salt to taste, coriander powder, chaat masala, and a little finely ground red chilli powder. This becomes the stuffing for the paratha. Next, knead a soft dough for the paratha. Take a ball of dough, flatten it slightly, and fill it with the prepared bottle gourd stuffing before sealing it. Roll out this stuffed dough ball gently into a paratha. Place it on a hot tawa and cook it on both sides until it turns a good golden brown. The remaining stuffing and dough can be used the same way to make all the parathas.
The second method, for when the parathas tear
Sometimes the stuffed bottle gourd parathas start tearing while being rolled out and cannot be filled properly. There is no need to worry in that case, because the pulp can also be mixed directly into the dough instead of being used as stuffing. For this, take 1 cup of flour and add the leftover mixture from extracting the bottle gourd juice into it. Add salt, red chilli powder, finely chopped coriander leaves, green chillies and any other spices as per taste. Mix everything well and knead it into a soft dough. Parathas made from this dough can be shaped into triangles or rounds, whichever is preferred. The main advantage of this method is that these parathas do not tear at all and are also easier to cook on the tawa.
Why this paratha is worth making
The pulp left over after extracting bottle gourd juice is usually treated as waste and thrown away, but it is actually rich in fibre. A paratha made from this pulp not only tastes delicious but also boosts the fibre content of everyday meals. This way, a single bottle gourd yields both juice and a full vegetable dish in the form of tasty parathas, meaning no part of it goes to waste.
