Soybean nuggets in ribbed gourd and carrot curry (Valentine special!)

Well, life couldn't have been anymore more healthier than this on a Valentine's day!

As a couple who "dated, lived-in, got married and now have a child" go onto celebrate another 'Valentine Day' I thought the gift to give my spouse this love season (after all these years of lavish eating) needs to be health! So I've put together a home cooked remedy of love which I hope will return a really long long long life of togetherness!!! :)

May not be exciting for the high strung love birds but as we cross the mid 30's mark 'CHOLESTROL/HEALTH' seems to be dangling it's loom over our lives... So as an ode to a healthy n lover-ly life here is my red recipe for all you wonderful people!

Ingredients:
Ribbed Gourd- 2 large
Winter Carrots- 2 large
Soy Nuggets- 15 to 20, washed and pre-soaked in warm water for 10 minutes
Tomato- 1 large, quartered
Fresh coriander leaves- handful, cleaned and roughly chopped.
Cumin Seeds- 1 teaspoon
Turmeric- 1 teaspoon
Sangita Khanna's Everyday Curry Powder (A secret ingredient from a blogger friend)- 1 1/2 teaspoon
Oil- 1 1/2  teaspoon
Salt

Method:

Everyday Curry Powder

• Coriander seeds- 4 tablespoons
• Cummin seeds- 2 tablespoons
• Black Peppercorns- 2 tablespoons
• Dried Bay Leaves- 6, roughly cut

Dry blend these ingredients in a mixer till it is a fine powder and store in a dry jar.

• Peel the skin (if required, I usually don't. Just wash and cut.) of the carrot and ribbed gourd. Now cut the vegetables into 1 inch length-wise and slit this into 4 pieces.
• On a medium high flame, in a pressure cooker heat oil and add the cumin seeds. Let the seeds splutter.
• Now add the carrots and ribbed gourd into the oil. Gently ladle the vegetables till they have some oil and cumin seeds on them.
• Add the tomatoes and let this cook for 1/2 a minute. I usually lid the cooker lightly (not securing the lid but placed on the cooker) during this stage so that the tomatoes blend in with the masala. You will find that the water from the gourd and the tomatoes blend to form a slightly thick curry kind of consistency in the cooker.
• Now add the salt and the soybean nuggets. Mix thoroughly. Sprinkle half the coriander leaves and mix again.
• Now add 1/2 cup of water. Check the salt. Add the slit green chilly.
• Lid the cooker (secure) and cook on medium flame till one pressure is released. Switch off the heat and allow the vegetables to cool.
• Scoop out into a serving dish.
• Serve with hot rice OR roti.