Today I am back with yet another Lauki recipe. No matter how much I experiment with it, I am not getting over this wonderful vegetable. Subtly flavored and with a high water content, it imbibes the added flavors rather easily. Read on for the recipe:
Preparation Time-20-30 mins
Ingredients - 4 cups chopped lauki, 1 medium sized tomato chopped, 1 medium onion chopped, 1/2 tsp pancha-phutana or mustard seeds, 1 dry red chilli, 1/3 tsp turmeric, salt to taste, 2 tsp oil, 2/3 cup grated coconut.
For the mustard paste: 2 tsp mustard seeds, 1 tsp cumin seeds, 5-6 garlic cloves, 1 red chilli.
Preparation: Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.
Chop the onion and tomato into small pieces.
Cooking: Heat 2 tsp oil in a wok. Add the broken red chilli and mustard seeds.
Add the chopped onion and stir fry for 2-3 minutes. Add the chopped tomato and cook till it softens.
Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.
Add the lauki/bottle gourd pieces and cover with a lid. Cook till the lauki softens. (Do not throw away excess water as this curry tends to be watery.)
Garnish with grated coconut and serve with rice and dal.
Preparation Time-20-30 mins
Ingredients - 4 cups chopped lauki, 1 medium sized tomato chopped, 1 medium onion chopped, 1/2 tsp pancha-phutana or mustard seeds, 1 dry red chilli, 1/3 tsp turmeric, salt to taste, 2 tsp oil, 2/3 cup grated coconut.
For the mustard paste: 2 tsp mustard seeds, 1 tsp cumin seeds, 5-6 garlic cloves, 1 red chilli.
Preparation: Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.
Chop the onion and tomato into small pieces.
Cooking: Heat 2 tsp oil in a wok. Add the broken red chilli and mustard seeds.
Add the chopped onion and stir fry for 2-3 minutes. Add the chopped tomato and cook till it softens.
Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.
Add the lauki/bottle gourd pieces and cover with a lid. Cook till the lauki softens. (Do not throw away excess water as this curry tends to be watery.)
Garnish with grated coconut and serve with rice and dal.
