Geethu's Kitchen - Geethu's Lauki ki Sabji (Bhrtz)

(based on this)

Ingredients

  1. 1 largr lauki, or 2 stout lauki of length from elbow to wrist; peeled, diced into 1/2 inch cubed and placed in water to prevent oxidation
  2. 1 can diced tomatoes + 2Roma tomatoes, pureed
  3. 3 medium thai chilies, slit long
  4. 2 inch ginger (4 - 5 tbsp), chopped fine

  5. 1 tsp jeera - dry roast spices
  6. 1 tsp saunf
  7. 1 tsp mustard seeds
  8. 1 tsp kalonji
  9. 3/4 tsp methi
  10. 1 dried red chilli

  11. 1 tsp dhania powder - Powder Masala
  12. 1/2 tsp chili powder - exclude, if you want less spicy
  13. 1/2 - 3/4 tsp amchur
  14. 1/2 tsp haldi powder
  15. 1/4 - 1/2 tsp garam masala

  16. 1/8 tsp hing - for tadka
  17. 1/2 tsp kashmiri mirch

Method:

  1. In pressure, dry roast red chilli + 5 spices.
  2. Add 1 ladle oil
  3. Add chopped ginger and green chilli and fry for 2-3 minutes till ginger turns light brown
  4. Add tomato puree + 1.5 tsp salt and stir for a while until oil starts separating
  5. Then add powder masalas except garam masala
  6. Stir for 2 minutes and add lauki and stire for 3 minutes to mix everything in
  7. Add water (0.5 to 1 cup water) for desired consistency
  8. After steam comes (on Hi), after 3 whistles, turn to Lo and cook for 20 minutes; finally turn to Hi and 3 whistles and switch off. Leave on same stove to depressurize
  9. Open when steam subsides and stir in garam masala
  10. Do tadka and add to lauki