Geethu's Kitchen - Geethu's Lauki Subji

Ingredients

1. 2 medium lauki, cut into inch - size pieces
2. 1 inch stick cinnamon
3. 1 bay leaf
4. 1 full tsp kasuri methi
5. 1.5 tsp jeera
6. 1.5 tsp salt
7. 1/2 tsp rock salt
8. 1 tsp deggi mirch powder
9. 1/2 tsp haldi
10. 1 tsp dhania powder
11. 1/2 tsp curry powder
12. 1/2 tsp aamchur
13. 1/2 tsp garam masala (optional)
14. 1.5 tsp ginger paste
15. 1 tsp garlic paste
16. 1 large onion, finely chopped
17. 4 - 5 Roma tomatos, chopped
18. 4 Thai green chillis, sliced lengthwise (5, if more lauki)
    
    
    
    

Method:

1. In a pressure cooker, heat 2 tbsp oil and saute bay leaf, cinnamon, kasuri methi, cumin until it turns aromatic. Add sliced green chilli
2. Add chopped onion, ginger garlic paste, haldi and chilli powders and saute until it turns golden brown.
3. Add dhania, aamchur and curry powders
4. Add tomatos, salt and rock salt and stir until it turns mushy
5. Add chopped lauki and stir for 10 minutes until coated well with all spices
6. Add 1.5 cups water, stir and bring to boil
7. 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
8. Garnish with chopped cilantro and 1/2 tsp garam masala