Geethu's Kitchen - Edit Recipe: Lauki ki Sabji (Bhrtz)
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
http://www.bharatzkitchen.com/recipe/lauki-ki-sabzi/
Ingredients
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 1 can diced tomatoes + 2Roma tomatoes, pureed 3 medium thai chilies, slit long 2 inch ginger (4 - 5 tbsp), chopped fine 1 tsp jeera - <b>dry roast spices</b> 1 tsp saunf 1 tsp mustard seeds 1 tsp kalonji 3/4 tsp methi 1 dried red chilli 1 tsp dhania powder - <b>Powder Masala</b> 1/2 tsp chili powder - exclude, if you want less spicy 1/2 - 3/4 tsp amchur 1/2 tsp haldi powder 1/4 - 1/2 tsp garam masala 1/8 tsp hing - <b>for tadka</b> 1/2 tsp kashmiri mirch
Steps
In pressure, dry roast red chilli + 5 spices. Add 1 ladle oil Add chopped ginger and green chilli and fry for 2-3 minutes till ginger turns light brown Add tomato puree + 1.5 tsp salt and stir for a while until oil starts separating Then add powder masalas <b>except garam masala</b> Stir for 2 minutes and add lauki and stire for 3 minutes to mix everything in Add water (0.5 to 1 cup water) for desired consistency 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 Open when steam subsides and <b>stir in garam masala</b> Do tadka and add to lauki
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