Lauki is prepared in combination with potato or Bengal gram(
chana dal). In southern India it is widely used in various types of dals and
sambhars.
This preparation of lauki is from Kashmir, it is also called
as Yakhni lauki. It is prepared in mustard oil and curd forms the base of the
gravy. It is very important to reduce heat to lowest and beat the curd before
adding to the spice mixture.
Recipe for Kashmiri Lauki
Ingredients for Kashmiri Lauki
- 500 gms lauki or bottle gourd (diced)
- 300 gms curd (beaten)
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp fennel powder
- ½ tsp dry ginger powder
- 1 black cardamom
- A pinch each of cinnamon and clove powder
- Mustard oil for frying and tempering
- Salt to taste
How to make
Heat oil in a kadhai or skillet for frying.
Fry lauki in batches until golden in colour. Remove in a
plate. Set aside.
Heat 4 tablespoon of mustard oil. Add cumin seeds and
asafoetida.
Reduce the heat. Add turmeric , coriander and chilli powder.
Cook for half a minute.
Add black cardamom, cinnamon and clove powder.
Now add the curd stirring continuously on low heat. Bring it
to a boil. This may take seven to eight minutes.
Add fennel and dry ginger powder. Stir well.
Add little water if the gravy is thick for you. Bring it to
boil again. Oil will be visible on the surface.
Add fried lauki and salt.
Simmer with lid on for five minutes.
Serve with parantha or rice.
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