Lauki ki sabzi recipe is really a tasty and simple to create curry with lauki or bottle gourd. Lauki can also be known as as dhudhi in Marathi, Ghiya in Punjabi and bottle gourd in British. It's very simple to prepare lauki ki subzi also it tastes great with chapati, roti or phulka.
I chose to make this lauki ki subzi on gas stove but you may also prepare it inside a pressure oven. Sometimes, I give a potato in addition to this making aloo lauki ki sabzi.
Be certain to select a high quality of lauki or bottle gourd to make lauki ki sabzi. It ought to be soft and tender. Hard bottle gourds have a lengthy time for you to prepare and it'll be bitter. To check on if the bottle gourd is tender or otherwise, just press the outer skin together with your fingers. If it's tender and fresh, your nail will easily pierce the lauki, however if you simply can’t, then it's an overripe one.
After peeling and cutting the lauki, take away the seeds which are very difficult. The soft seeds can be used as making curry.
Within this recipe of lauki ki sabzi. I've added a combination of ghee + oil. However, you can temper in ghee alone. Lauki tastes great with ghee tempering.
Lauki ki sabzi step-by-step pictures
1.Wash and clean the bottle gourd. Chop them into small pieces. Keep aside.
2. Inside a pan heat oil and ghee together. Splutter mustard seeds, add cumin seeds and wait until it splutters. When the cumin splutters, add slit eco-friendly chili and asafoetida powder.
3. Adding chopped onion, ginger root garlic clove paste and saute well up until the raw smell beeps.
4. Add finely chopped tomato plants, salt, turmeric powder, chili powder, coriander powder and saute well up until the tomato plants become mushy and also the raw odor of masala beeps completely. You will notice that oil starts separating around the sides from the pan.
5. Now add some bottle gourd or lauki pieces, saute well. Add water and produce it to boil. Look into the taste and add salt if required. Once it starts boiling, lessen the flame, cover and prepare for 10 fifteen minutes or until bottle gourd will get cooked well. (Alternatively, you may also prepare it in pressure oven in medium flame for several 4 minutes. ) If you think that water is much more, then keep your flame in high and dry the surplus water and produce to preferred consistency. Garnish with coriander leaves.
6. Serve lauki ki subzi with chapati, roti or phulka.
recipe of lauki ki sabzi given below
- bottlegourd - 3 cups
- oil - 2 tablespoon
- ghee - 1 teaspoon
- mustard seeds - 1 teaspoon
- cumin seeds - 1 teaspoon
- onion - 1 (large -finely chopped)
- ginger root garlic clove paste - 1 tablespoon
- eco-friendly chili - 1 (slit)
- tomato - ¾ cup (finely chopped)
- turmeric powder - ½ teaspoon
- red chili powder - 1 teaspoon
- coriander powder - 2 teaspoons
- cumin powder / jeera powder - ½ teaspoon
- water - 2 - 2¼ cups
- salt - to taste
- coriander leaves - for garnishing
- Wash and clean the bottle gourd. Chop them into small pieces. Keep aside.
- Inside a pan heat oil and ghee together. Splutter mustard seeds, add cumin seeds and wait until it splutters.
- Add slit eco-friendly chili and asafoetida powder.
- Adding chopped onion, ginger root garlic clove paste and saute well up until the raw smell beeps.
- Add finely chopped tomato plants, salt, turmeric powder, chili powder, coriander powder and saute well up until the tomato plants become mushy and also the raw odor of masala beeps completely.
- Add some bottle gourd or lauki pieces, saute well.
- Add water and produce it to boil.
- Add salt if required.
- Once it starts boiling, lessen the flame, cover and prepare for ten to fifteen minutes or until bottle gourd will get cooked well.
- If you think that water is much more, then keep your flame in high and dry the surplus water and produce to preferred consistency. Garnish with coriander leaves.
- Serve lauki ki subzi with chapati, roti or phulka.
Hope this publish was helpful. Do leave your comments, views and suggestions within the box given below.
