Growing up I liked only the sweet made of it; Dhudhi Kheer. Not until I reached my 30s that I realized the nutritional value it brings to the balanced meal. Apparently it helps blood pressure, sugar levels in the blood. So this particular curry has become a comfort food for me.
Lauki carries different names in different parts of India and the world. I am listing a few here for convenience. Dudhi, Ghiya, Sorraikkai, Opo Squash, Bottle Gourd.
It’s Vegan, Gluten-Free, Diary-Free curry.
Lauki carries different names in different parts of India and the world. I am listing a few here for convenience. Dudhi, Ghiya, Sorraikkai, Opo Squash, Bottle Gourd.
It’s Vegan, Gluten-Free, Diary-Free curry.
Ingredients:
1. Bottle Gourd - 1 Medium
2. Chana Dal/ Split Chickpea Lentil - 1 Cup dry
3. Onion - 1 Medium
4. Ginger - 1 Inch
5. Garlic - 3/4 Cloves
6. Curry Leaves - 5/6
7. Cumin Seeds - 1 TSP
8. Muster Seeds - 1TSP
9. Turmeric Powder - 1/2 TSP
10. Coriander Powder - 1 TBSP
11. Green Chili - 1/2
12. Amchur Powder/ Lemon Juice - 1 TBSP
13. Garam Masala - 1 TSP
14. Salt - As per your taste
Method:
1. Soak the lentil for 2 cups of water. While it soaks, start with finely shopped onion, green chilies, small pieces for gourd, shredded fresh ginger and crushed garlic.
2. Set Intant pot in sauté mode for 5 min. Add cumin seeds, muster seeds. Once they start sputtering, add garlic, ginger and curry leaves.
1. Bottle Gourd - 1 Medium
2. Chana Dal/ Split Chickpea Lentil - 1 Cup dry
3. Onion - 1 Medium
4. Ginger - 1 Inch
5. Garlic - 3/4 Cloves
6. Curry Leaves - 5/6
7. Cumin Seeds - 1 TSP
8. Muster Seeds - 1TSP
9. Turmeric Powder - 1/2 TSP
10. Coriander Powder - 1 TBSP
11. Green Chili - 1/2
12. Amchur Powder/ Lemon Juice - 1 TBSP
13. Garam Masala - 1 TSP
14. Salt - As per your taste
Method:
1. Soak the lentil for 2 cups of water. While it soaks, start with finely shopped onion, green chilies, small pieces for gourd, shredded fresh ginger and crushed garlic.
2. Set Intant pot in sauté mode for 5 min. Add cumin seeds, muster seeds. Once they start sputtering, add garlic, ginger and curry leaves.
3. Add onion and stir it until it starts to brown.
4. Add all of the chopped gourd.
5. Add in all the dry spices; turmeric powder, amchur powder, garam masala, coriander powder, salt.
6. Once spices are mixed well add soaked lentil and 2.5 cups of water.
7. Set the vent to seal. Close the lid. Set the mode to pressure cooker for 12 min. Once done, let it cool down for 10 min and do release the steam manually. The curry is ready. I garnish it with fresh cilantro to enjoy with roti or rice.
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