Lauki Tamatar ki Sabzi
Lauki Tamatar ki Sabzi - Mildly spiced bottle gourd and tomato curry
Servings: 3 people
Ingredients
- 550 gms Bottle Gourd / Lauki
- 200 gms Tomato / Tamatar Chopped ( 2 Medium )
- 2 tsp Green chili/hari mirch Chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Salt / Namak
- 1/3 tsp Sugar / Chini optional
- 2 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 1.5 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1.5 tsp Lemon Juice / Nimbu Ka Ras
Instructions
- Peel bottle gourd and chop in medium size pieces
- Heat ghee or oil in the pressure cooker
- When ghee become medium hot then add cumin seeds
- When seeds start crackling add chopped green chilies and asafoetida
- Now add chopped tomato and salt.
- Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)
- Stir fry for few seconds till tomato become semi soft.
- Add turmeric and chopped bottle gourd in the cooker.
- Add 1 cup of water in the vegetables (to cover the vegetable level) and mix.
- Close the lid of pressure cooker and cook on medium heat .
- Cook for about 3-4 whistles or till it cooks completely.
- When cool down completely then open the cooker and mix sugar , lemon juice and chopped coriander.you can slightly mash it with a ladle if you want creamy texture.
- Mix and serve with a spoon of ghee on top.(optional)
Notes
Serving suggestions- Taste best with hot and fresh chapatis or parathas.
NOTE-
- Choose fresh and tender bottle gourd ,hard bottle gourd take much time to cook and didn't taste very good.
- Make sure to remove all the hard and thick seeds of bottle gourd, but no need to remove the small tender seeds.
- You can add some more water if you want a thin gravy.
- You can also add a piece of potato if you like.
- Can use ghee or oil in the tempering but ghee taste best in bottle gourd curry.
- Can add 1 tsp of lemon juice if needed.