This recipe also serves as a perfect side vegetable for my dinner. My mother used to make it a lot. Cinnamon powder gives a nice flavor and aroma to the recipe.
Let us start cooking!!!
Ingredients:
Lauki/ Doodhi/ Bottle Gourd: 250 gms chopped into pieces
Oil: ½ tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic-Ginger paste: 1 tsp
Coriander powder: 1 tsp
Red Chilly powder: ¾ tsp
Turmeric powder: ¼ tsp
Cinnamon powder: ½ tsp
Salt as per taste
Water: 1 tbsp
Tomato: 1 medium finely chopped
Curry leaves: 4-5
Coriander leaves: 1 tbsp finely chopped
Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and curry leaves. Roast for a few seconds.
2. Now add ginger-garlic paste and roast it till the raw smell of those goes off.
3. Add chilly powder and instantly add the tomatoes so as not to burn the chilly powder.
4. Now add the remaining spices: coriander powder, turmeric powder, cinnamon powder and salt.
5. Let the tomatoes become mushy. Add water.
6. Add the lauki pieces and close the lid of cooker.
7. Take one whistle on high and two on low. Turn off the gas. Remove the pressure instantly as it helps retain the green color of the vegetable.
8. Open the lid and stir it well.
9. Add more water if required and let it simmer for 1-2 minutes.
10. Garnish with coriander leaves and serve hot.
Tips:
1. Whenever you make any green vegetable in cooker, always remove the pressure from cooker after cooking, as it tends to retain the green color of the veggie.
2. Do not add much water in lauki because it itself loses some water.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
Lauki/ Doodhi/ Bottle Gourd: 250 gms chopped into pieces
Oil: ½ tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic-Ginger paste: 1 tsp
Coriander powder: 1 tsp
Red Chilly powder: ¾ tsp
Turmeric powder: ¼ tsp
Cinnamon powder: ½ tsp
Salt as per taste
Water: 1 tbsp
Tomato: 1 medium finely chopped
Curry leaves: 4-5
Coriander leaves: 1 tbsp finely chopped
Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and curry leaves. Roast for a few seconds.
2. Now add ginger-garlic paste and roast it till the raw smell of those goes off.
3. Add chilly powder and instantly add the tomatoes so as not to burn the chilly powder.
4. Now add the remaining spices: coriander powder, turmeric powder, cinnamon powder and salt.
5. Let the tomatoes become mushy. Add water.
6. Add the lauki pieces and close the lid of cooker.
7. Take one whistle on high and two on low. Turn off the gas. Remove the pressure instantly as it helps retain the green color of the vegetable.
8. Open the lid and stir it well.
9. Add more water if required and let it simmer for 1-2 minutes.
10. Garnish with coriander leaves and serve hot.
Tips:
1. Whenever you make any green vegetable in cooker, always remove the pressure from cooker after cooking, as it tends to retain the green color of the veggie.
2. Do not add much water in lauki because it itself loses some water.
See you soon with a new recipe till then Happy Cooking!!!
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