Lauki/ Bottle Gourd Tamatar ki sabzi
Ingredients
250gms lauki
2 medium sized juicy tomatoes chopped roughly
1" piece ginger chopped fine
3t.sps cooking oil
A pinch of haldi / turmeric powder
chilli powder to taste
Salt to taste
Method
- Peel the lauki and cut it into four long pieces. Now slice it into 1/4 " thick pieces.
- Heat oil in a kadai/ saucepan on medium heat, add the lauki and mix well with the oil.
- Add haldi, chilli powder and and cook till the raw smell goes, about a minute.
- Add the chopped tomatoes, chopped ginger and salt, mix well, turn the flame to low and when the tomatoes begin to soften, cover with a lid.
- Cook for about 2 minutes, remove the cover and check if there are enough juices.Add about 1/4 cup water if needed. If the lauki is very tender you may not even need to add water.
- Cover and cook on a very low flame for about 5 minutes or till the lauki is tender and the tomatoes well blended.
- Serve with hot rotis or rice and dal.
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Note: Can be made in a pressure cooker but you need to be careful and take it off the heat before a whistle.
The flavour should be predominantly tomato and ginger but you can adjust it to your liking.
Used to be a hot favourite with my kids, hope you enjoy it too.
