Course : Main

Cuisine: Indian

Servings: 4-5 pax

Prep Time: 10 minutes

Cook Time : 30 minutes

Total Time: 40 minutes

Ingredients For Marination:

• 500 gms lauki/bottle gourd

• 2 tbsp besan/gram flour

• 1/2 tsp turmeric

• 1 tsp chilli powder

• 1 tsp salt

Ingredients For Gravy :

• 2 nos chopped onions

• 2 nos tomato puree

• 1/4 cup curds/ yogurt

• 1 chopped green chill

• 1 tsp chopped ginger

• 1/2 tbsp chopped garlic

• 1 tsp jeera/cumin seeds

• 1/4 tsp asefodita

• 1 bay leaf

• 1 cinnamon stick

• 1 green cardamom

• 1/2 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• 1 tbsp crushed kasuri methi / dried fenugreek

• salt as per taste

• some chopped coriander leaves

Method:

1. Peel, wash and cut the lauki into medium thickness round shape.

2. Add the besan, turmeric, chilli powder and salt to the chopped lauki and mix well. Keep aside for 5 minutes.

3. In a non stick pan heat 2 tbsp oil then place one by one the marinated lauki rings on it and cook on low flame till golden brown then flip and cook again till brown on both sides. Remove and keep aside for future use.

4. In a kadai heat 3 tbsp oil then add the jeera when it splutters add the asefodita, bay leaf, cinnamon stick and cardamom. Add and saute the garlic then the ginger. Then add the chopped onions and cook till golden brown in colour. To it add turmeric , green chill and tomato puree and cook till oil drops are seen on the top of the gravy. Then add all the dry spices, curds, salt and 1 cup water. Cover and cook for 5 minutes on low flame.

5. Add the cooked lauki one by one to the gravy and again cook on low flame for another 2-3 minutes. If the gravy is very thick a little hot water can be added to the gravy.

6. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy shahi lauki with rice, chapati or paratha.