Wednesday, April 29, 2015

Pudina Lauki Masala


Lauki (Bottle gourd): 1
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 1
Tomato (chopped): 1
Salt to taste
Mint leaves: a handful
Pao bhaji masala: 1 tsp.
Coriander powder: 1/2 tsp.
Lemon juice: 1 tsp.

  1. Heat oil and add the onion seeds and cumin seeds and let them splutter. Add chopped onion and fry until it becomes transparent.
  2. Add the garlic and fry for another minute. Add the cubed bottle gourd and stir in together and add the tomatoes after about a minute. Add salt and let cook until the tomatoes are soft and mushy.
  3. Add the finely chopped mint leaves, pao bhaji masala and coriander powder. Mix everything well and cover. This will be a dry vegetable so it's not required to add water but water can be added if you want it in a curry form. 
  4. Remove cover after 5 minutes and stir in the lemon juice and cover again. Cook covered on medium flame for about 10 minutes and turn off the flame. 
  5. Remove cover and garnish with more mint leaves if required. Do not cover again as the mint leaves will blacken in the steam. Serve immediately with chappati. 

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