Friday, June 22, 2012

Dahi Lauki



Ingredients:

Lauki (bottle gourd)..............................200 gms, skinned, diced and boiled in salt water
Yoghurt.................................................2 n 1/2 tbsps, thick part no whey
Onions..................................................1 medium, chopped
Ginger..................................................1 tsp, crushed
Red chilli pwdr....................................1/4 tsp or acc to taste
Turmeric..............................................1/4 tsp
Coriander pwdr..................................1 n 1/4 tsp
Cumin seeds.......................................1/4 tsp
Green chilli........................................2-3, whole
Salt to taste
Olive oil

For Tempering:

Rye....................................................1/2 tsp
Cumin seeds.....................................1/2 tsp
Curry leaves....................................6-8

Bottle Gourd/Lauki

Skin, dice and boil lauki in salted water. Drain and keep aside. Grind the ginger and 1/4 tsp cumin seeds together, in a mortar.

Add the red chilli, turmeric and coriander to the yoghurt and whisk to a smooth paste.


Heat oil and add the rye. As soon as the spluttering stops add the cumin seeds and when they turn brown add the chopped onions and curry leaves and green chillies. When the onions brown at the edges, add the ground ginger-cumin. Stir fry for a few seconds.


Now comes the tricky part. It is time to put in the yoghurt mixture and you have to remember that if it is not done properly the yoghurt will curdle and you will be left with a curdled gravy. So raise the heat and drop in the yoghurt and continue to stir continuously and briskly. When the mixture reduces and oil separates add 1 n 1/2 cups of water and stir it up.


Now make a masala swirl by adding 1/4 cup water to the yoghurt bowl and add this to the pan as well. Put in the boiled lauki, stir and cook.


When the gravy is thick and the lauki has absorbed all spices, the dish is ready to serve.


This goes very well with rice and papad. But of course chappatis are nice too.

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