Lauki Sabzi

Ingredients

• ▢2 tablespoons Oil
• ▢1 teaspoon Mustard seeds
• ▢1 teaspoon Cumin seeds
• ▢1 Green chili finely chopped
• ▢10-12 Curry leaves
• ▢½ teaspoon Turmeric powder
• ▢a pinch or ⅛ teaspoon Hing (Asafoetida)
• ▢500 grams or 4 cups Lauki (bottle gourd or dudhi) peeled and chopped
• ▢Salt to taste
• ▢½ teaspoon Garam masala
• ▢1 tablespoon Cilantro or coriander leaves chopped finely

Instructions 

Step 1: Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter.

Step 2: Add cumin seeds and let them sizzle a bit.

Step 3: Add green chilies and curry leaves. Saute for 30 seconds.

Step 4: Add hing and turmeric powder, and mix.

Step 5: Immediately add chopped lauki and salt. Mix well.

Step 6: Cover the pan with a lid and cook until lauki is soft and tender. Do stir once or twice in between. Lauki has a lot of moisture, so while cooking it leaves some water so there are fewer chances that sabzi will stick to the bottom of the pan.

Step 7: Once cooked, add garam masala and chopped cilantro.

Step 8: Mix well, turn off the stove and lauki ki sabji is ready to serve.