My mom-in-law is a great cook. I don’t know anybody who makes dals especially tastier than her, maybe it is the Punjabi hand that can easily go overboard with the ghee or some special hometown tricks , the results are delicious always. Winter is even more special as I make sarson ka saag and she makes those absolutely authentic makki ki rotis..her one roti is enough to fill maybe even my husband’s appetite…I still am nowhere nearly matched in skill in making the rotis like that. Anyways, of all the things I have learnt from here , this one is my favourite. She came upon this idea to use left over pulp of lauki (bottle gourd) after grating it to make juice (yes, lauki juice is one of the best home remedies for any stomach ailments ) I make this without extracting the juice (it’s going to go in my stomach anyways:)))..you need nothing other than curd and some parathas to polish this subzi off.
It’s not a bhurji in the true sense as it is without onions and tomatoes but the texture and taste is as good..you can add onions to enhance the flavour if you wish
Ingredients
1 medium sized lauki, grated
1 green chilli , finely chopped
10-12 curry patta leaves, chopped
1 teaspoon rai seeds
½ teaspoon ajwain seeds
Pinch heeng
Salt
½ teaspoon haldi powder 1 teaspoon amchoor powder
1 teaspoon crushed ginger
3 tablespoons mustard oil (use any other oil if you prefer )
chopped coriander to garnish
grated paneer to garnish (optional)
2.When they splutter, add the green chilli, curry patta, ginger (stay away from flame to avoid the spluttering)
3.Add the lauki ,salt,haldi and cover with a lid to cook on a slow flame
4.The lauki will first leave its water and then when cooked will start drying up. At this stage remove the lid, add the amchoor powder and cook for a few minutes more till it leaves oil on the sides.
5.Turn off gas, garnish with coriander and grated paneer. Eat hottt with rotis or parathas and curd
lauki...euwww
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