Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1 medium-sized lauki (bottle gourd), peeled and diced
2 medium-sized tomatoes, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, slit lengthwise (optional)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the vegetables: Peel the lauki (bottle gourd) and dice it into small cubes. Finely chop the tomatoes and onion. Mince the garlic and grate the ginger.
- Sauté aromatics: Heat the cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then add minced garlic, grated ginger, and slit green chili (if using). Sauté until fragrant.
- Add onions: Add the finely chopped onions to the skillet. Sauté until they turn translucent.
- Add tomatoes: Add the finely chopped tomatoes to the skillet. Cook until they soften and break down, forming a thick paste.
- Add spices: Stir in turmeric powder, ground coriander, red chili powder, and salt to taste. Mix well to combine with the onion-tomato mixture.
- Cook lauki: Add the diced lauki (bottle gourd) to the skillet. Stir well to coat them with the spice mixture. Cook for about 5-7 minutes until the lauki is partially cooked.
- Simmer: Once the lauki is partially cooked, reduce the heat to low, cover the skillet, and let the curry simmer for another 10-15 minutes, or until the lauki is tender and cooked through.
- Garnish and serve: Garnish the Lauki and Tomato Curry with fresh cilantro leaves before serving.
