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IngredientsEdit

Vegetables etc. Edit

  • Lauki - washed, peeled and diced 
  • Tomato - 1-2, roughly chopped (depending on how big the lauki is)
  • Coriander leaves- chopped (for garnishing)

Masalas etc.Edit

  • Red chilli powder - 1 tsp
  • Mustard seeds - 1 tsp
  • Methi seeds - 4-5 seeds
  • Jeera - 1tsp
  • Saunf (fennel seeds, unsweetened) - 1/2 tsp
  • Ajwain - 1/2 tsp
  • Ghee - 2 Tbsp
  • Salt - to taste

ProcedureEdit

  1. Heat ghee in a pressure cooker (without the lid) on medium hear. Once hot, add methi seeds and wait till aromatic (or till they are a little brown). Next add mustard seeds, jeera, saunf and ajwain and let them sizzle.
  2. Once the seeds are aromatic (don't burn them!) add the lauki and mix well. To this, add turmeric powder and red chilli powder and mix well.
  3. After a minute or two, add the tomatoes and mix well again for about two minutes.
  4. Finally, add salt and mix well again. Put on the lid and let it cook till first whistle. After this cook on low for 10 minutes.
  5. Once the cooker cooles, add chopped coriander.

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