Ingredients:
500 gms lauki
4-8 cloves garlic
1 bunch methi leaves or 5 spoons dry kasuri methi
Green chillies as per taste
One small onion
Chopped green coriander
1 cup thick yoghurt
2 tomatoes
Haldi and salt
Garam Masala
Method:
Heat oil in a pressure cooker. Give the jeera tadka. When the jeera is nicely roasted add cubed lauki and fry for 5-8 mins. Add 2 chopped tomatoes and fry for another 5 mins or till done. Add crushed garlic, methi , green chillies, haldi, yoghurt, garam masala and salt and cook for 5 min. Add about a cup or more of water and close the pressure till it give off 3-4 whistles. Garnish with chopped coriander.
You can dry off excess water by further cooking or let it remain like a gravy. It tastes better with excess water dried.
500 gms lauki
4-8 cloves garlic
1 bunch methi leaves or 5 spoons dry kasuri methi
Green chillies as per taste
One small onion
Chopped green coriander
1 cup thick yoghurt
2 tomatoes
Haldi and salt
Garam Masala
Method:
Heat oil in a pressure cooker. Give the jeera tadka. When the jeera is nicely roasted add cubed lauki and fry for 5-8 mins. Add 2 chopped tomatoes and fry for another 5 mins or till done. Add crushed garlic, methi , green chillies, haldi, yoghurt, garam masala and salt and cook for 5 min. Add about a cup or more of water and close the pressure till it give off 3-4 whistles. Garnish with chopped coriander.
You can dry off excess water by further cooking or let it remain like a gravy. It tastes better with excess water dried.
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