Coriander stalks have the most nutrients and so it is sensible to use it in our daily cooking. Hence I incorporated it and made this simple side dish with lauki (Bottlegourd). I ground the stalks along with ginger, garlic and green chilies to form the basic paste.
This was later sauteed along with onion and all the dry spices. Just the addition of the stalks enhanced the aroma of the curry. It can be had either with rice or any Indian bread.
- 1 medium size lauki (Bottlegourd), cubed
- 2 tbsp. oil
- 2 green cardamoms
- 4 cloves
- 1" cinnamon stick
- 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1 onion, chopped
- handful of coriander stalks, chopped
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- 2-3 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. garam masala powder
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped to garnish
Grind together coriander stalks, ginger, garlic and green chilies to a paste and keep aside. Heat oil in a pan and temper with the cinnamon, cardamoms, cloves and panch phoron.
After it stops crackling, add the onion and fry till light brown. Then add the ground paste, turmeric powder and cumin powder. Saute on a medium flame till oil separates.
Now add the chopped lauki and salt. Continue to saute for 2-3 minutes till it is well mixed with all the spices.
Add 1 cup water. Cover and simmer till soft and dry. Add the garam masala powder and ghee. Give it a mix and garnish with coriander leaves. Serve as a side dish with either rice or chapattis.