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Tuesday, 13 September 2016

Lauki Do Pyaza (Bottle Gourd Curry)


          Any veggie cooked in a Do Pyaza style comes out really superb and delicious. Today I prepared with lauki (bottle gourd). It is an amazing recipe with lots of onion, hence the name - Do Pyaza. Make it a bit spicy and chatpata to be relished as a side dish with any form of rice or Indian bread. Please check for a step by step method with pictures to prepare it.








  • 1 small & tender lauki (bottlegourd)
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 cardamoms
  • 4-5 cloves
  • 1-2 bay leaves
  • 1 tsp. cumin seeds
  • 1 mace
  • 1 onion, ground to a paste
  • 1 onion, chopped
  • 1 onion, cubed
  • 1 tsp. ginger-garlic paste
  • 1-2 tbsp. cashew paste
  • 2 tbsp. yoghurt
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 green chilies
  • 1 tsp. garam masala powder
  • 1 tsp. ghee
  • 2 tbsp. fried onions
  • handful of coriander leaves, chopped





          In a bowl, mix together the onion paste, ginger-garlic paste, turmeric powder, coriander-cumin powder and red chili powder. Keep aside.

          Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves, mace and cumin seeds. Saute for a few seconds.

          Then add the chopped onion and saute till they turn light brown. Now add the spice paste and fry on a medium flame till the oil separates.
  

          Add the chopped lauki and salt. Mix well and cook, covered for 2 minutes. Add 1 cup water and simmer till the veggie turns soft and the gravy reduces.

          Add the cashew paste, yoghurt and cubed onions. Simmer further for a minute. When done, add the garam masala, green chilies, ghee, coriander leaves and fried onions.

          Combine everything well and switch off the flame. Let it remain covered for 5 minutes and then serve as a side dish with either rice or chapattis.





                       Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms,
                       cloves, mace and cumin seeds. Saute for a few seconds.



                           Then add the chopped onion and saute till they turn light brown.
  



                       Now add the spice paste and fry on a medium flame till the oil separates.
  



                      Add the chopped lauki & salt. Mix well & cook, covered for 2 minutes. 




                     Add 1 cup water & simmer till the veggie turns soft & the gravy reduces.




                       Add the cashew paste, yoghurt and cubed onions. Simmer further for a 
                       minute. 



               When done, add the garam masala, green chilies, ghee, coriander leaves and 
               fried onions.




                               Serve as a side dish with either rice or chapattis.












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