Lauki Bharta (Mashed Bottle Gourd Curry)

          Bharta is a very popular Punjabi cuisine that is generally prepared with eggplant. Bharta literally translates to mashed, where the eggplant is roasted on an open fire and then mashed before it is made into a curry. 

          So here is a nice twist to the original baingan bharta. This is equally a yummy bharta made of lauki (bottlegourd). This side dish goes well with chapati, hot steamed rice or jeera rice for a simple homemade healthy meal. So check out the step by step pictorial recipe to prepare it.

          Lauki or Bottle Gourd is a very healthy veggie as it has a lot of water content. It is generally not a much preferred veggie. So give a twist to it and make a bharta out of it. It will be finished in no time. A nice way to treat fussy kids and adults too. 

• 1 medium size bottle gourd, sliced 
• 2 tbsp. oil
• 1 tbsp. ghee
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tbsp. roasted coriander powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste 
• 2 tbsp. coriander leaves, chopped

          Steam the sliced bottle gourd for 10 minutes or till it turns soft. Blend coarsely and keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add onion and stir fry till light brown. Now add the ginger-garlic paste and sauté till the raw smell disappears. 

          Add the tomatoes and continue to sauté till it is nicely mashed. Now it is the time to add all the dry spices. Give it a stir.

          Add the bottle gourd and mix everything well. Sauté for 3-4 minutes on a low flame. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatis. 

                       Steam sliced bottle gourd for 10 minutes or till it turns soft. 

                      Blend coarsely and keep aside. 

                      Heat oil & ghee in a pan. Temper with cumin seeds & asafoetida. 

                       Add onion and stir fry till light brown. 

                      Add ginger-garlic paste & sauté till raw smell disappears. 

                       Add tomatoes & continue to sauté till it is nicely mashed. 

                        Add all the dry spices & give it a stir.

                      Add bottle gourd & mix everything well. Sauté for 3-4 minutes.

                       Garnish with coriander leaves. 

                  Serve as a side dish with rice or chapatis.