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. So check out the step by step pictorial recipe 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
• salt to taste
• 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. Sauté for a few seconds.

          Then add the chopped onion and sauté 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 & temper with bay leaves, cinnamon, cardamoms, cloves, mace 
                   and cumin seeds. Sauté for a few seconds.

                                Add chopped onion & sauté till they turn light brown.
  

                               Add spice paste & fry on a medium flame till oil separates.
  

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

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

                          Add cashew paste, yoghurt & cubed onions. Simmer for a minute. 

                    Add garam masala, green chilies, ghee, coriander leaves & fried onions.

                               Serve as a side dish with either rice or chapattis.

Lau Ghonto (Bottle Gourd Curry - Bengali Style)

          This is a typical homemade style Bottle Gourd curry that is very commonly made in many Bengali household. Bori / vadi / dried lentil dumplings are used to prepare this simple recipe for a crunchy effect. 

          It is cooked with minimum of spices, the dominant flavour comes from the coriander leaves and the ghee that is added to the end product. It goes well as a side dish with both rice and chapattis. For the non-veg. version, generally it is cooked with prawns or fish head. So check out the step by step pictorial recipe to prepare it.

• 1 medium size bottle gourd, diced
• 2-3 tbsp. mustard oil
• 8-10 bori / dried lentil dumplings
• 1 tsp. cumin seeds
• 2-3 green chilies, slit
• salt of taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder 
• handful of coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the lentil dumplings and fry till golden in colour.

          Now add the diced bottle gourd, salt, turmeric powder, cumin powder and green chilies. Mix everything well and cook, covered on a low flame till they turns soft and the moisture dries up. (Add water if needed)

         When done, add ghee and coriander leaves and give it a stir. Serve as a side dish with either rice or chapattis.

                      Heat oil & temper with cumin seeds. Then add dried lentil dumplings
                      & fry till golden in colour.

                     Add diced bottle gourd, salt, turmeric powder, cumin powder & green 
                     chilies. Mix well & cook, covered on low flame till tender & done.

                     (Add water if required).

                        Then add ghee & coriander leaves & give it a stir.

                                Serve as a side dish with either rice or chapattis.