Directions
Ingredients
For Roasting Lauki
Lauki (Bottle Gourd) (medium) 1no
Tel(Oil) 1 tbsp
Laung (Cloves) 6-7 nos
For Masala
Sarso ka Tel (Mustard Oil) 1 tbsp
Heeng (asafoetida) ½ tps
Urad Dal Vadi, broken in 2 pc 1pno
Jeera (Cumin) 1 tbspn
Adrak (Ginger), Chopped 1 tsp
Pyaz (Onion), Chopped 2 tbspn
Tamatar (Tomato), Chopped ½ cup
Namak (Salt) to taste
Lal Mirch (Chilli) Powder 1 tsp
Haldi (Turmeric) Powder 1 tsp
Dhaniya (Coriander) Powder 1 tsp
Kasoori Methi ½ tsp
Dhaniya (Coriander), Chopped ¼ cup
Nimbu (Lemon) Wedge 1 wedge
Steps
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1
Done
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1.Take one piece of lauki (bottle gourd) and insert 6 to 7 pieces of cloves into it. Pour some oil and rub it all over the lauki, now put it over a live fire and cook the lauki till the outer skin is burnt completely. 2. Once it is hot and charred, cover it in a bowl so that it keeps on cooking in its own steam. Now using some water remove the outer burnt skin, using your hands or knife. Finally, chop it into small pieces. |
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2
Done
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3. Take some mustard oil in a pan and heat it well, add some urad dal vadi to the oil and cook till it gets a reddish colour. Next, add some cumin, ginger, heeng, and onions. Cook this mixture for a little and then put green chillies, turmeric, red chilli powder, and coriander powder in the pan. Once the masalas are cooked, add the tomatoes and cook over a high flame. You can add some salt with it, to help the tomatoes cook faster. |
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3
Done
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4. Once the oil starts oozing out from the side of the tomatoes, add in the diced lauki and mix well. Stir the mixture well and cook it over a high flame. 5. Finally finish with some kasoori methi, chopped coriander and a squeeze of lemon juice from one wedge. |
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4
Done
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6. To finish the dish, add some kasoori methi, coriander leaves and a little bit of lemon juice towards the end. You can add a little water if it looks too thick. Your Lauki ka bharta is now ready to plate. Serve hot along with masala lacha parantha. |
