Kashmiri Lauki

Ingredients 

• 550 grams bottle gourd (lauki/doodhi), peeled and cut into 1/2 inch cubes
• 1 cup yogurt ,whisked
•  Salt to taste
• 1 tablespoon gram flour (besan)
• 1 teaspoon fennel seed (saunf) powder
• 1 teaspoon red chilli powder
• 2 tablespoons oil
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala powder

Method

1. Combine yogurt, salt, gram flour, fennel powder and red chilli powder in a bowl.
2. Whisk well and add two cups of water. Mix well.
3. Heat oil in a non-stick pan and add asafoetida and cumin seeds and when the seeds change colour, add bottle gourd and sauté for four to five minutes.
4. Add yogurt mixture and mix well, cover and cook for eight to ten minutes.
5. Add garam masala powder and mix well. Serve hot.

Nutrition Info