How to make Lauki Tamatar -
Bottle gourd when cooked with tomatoes this way, becomes very tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Lauki Tamatar checkout Lauki Aloo Matar, Bharwan Lauki with Kadhi, Lauki Kiwi Masala, Lauki aur Wadiyon ki Sabzi . You can also find more Main Course Vegetarian recipes like Matar Paneer Vegetable Quiche Dum Paneer Mitti Handi Brown Stew
Lauki Tamatar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lauki Tamatar Recipe
Bottle gourd (lauki/doodhi) peeled, seeded cut into ½ inch cubes 1 medium
Tomatoes chopped 2 medium
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida ¼ teaspoon
Ginger finely chopped 1 inch
Turmeric powder ¼ teaspoon
Red chilli powder ¾ teaspoon
Salt to taste
Fresh mint leaves chopped 15-20
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and saute till they turn golden.
Step 2
Add asafoetida and ginger and saute till ginger is golden.
Step 3
Add bottle gourd and mix well. Add turmeric powder, red chilli powder and salt and mix well. Cover and cook for 4-5 minutes.
Step 4
Add tomatoes and sugar and mix well. Add half the mint leaves and cook till tomatoes turn pulpy.
Step 5
Transfer into a serving bowl, garnish with the remaining mint leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
