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| Main ingredients | Bottle gourd (lauki), Dried moong ki vadi (mangodi), Cumin seeds, Ginger, Green chillies, Onion, Tomato, Turmeric powder, Kashmiri red chilli powder, Coriander powder, Cumin powder, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 5-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups chopped bottle gourd (lauki)
- ½ cup dried moong ki vadi (mangodi)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon finely chopped ginger
- 2 green chillies, slit
- 1 medium onion, roughly chopped
- 1 large tomato, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- Salt to taste
- Garam masala powder for garnish
- Chopped fresh coriander leaves for garnish
- Phulkas to serve
Method
- Heat 1 tablespoon oil in a non-stick pan and 1 tablespoon oil in a pressure cooker. Add moong ki vadi in the pan and sauté till golden brown. Switch off the heat.
- Add cumin seeds in the pressure cooker and let them change colour. Add ginger, green chillies and onion, mix and sauté till translucent.
- Add tomato and mix well and saute for 1-2 minutes.
- Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, and salt, mix well and saute for 1-2 minutes.
- Add the sautéed moong ki vadi and mix well. Add bottle gourd, mix and sauté for 1-2 minutes. Add ¼ cup water, mix and cook under pressure on medium heat for 1-2 whistles.
- Open the cooker once the pressure has reduced completely. Transfer into a serving bowl, garnish with garam masala powder and coriander leaves and serve hot with phulkas.
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