Quick Doodhi Ki Sabzi

Ingredients

• 300 grams bottle gourd (doodhi)
• 2 medium onions, thinly sliced
• 2 medium tomatoes, thinly sliced
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Salt to taste
• 3-4 green chillies, slit
• 1 tablespoon ghee
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Paranthas to serve

     Tempering

• 1-2 tablespoons ghee
• 1 teaspoon cumin seeds                          
• 10-12 garlic cloves, crushed

Method

1. Peel the bottle gourd and cut it into 1 inch pieces. Put them into a pressure cooker.
2. Add onions, tomatoes, red chilli powder, turmeric powder, salt, green chillies and ghee and mix. Cover and cook under pressure on medium heat for 3 whistles.
3. Open the cooker once the pressure has reduced completely.
4. To make the tempering, heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add crushed garlic and sauté till golden brown.
5. Add the pressure cooked mixture and mix well. Add coriander leaves and mix well.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot with paranthas.