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Kashmiri Lauki

The simple lauki cooked in the Kashmiri way. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Bottle gourd (lauki/doodhi), Yogurt
Cuisine Kashmiri
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Kashmiri Lauki

  • 550 grams Bottle gourd (lauki/doodhi) peeled and cut into 1/2 inch cubes
  • 1 cup Yogurt whisked
  • to taste Salt
  • 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

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  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

Calories 541
Carbohydrates 105.5
Protein 11.8
Fat 41.8
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