LAUKI WADI

  • 4 TABLESPOONS OIL

  • 2 TEASPOON CUMIN SEEDS (JEERA)

  • 2 MEDIUM SIZE ONION, FINELY CHOPPED OR ⅓ CUP FINELY CHOPPED ONIONS

  • 1 CUP TOMATO PUREE

  • 2 OR 4 GREEN CHILIES, CHOPPED

  • 1 INCH GINGER, FINELY CHOPPED OR GROUND OR ½ TEASPOON FINELY CHOPPED GINGER

  • 1 TEASPOON TURMERIC POWDER (HALDI)

  • 1 TEASPOON RED CHILI POWDER (LAL MIRCH POWDER)

  • 2 PINCH ASAFOETIDA (HING) - OPTIONAL

  • 5 CUPS CHOPPED BOTTLE GOURD (LAUKI OR OPO SQUASH)

  • 2 CUP PUNJABI WADIS OR AMRITSARI WADI PIECES

  • 2 CUP WATER FOR PRESSURE COOKING

  • SALT AS REQUIRED

  • 1 TEASPOON PUNJABI GARAM MASALA OR REGULAR GARAM MASALA

  • 4 TO 6 TABLESPOONS CHOPPED CORIANDER LEAVES (OPTIONAL)

INSTRUCTIONS

1. RINSE, PEEL AND CHOP THE LAUKI (BOTTLE GOURD).


2. HEAT OIL IN A PRESSURE COOKER. ADD CUMIN AND LET THEM SPLUTTER.


3. ADD ONIONS AND SAUTÉ TILL TRANSLUCENT.


4. ADD THE GINGER AND GREEN CHILIES AND SAUTÉ FOR SOME SECONDS TILL THE RAW AROMA OF GINGER GOES AWAY.


5. THEN ADD THE PUREE.


6. IN THE MEANTIME RINSE THE WADIS IN WATER AND KEEP ASIDE.


7. WHEN THE TOMATOES HAVE BECOME PULPY, ADD THE TURMERIC POWDER, ASAFOETIDA AND RED CHILI POWDER. SAUTÉ FOR A MINUTE.


8. STIR AND ADD THE CHOPPED LAUKI (BOTTLE GOURD). SAUTÉ FOR A MINUTE.

9. ADD WATER AND SALT AS PER TASTE.


COOKING LAUKI WADI

1. STIR AND LASTLY ADD THE WADIS.


2. PRESSURE COOK FOR 4 TO 5 WHISTLES OR 7 TO 8 MINUTES ON MEDIUM FLAME TILL THE LAUKI IS COOKED WELL AND BECOMES MUSHY.


3. IF YOU FIND THE LAUKI WADI CURRY TO BE MORE LIQUID THEN DRY IT A LITTLE BY SIMMERING IN THE COOKER WITHOUT THE LID.


4. FINALLY ADD THE PUNJABI GARAM MASALA POWDER AND CHOPPED CORIANDER LEAVES.


5. STIR AND SERVE LAUKI WADI HOT WITH SOME PHULKAS OR CHAPATIS.

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