WEBPreparing the Lauki/Bottle Gourd. Wash the bottle gourd and cut off the top and bottom ends using a sharp knife. Peel off the skin with a peeler and cut it in half lengthwise. Also, remove large seeds, if any. Now cut each into bite-size ½-inch cubes.
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WEBCook on low heat for 30 seconds. Tip in the finely chopped tomatoes, combine and cook till tomatoes are fully mushy. Add the chopped bottle gourd pieces next and stir to combine. Add 3/4 cup water and mix well to scrape off any spices stuck to the sides and bottom of the cooker. Close the cooker with the lid.
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WEB1- To a blender add tomatoes, ginger and green chili. 2- Puree to a smooth paste and set aside. 3- Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the sizzle for few seconds and then add dried red chili (if using) and hing. Sauté few seconds.
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WEBSeason with salt according to taste and stir everything together. Cover the pan with a lid and let the Lauki Sabji simmer on low heat for about 10 minutes, or until the bottle gourd is tender. Add Spices: Add turmeric powder, garam masala, and red chili powder to the pan. Mix well to combine with the spice mixture.
WEBStart the instant pot in sauté mode and heat oil in it. Add cumin, ginger, garlic and green chillies. Once the garlic has turned golden brown, add the chopped onions and sauté for 2 minutes. Add in the chopped tomatoes, spices and salt. If anything is stuck to the bottom of the pot, scrape it.
WEBHeat the coconut oil in a pressure cooker on medium heat. Sauté cumin seeds until fragrant, then add diced onions and cook until translucent. Add tomatoes, minced chili, spices, salt, and the cut bottle gourd to the cooker. Pour in water, close the pressure cooker lid, and bring it to high pressure.
WEBHeat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds.
WEBInstructions. Firstly, peel the bottle gourd and cut them into small desired pieces. Wash them well and strain the lauki to remove excess water content. Take a cooking pot, add oil and heat it. Add the cumin seeds and green chillies. Add sliced onions, salt to taste and cook them until translucent.
WEBPeel and slice the bottle gourd into small pieces. Chop the onions and tomatoes. Press the sauté button and heat one tablespoon oil in the instant pot. As the oil heats up, add cumin seeds and let it splutter. Add chopped garlic, ginger, and onion, and sauté 2-3 minutes or until onions turn translucent.
WEBInstructions. firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp kasuri methi, 1 tsp cumin until it turns aromatic. add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown. further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.
WEBAdd in turmeric powder, red chili powder, and coriander powder. Saute to mix. Add in chopped tomatoes along with salt. Saute the tomatoes for 2 minutes until soft and pulpy. Add in lauki and saute over medium-high flame for a minute. Next, add in ¼ cup of water and pressure cook for about 2 whistles. Turn off the heat.
WEBHeat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. Add cumin seeds and let them sizzle a bit. Add green chilies and curry leaves. Saute for 30 seconds. Add hing and turmeric powder, and mix. Immediately add chopped lauki and salt. Mix well.
WEBInstructions. Add the oil into a pan and heat on medium heat until hot. Add the garlic paste and cumin seeds then sauté for 1 minute until fragrant. Add the finely diced onions and cook for 4-5 minutes until the onions are soft and slightly translucent.
WEBStep 5) Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand (image 3).Step 6) Add black pepper, ginger powder, garam masala, and kasuri methi. Mix.
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WEBWash, peel and chop bottle gourd into small pieces. Heat oil in a pan or kadai over medium heat. Add half a teaspoon cumin seeds, half a teaspoon of mustard seeds, and half a teaspoon of urad dal and let them splutter. Now add asafoetida and a sprig curry leaves. Sauté for a few seconds.
WEBAdd the lauki and the rest of the salt. Stir fry on a medium high heat for 3 to 4 minutes. Pour water and give a good stir. . Cover and cook on a medium heat until lauki is soft and fully cooked. Add more water as you cook if required. . When the lauki is cooked, taste test and add more salt if required.
WEBPick methi (fenugreek) leaves, discard stems, wash, drain and chop. Heat oil in a pan, add mustard seeds. As they crackle, add cut vegetables (not fenugreek). Add salt, turmeric powder, chili powder and sauté for a couple of minutes. Set lid on, set flame on low-medium and let it cook for 3-4 minutes. Remove lid, stir and set lid back.
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