Rajasthani lauki

Name: Rajasthani lauki
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 bottle gourd (lauki), peeled, cubed; 2 onions, chopped; 1 tsp. cumin seeds; 1/4 cup oil; To taste, salt; To taste, chilli powder; 1 tbsp. vinegar; 2 tbsp. gram flour (besan), roasted; 2 green chillies, chopped; As required, cilantro, chopped; 1 hot charcoal

Sarvat Hanif @sarvathanif

Canada

Lauki is a popular choice for a quick meal. This low-calorie vegetable, referred to as bottle gourd, has a neutral flavour and is simple to cook with.
It may be made into various amazing meals by combining different spices and other condiments in an intriguing way. Due to its bland flavour, lauki is frequently disliked by people.
I came across this recipe in an Instagram post and it was simple to make that I knew I was going to make this for husband. I don’t eat lauki!
This recipe is from Rajasthan area of India. In Rajasthan they make many recipes with besan or gram flour. And this is one of them.
It’s fairly simple to make. Just sauté the onions with cumin and the lauki. Simple salt and chilli powder is added. To give it a tangy flavour, add the vinegar. Once the vegetable is tender, dry roasted gram flour is added and the dish is finished off with cilantro and green chillies.
If you like you can smoke it to get that tandoori flavour or you can just leave it. It’s personal choice.
Serve the lauki with roti or paratha and enjoy!

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

2 servings

1 bottlegourd (lauki), peeled, cubed
2onions, chopped
1 tsp.cumin seeds
1/4 cupoil
To taste, salt
To taste, chilli powder
1 tbsp.vinegar
2 tbsp.gram flour (besan), roasted
2green chillies, chopped
As required, cilantro, chopped
1hot charcoal

Saved

Steps

30 minutes

1

Heat oil in a wok and sauté the cumin seeds and onions till light golden.
2

Add the lauki (bottle gourd) and mix well.
3

Add the salt, and chilli powder. Mix well.
4

Add vinegar and cook till bottle gourd is soft and tender.
5

Add the gram flour (besan) and mix well, making sure there are no lumps. Cook for about 3-5 minutes.
6

Add the green chillies and cilantro; mix well.
7

Give it a smoky flavour by placing the hot charcoal in a small aluminum cup and drizzle a few drops of oil. Cover the wok for 3 minutes. Remove the charcoal and serve the lauki.