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Serving Size: 2 persons
Ingredients:
Lau (bottlegourd or lauki) - 1 small (750 grams)
Bori - 10-12 small
Fenugreek/ Methi Seeds - 1/2 tsp
Dry red chillies - 2 whole
Cumin/Jeera Powder - 1 tsp
Turmeric - a pinch
Green Chillies - 2, slit
Cilantro/Dhonepata - 1 tbsp, chopped
Sugar - 1 tsp
Salt - to taste
Oil - 1 tbsp
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Preparation:
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Peel the vegetable and chop finely cut into 1
inch long thin strips.
Cooking procedure:
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Heat oil in a kadhai. Fry the boris (vadi or
lentil dumplings) and keep them aside. If the boris are hard, keep
them immersed in water after frying till they are soft enough to be
broken.
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To 1 tbsp of the same oil, add methi
(fenugreek) seeds and dry red chillies. Fry until the seeds splutter.
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Add the cut lauki, cover and cook for 10
minutes on medium-low heat. There is no need to add water since the
vegetable contains plenty of moisture.
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Add turmeric, jeera (cumin) powder, sugar and
boris. Mix and cover to cook further for 8-10 minutes or until the
vegetable is tender and cooked.
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Add salt, green chillies and remove from heat
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Garnish with chopped dhonepata (cilantro).
Tips:
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You may also use masala boris (vadis)
for this curry. For frying these vadis more oil will be required [for
frying purposes only]; after frying, immerse them in water and
break them into smaller chunks before adding to the vegetable.
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Curries with lau (lauki or bottle gourd)
typically requires very little oil for preparation
Serving Suggestions:
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