Ghiya Ka Subzi (Curried Bottle Gourd)


Ghiya Ka Subzi (Curried Bottle Gourd)

Serves 6


1 large lauki (bottle gourd), peeled and cubed

2 tsp. garlic and ginger paste

1 onion, finely chopped

1 tsp. haldi (turmeric)

1 tsp. rai (mustard seeds)

Pinch of hing (asafetida)

2 tsp. mustard oil (or any oil of your choice)

Salt to taste

• On a medium flame, heat mustard oil in a wok to smoking point.

• Add the rai and let it pop (about 40 seconds).

• Add hing.

• Add the garlic/ ginger paste.

• Add the chopped onion and stir.

• Add the haldi and salt.

• Mix well and cook for about 3 minutes.

• Add the chopped lauki and mix well.

• Cover and cook for about ½ hour stirring from time to time.

• Remove from heat when the vegetables have softened and cooked down but are not mushy.

• Serve hot with rice or rotis.


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