Kashmiri Lauki

The simple lauki cooked in the Kashmiri way.

Kashmiri Lauki


 Bottle gourd (lauki/doodhi),peeled and cut into 1/2 inch cubes550 grams

•Yogurt,whisked1 cup

•Saltto taste

•Gram flour (besan)1 tablespoon

•Fennel seed (saunf) powder1 teaspoon

•Red chilli powder 1 teaspoon

Oil2 tablespoons

•Asafoetida1/4 teaspoon

•Cumin seeds1 teaspoon

•Garam masala powder1/2 teaspoon

Combine yogurt, salt, gram flour, fennel powder and red chilli powder in a bowl. Whisk well and add two cups of water. Mix well.

Heat oil in a non-stick pan and add asafoetida and cumin seeds and when the seeds change colour, add bottle gourd and sauté for four to five minutes.

Add yogurt mixture and mix well, cover and cook for eight to ten minutes. Add garam masala powder and mix well. Serve hot.

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