Thursday, 8 March 2018

Bottle Gourd Gravy - Lauki Sabzi - Ghiya ki Sabzi in Cooker Recipe

Hello foodies,

How are you guys doing? With the weather taking a warmer turn with each passing day nature is also turning itself to make available all the water laden fruits and vegetables for us. Even though I am a die hard fan of fresh green peas in winters, they taste bland and revolting during summers. So, we opt for more fresh produce of summers, which is ghiya (bottle gourd), turai, tinds etc. But most of the young ones and adults feel revolted by these vegetables. So, let's make ghiys gravy today, which is simple to prepare but yet full of flavor. I am sure that no one will be able to say no to ghiya once you prepare it like this! So, let's get cooking...


Ingredients (you will need):

Lauki/Ghiya/Bottle Gourd - 500 grams
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Coriander Powder, 1 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Cumin seeds, 1/2 tsp
Refined Oil, 1 tablespoon
Tomato puree, 1 tbsp

Cooking steps:
1. Wash and peel the lauki/ghiya/bottle gourd. Cut the ghiya in small pieces. Please note that the vegetable shrinks as it loses a lot of water during cooking so be careful with the quantity of the vegetable required. Here I have taken 500 gms of the vegetable which is enough for 3-4 people.

2. Next, in a pressure cooker heat some oil/ghee. Wait for a minute and then add cumin seeds. Let them cook for 10 seconds. Next add the turmeric powder, coriander powder and red chilli powder. Saute the spices for 20 seconds or so taking care so as to not burn the spices.

3. Next add in the tomato puree and saute again for 30 seconds or so.

4. Next add in the ghiya and salt to taste. Stir well.

5. Add in half a cup of water as ghiya tends to release a lot of natural water while cooking. Pressure cook the vegetable for 5-10 minutes on a low flame after the first whistle. Add in the amchoor powder and your vegetable is ready to serve.

6. Garnish the ghiya gravy with fresh coriander leaves. The ghiya gravy can be served with rotis/paranthas of your choice.

Do let me know if you liked the recipe in the comments section below!

Bon Apetit!

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