Lauki ka Bharta
This dish is for all those people who run away at the thought of eating lauki. Despite its nutritional value, people tend to avoid it due to its bland taste. I stumbled upon this recipe by accident in a bid to make eating lauki more interesting for my brother. Surprisingly, it tasted extremely good and different. I packed it for his lunch and gave him a Food Quiz to guess what the dish was and I am happy to say that he couldn't figure it out the entire day 😀 This recipe is a great way to get your kids to eat lauki...so here it goes
- Bottlegourd ( Lauki / Ghiya / Doodhi ) - 1 big (diced)
- Onions - 1 medium (chopped)
- Tomatoes - 2 medium (chopped)
- Curry Leaves - 7-8
- Cumin Seeds ( Jeera ) - 1/4 tsp
- Rai ( Sarson / Mustard Seeds ) - 1/4 tsp
- Ginger - 1/4 tsp (fine chopped)
- Garlic - 2-3 cloves (fine chopped)
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Coriander ( Dhaniya ) Powder - 1/4 tsp
- Pav Bhaji Masala - 1 tsp
- Sabzi Masala - 1/2 tsp (optional)
- Curd ( Yogurt / Dahi ) - 1 tbsp
- Kasuri Methi - 1/4 tsp
- Salt - To taste
- Oil / Ghee - 1 tbsp
1. Pressure cook the diced lauki for 4-5 whistles with ¾ cup water. Do not put too much water since the lauki has a lot of water of its own and we don’t want the bharta to be watery.
2. Once the pressure is relieved from the cooker and the lauki cools down a bit, mash it with a potato masher.
3. Heat oil/ghee in a kadhai and temper the cumin and mustard seeds.
4. Add the curry leaves and fry for half a minute.
5. Add the chopped onions and fry till they turn translucent.
6. Add fine chopped ginger and garlic till the onions turn slightly golden in color.
7. Add the chopped tomatoes. And sauté for 3-4 minutes.
8. Add turmeric powder, pav bhaji masala, sabzi masala, kasuri methi and salt to taste. Cook for 2-3 minutes.
9. Add the curd and sauté till the mixture starts leaving oil on the sides.
10. Now add the mashed lauki and mix well. Cook it covered till all the excess water is absorbed and thickens up a bit to a bharta consistency. Serve hot with chapatis or parathas.