Masaledar Nariyal Lauki Recipe

September 14, 2011

Ingredients

1 ginger(adrak)
3 tablespoon onions chopped
1 cup coconut (narial) scraped
8-10 peppercorns (kali mirch)
1  cinnamon (dalchini)
a pinch asafoetida (hing)
2 tablespoon oil
3 red chillies whole
1 1/2 tablespoon tamarind (imli) pulp
4 – 6 cloves
1 teaspoon turmeric (haldi) powder
2 tablespoon coriander seeds
1 tablespoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
8 – 10 curry leaves
1 medium size bottle gourd (lauki,doodhi)
Salt (namak) to taste

How to make Masaledar Nariyal lauki

  • Take off and wash lauki. Cut into 3/4 ” cubes.
  • Dry roast coriander and cumin seeds.
  • Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tablespoon of scraped coconut for garnish.). Keep the paste aside.
  • Heat up oil in a pan.
  • Mix in asafoetida and mustard seeds.
  • Once they begin to crackle, mix in curry leaves and cut onions.
  • Stir fry for two minutes and mix in lauki.
  • Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
  • Dissolve tamarind pulp in water if it is too thick.
  • Mix in to the gravy. Add salt and mix well.
  • Serve hot decorated with grated coconut.

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