Tawa Sabzi with a difference!
Elevates the simple lauki to a dish worthy for a party platter!
One of my most popular Lauki recipes that have persuaded many Lauki skeptics (including kids!) to give this veg a try!
For this recipe you must have young firm good quality lauki which does not have too many seeds inside and the pulp is nice n firm.
and cut into thick roundels.
Sprinkle lauki slices lightly with salt, red chili pwdr and haldi.
Toss to combine.
Heat oil, sear the Lauki till slightly golden on both sides.
At this stage lauki is only partially cooked. Keep aside in a plate.
Next, heat oil, add jeera, minced ginger and green chillies and sauté for a min. Add a little crushed tomato and cook till the tomato reduces. Now toss the seared lauki with the tomato. Adjust salt, add some dhania pwdr, if you like and a pinch of garam masala. Cook for just a minute or two…till the masala lightly coats the lauki.
Garnish with chopped dhania…and it’s ready to eat!
Note: The Lauki should have a slight bite in the corners, with a soft center.
I like it best with plain roti and a crunchy fresh green chilli….Mmmmmm!