Tawa Lauki

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.

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Peel lauki…

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and cut into thick roundels.

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Sprinkle lauki slices lightly with salt, red chili pwdr and haldi.

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Toss to combine.

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Heat oil, sear the Lauki till slightly golden on both sides.

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At this stage lauki is only partially cooked. Keep aside in a plate.

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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.

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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.

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I like it best with plain roti and a crunchy fresh green chilli….Mmmmmm!

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