Dahiwali Lauki
Equipment
- Bowl
- Kadhai
- Heavy-based Pan
Ingredients
- 1 tablespoon Red chilli powder Kashmiri
- 4 tablespoons Mustard oil
- Asafoetida small pinch of
- 1 kg Wax gourd peeled and cut into rounds
- 1 teaspoon Ginger ground
- 250 ml Natural (plain) yogurt (1 cup), hung, whisked
- 1 teaspoon Fennel ground
- 1 teaspoon Garam Masala
- Salt
Instructions
- Put the chilli powder in a small bowl, add 1 teaspoon of water and mix together. Set aside.
- Heat the oil in a kadhai or heavy-based pan over high heat. Reduce the heat, add the asafoetida, and stir-fry for 30 seconds, or until it dissolves. Add the chilli powder mixture and stir briskly for 15 seconds.
- Add the wax gourd and fry very lightly for about 1 1/2 minutes.
- Add the ground ginger and yoghurt, and stir well. Add the ground fennel, garam masala, and season with salt, then cover and cook, stirring occasionally, for about 15-20 minutes, or until the gourd is tender but still has a little bite.
- Serve hot. This dish can be served covered in its sauce or the spicy slices can be enjoyed separately.
Nutrition
Sodium: 119mgCalcium: 607mgVitamin C: 34mgVitamin A: 397IUSugar: 12gFiber: 1gPotassium: 465mgCholesterol: 33mgCalories: 766kcalSaturated Fat: 12gFat: 66gProtein: 13gCarbohydrates: 33gIron: 8mg
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