Dum ki Lauki
Equipment
- Heavy-based Pan
Ingredients
- 100 g Ghee or Vegetable oil (scant 1/2 cup)
- Asafoetida pinch of
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 1 kg Bottle gourd (Calabash) peeled and cut into 4-cm / 1 1/2-inch pieces
- 1/2 teaspoon Chilli powder or to taste
- 2 Green chillies de-seeded and finely chopped
- 1 teaspoon Succh bari or Kashmiri Garam Masala ground
- 1 teaspoon Ginger ground
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and ground
- 1 teaspoon Coriander ground
- 1 Coriander (Cilantro) leaves bunch, finely chopped
- Salt
Instructions
- Heat the ghee in a large, heavy-based pan over medium heat, add the asafoetida, and seeds, and stir-fry for about 1 minute, or until they start to splutter.
- Add the bottle gourd and remaining ingredients, but no water, then cover, and cook for about 30 minutes, or until soft.
- Remove from the heat and add the finely chopped coriander.
Nutrition
Calories: 1047kcalCarbohydrates: 35gProtein: 3gFat: 101gSaturated Fat: 62gCholesterol: 256mgSodium: 341mgPotassium: 963mgFiber: 5gSugar: 3gVitamin A: 452IUVitamin C: 12mgCalcium: 247mgIron: 6mg
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