Lauki.Ghiya Sabzi /Bottle-gourd in tomato gravy
Easy to prepare Ghiya /Lauki/ Bottle-gourd in tomato gravy. Nicely spiced and flavored with lemon juice.
Servings Prep Time
6ppl 10minutes
Cook Time
15minutes
Servings Prep Time
6ppl 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a pressure cooker, heat 1 tbsp ghee.
  2. Add cumin seeds. Let them splutter and then add all the spices ( except garam masala) mixed in 1/4 cup water. We add water to avoid burning of the spices. Cook on low flame till it leaves oil.
  3. Now, add the chopped tomatoes. Cook the tomatoes again until they are well blended and leave oil/ oil is separated.
  4. Now, add the chopped Ghiya/ Lauki/ Bottle gourd. Mix well.
  5. Close the id of the pressure cooker and cook till one whistle on high flame.
  6. After one whistle, simmer the flame and cook till the second whistle.
  7. Shut the flame and let it rest till the pressure is released.
  8. Open the lid, crush the lauki pieces a bit to mash and blend it. If there is less water then you may add water and bring it to one boil for the right consistency. If you think you have put a little extra water, then you may boil the veggie till it comes to the right consistency.
  9. Once you get the right consistency, shut the flame, and add the Lemon juice and garam masala (optional).
  10. Garnish with coriander leaves and serve hot with rice or Chapati.
Recipe Notes

1. You may use Oil instead of Desi ghee/ clarified butter in case you are vegan.
2. I have made this recipe in pressure cooker, so the time taken in less. In case you you make it in a pan with lid, please keep a watch to avoid burning, and add water as needed. If you need to add water, please check for salt.