Prep Time: 40 minutes

Cook Time: 30 Minutes

Servings: 4 Servings

Ingredients

• 1 small lauki (bottle gourd)- unpeeled, cut into cubes (to make 2 cups of cubes)
• pinch of turmeric powder
• pinch of asafoetida
• 1 tsp salt
• 3/4 cup water

For Masala

• 2 red chillies – broken into small pieces
• 1 heaped tbsp sesame seeds
• 1 tbsp tur dal
• 1 tsp coriander seeds
• 1 tsp saunf or fennel seeds (can be substituted with jeera)
• 2 peeled garlic pods (optional)
• 1/4 cup roasted peanuts
• coriander leaves for garnish

Method

To Prepare Masala

• Dry roast the ingredients – red chillies through garlic.
• Once the tur dal turns golden, remove, cool and dry grind in a small mixer with a handful of roasted peanuts.
• If you don’t have roasted peanuts, then first roast peanuts separately as it takes longer than the other ingredients. Grind to a coarse powder, keep aside.

To prepare Subzi

• Heat 3/4 cup water in a heavy pan.
• Bring to a boil with turmeric, salt and hing.
• Add the lauki cubes and boil for 5-7 minutes until the pieces are soft but retain shape.
• There may be some water left, but do not drain it.
• Alternately steam the lauki pieces and add to half the quantity of water with turmeric, salt and hing.
• Add masala powder to the cooked gourd pieces in the same pan.
• On a low flame, mix the cooked gourd with the masala. The excess water will be absorbed by the powder. Add a little more water if necessary.
• Check for salt and garnish with coriander.
• This dish will pair fantastically with chapatis or even dosai.

You wont miss the oil at all here, for the natural oils in sesame seeds and peanuts give it a rich taste. You can try this with any other squash or gourd, for eg. Zucchini.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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