1 kg (2.2 lb) Bottle gourd (lauki), peeled, cut into discs 1 inch apart, and then halved, with seeds removed
8 cups (2 litre) 64 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
8 Green cardamom (choti elaichi)
3 Black cardamom (badi elaichi)
2 tsp (3 g) Aniseed (saunf)
4 Cinnamon (dalchini), 1 inch' sticks
Salt to taste
1 tbsp (15 ml) Garlic water
1/2 tsp (1 g) Turmeric (haldi) powder
4 tbsp (60 g) 2 oz Ghee
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/4 tsp Black cumin (shahi jeera) seeds
8 cups (2 litre) 64 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
8 Green cardamom (choti elaichi)
3 Black cardamom (badi elaichi)
2 tsp (3 g) Aniseed (saunf)
4 Cinnamon (dalchini), 1 inch' sticks
Salt to taste
1 tbsp (15 ml) Garlic water
1/2 tsp (1 g) Turmeric (haldi) powder
4 tbsp (60 g) 2 oz Ghee
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/4 tsp Black cumin (shahi jeera) seeds
method
1. Add 1 tsp salt to the bottle gourd and mix well. Keep aside for 15 minutes.
2. Fry the bottle gourd in oil until reddish brown in colour. Remove with a slotted spoon and keep aside.
3. In a deep pan, boil the water with the ginger powder, green and black cardamom, aniseed, cinnamon sticks, salt, garlic water, turmeric powder, and ghee. Mix well and boil for 5-7 minutes.
4. Add the fried bottle gourd and cooked yoghurt. Continue to cook until the bottle gourd is tender and the gravy turns thick. Sprinkle black cumin seeds and mix well.
2. Fry the bottle gourd in oil until reddish brown in colour. Remove with a slotted spoon and keep aside.
3. In a deep pan, boil the water with the ginger powder, green and black cardamom, aniseed, cinnamon sticks, salt, garlic water, turmeric powder, and ghee. Mix well and boil for 5-7 minutes.
4. Add the fried bottle gourd and cooked yoghurt. Continue to cook until the bottle gourd is tender and the gravy turns thick. Sprinkle black cumin seeds and mix well.
serving amount
serves: 4 - 6
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