• 40o gm bottle gourd (lauki,doodhi)
• 1 coconut scraped
• 2 tbsp tamarind pulp
• 3 tbsp onion chopped
• A pinch of asafoetida
• 1 inch ginger
• 6 cloves garlic
• 2 whole Kashmiri red chillies
• 1 tsp mustard seeds (rai)
• 2 tbsp dry coriander seeds
• 1 tbsp cumin seeds (whole jeera)
• 4 curry leaves
• 3-4 cloves
• 8 whole black peppercorns
• 1 inch cinnamon stick
• Salt to taste
• 3-4 tbsp cooking oil
• 2 tbsp grated coconut for garnishing purpose
• 2 tbsp fresh coriander leaves chopped to garnish

Peel and chop the lauki into small cubes. Keep aside in a bowl.

Heat a saucepan and roast the seeds for few seconds.
Allow the seeds to cool and then grind them with ginger, garlic, red chillies, whole spices and scraped coconut.

Whole grinding, you may add little water to make a coarse paste.

Heat the oil in a non-stick pan.Add curry leaves and onion.
Saute for few seconds and then add lauki.

Stir fry for few minutes over moderate heat and add prepared paste.

Mix tamarind pulp with 1 cup of water.Keep the flame medium high and stir continue for few minutes until few boils.

Stir till the gravy thickens and then adjust with some salt.
Pour the dish in serving bowl, spread some grated coconut and chopped coriander.Serve hot with chapati or naan.

by Pak101.com (few years ago!) / 1211 views