This is a dish I saw at our table more often that I wished for it to be there. A favorite of my grandmother. It was made almost daily. It also grows in abundance. Is as local as local can be. It defines the epitome of what it means to be local and sustainable. Vegetables that grow together should stay together. Both bottlegourd and tomatoes grow in abundance. No wonder that this dish was abundant at our table.
Make this your foundation and add to it as you wish. This is a basic form that is wonderful as a side dish. Light and flavorful. A wonderful contrast to other richer flavors.
Lauki Tamatar
Lauki is everyday bottlegourd (lauki/doodhi/ghia). It is found easily in Asian supermarkets across the globe.
2 bottlegourds, peeled, cut into 1/2 inch squares
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon deghi mirch (sweet paprika)
1/2 teaspoon turmeric powder
Salt to taste
2 medium sized tomatoes, fine dice
Coriander leaves (cilantro) for garnish
1) In a pressure cooker pour the oil and cook the cumin seeds for one minute or until golden colored.
2) Place the gourd into the oil and mix to spread oil evenly.
3) Put spice powders onto the gourd and mix well.
4) Seal pressure cooker and cook for two whistles.
5) When the pressure is out (5 minutes or so), open with care.
6) Add chopped tomatoes and stir gently. You do not want to make it all a mush.
7) Dry out the juices in the pan till they are jammy. Serve, garnished with coriander leaves if you have them.
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