You need –
- Lauki/ Bottle Gourd– 300 grams cut into small cubes (about 2 cups)
- Potato – 2 medium size, cut into small cubes
- Onion – 1 medium, finely sliced
- Ginger –garlic paste- 2 teaspoons
- Green chili – 2 or to taste
- Tomato – 1 medium, chopped
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Dried chili – 2
- Hing/asafoetida – a good pinch
- Chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Garam masala powder – ½ teaspoon
- Salt to taste
- Curry leaves – 2 twigs
- Cooking oil – 1 tablespoon or as required
- Fresh coriander leaves – to garnish
How to –
In a heavy bottom pan, heat the oil. Add the mustard seeds, cumin seeds, red dried chilies, curry leaves and allow to crackle. Add the hing/asafoetida and sauté briefly. Add the onion and saute till translucent. Add the ginger-garlic paste and chilies, Sauté till the raw smell is gone. Add the tomato, remaining chili powder, coriander powder, turmeric powder, garam masala. Sauté till the tomatoes are mushy and the oil starts to separate.
Add tomato and saute till mushy. Add the bottle gourd, potato and salt to taste. Stir will. Add about ¾ cup water, cover and cook till the veggies are cooked through. If the gravy appears too runny then continue to cook uncovered till the desired consistency.
Transfer to a serving dish, garnish with fresh coriander leaves and serve with rice or any Indian flat bread.