If you read my blog you can easily make out, I lean towards vegetarian. But it's not always hugs and kisses for veggies like bottlegourd, capsicum, etc. I was introduced early on in my childhood with lauki dal, which I used to hate, apparently my hubby loves it. Lately, I have been reading a lot about the health benefits of lauki and was determined to cook it in more ways. I was very sure that somewhere it will click. I tried this recipe from vahrevahchef and everyone loved how lauki just tasted better with simla mirch and tangy tomatoes.
If you are a lady who starts pulling your hair at the tick of 6 p.m., thinking what should go with chapathis today, then this is it. You will be madly in love with the amazing combo - lauki and simla mirch spiked with tomatoey goodness. In one shot, how many veggies and a fruit are you tucking in ......... 2 veggies and a fruit. Isn't that good for you?
Bottlegourd/Lauki/chorakkai/sorakkai - 500 gm
Green bell pepper/Capsicum - 250 gm
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Chopped coriander - 1 bunch
Chopped tomatoes - 2 No.
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Asafoetida/Hing - 1 pinch
Mustard seeds - 1/2 tsp
Oil - tbsp
Salt as required
- Cut bottlegourd and capsicum in equal sizes.
- Don't overcook lauki or capsicum. The whole beauty and taste of the dish is in the cooked yet crunchy vegetables (bottlegourd and peppers).
- If you are not sure about pressure cooking times, open the pressure cooker before 1 whistle and check. May be you will need some extra mins, say 2 or 3 after that.
- Don't wait for 1 whistle to open your pressure cooker, chances are that you end up with lauki mash. Now you can't revert the process. Always it is safe to go by above method.
Pressure cook lauki near to one whistle. Open the pressure cooker immediately. Keep this aside.
Heat oil in a pan, add mustard seeds, cumin seeds, ginger garlic paste, asafoetida and turmeric powder. Add cooked lauki, capsicum, salt, chilli powder, and cook till capsicum is tender. Now add chopped tomatoes and let it cook for 3 minutes. Garnish with chopped coriander leaves. Lauki ki subzi is ready. Enjoy with chapathis.