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Lauki Aur Mangodi Ki Sabji

4.40 from 5 votes

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Bottle Gourd and moong dal Vadi's vegetable is made in North India and is a favorite vegetable, mostly in Lucknow and Kanpur, it is made more during the rainy days. It is mostly made with Urad Dal Vadi but the Moong Dal is also very good with Wadi, it is a very simple and easy-to-use vegetable. It also does not require many ingredients. I will make it with the moong dal wad made at home, if you wish, you can also make it from the market with the ladhi wadi, the time when the gourd is very soft and fresh, then this vegetable becomes very good, gourd sweetness makes its taste doubles.
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsLunch
Servings 4
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Ingredients
  

  • 1 large size Bottle guard / lauki
  • 1 bowl Moong dal vadiyan
  • 1 tsp Ginger paste
  • 2 tbsp onion paste
  • 1 cup Boiled and chopped tomatoes/ Blanched tomatoes
  • Salt
  • 2 tsp Red chili powder
  • 2 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Heeng
  • 2 tbsp Deshi ghee/ Clarified butter
  • 3 tbsp Mustard oil/ Sarson ka tel
  • 1 tsp Cumin seeds
  • Coriander leaves for garnish
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Instructions
 

  • Peel wash and cut into small deices the lauki put in water. Heat the ghee in a pan then fry the vadiyan till golden.
  • Now heat the oil in pressure cooker crackle the cumin, add onion and ginger paste saute till the onion becomes golden brown. Add turmeric powder, red chili powder, coriander powder and salt, heeng, stir and cook it for couple of minutes.
  • Now add chopped tomatoes mix well add 1/2 cup water and cook the spices till oil separates. Add lauki and vadi mix well add 1/1/2 glass water, After a boil reduce the heat on sim, cover and cook for 20 minutes.
  • Switch off gas, garnish with coriander leaves. Serve hot with chapati, paratha or boiled rice along with Algaja ( Algaja a salad prepare with thinly sliced onion, cumin powder, black pepper powder, salt and lemon juice)

Notes

 If you want to put the lid of the cooker in that case cook on slow flame for 10 minutes.

Please appreciate the author by voting!

4.40 from 5 votes
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Hem Lata Srivastava
Hem Lata Srivastava

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