Dahi Waale Lauki (Bottlegourd)

Scrumptious lauki recipe with no onion or garlic

Ingredients:

Lauki : 300 gms
Dhania Powder : 1/2 tea spoon
Red Chilli Powder : 1/2 tea spoon
Heeng : 1 pinch
Salt to taste
Tumeric: 1 pinch
Cooking Oil: 1 table spoon
Coriander leaves to garnish
Curry leaves: 7-8
Curd: 1/2 cup

Method:

1. Slice the lauki into cube size pieces and set aside.

2. In a pressure cooker, add the oil, jeera, rai,  curry leaves and heeng Let it crackle

3. Now add the lauki and all the dry spices except for salt.

4. In a separate bowl, whisk the curd with a little water to remove the lumps and add to the lauki mix.

5. Now keep stirring on low flame till the mixture reaches a boil. This is done to prevent the curd from splitting.

6. Now lock the pressure cook and heat till you get a whistle.

7. Remove from heat and add the salt.

8. Add the coriander and serve with rice or roti

Spicy Bharwa Baingan ( Brinjal / Aubergine)

Best way to enjoy the humble baingan

Ingredients:

Small Brinjal : 300 gms
Chilli Powder: 1/2 tea spoon
Dhania Powder: 1 table spoon
Aamchhor powder: 1 tea spoon
Rai : 1 pinch
Jeera : 1 pinch
Ginger: 1/2 tea spoon
Sugar: 1 pinch
Saunf Powder: 1/2 tea spoon
Salt to taste
Cooking Oil : 2 table spoon


Method:

1. Slit the brinjal into half and then make small diagonal cuts inside as well.

2. Take all the dry ingredients ( salt, chilli, dhania, aamchhor, saunf ) and make a thick paste with a little water.

3. Heat oil in a pan. Then add the rai, jeera, grated ginger and the spice mix to it. Cook for a minute.

Spicy and flavourful aubergine recipe

4. Now add the slit brinjal to the mix.  Cover and cook on simmer for a few minutes till the brinjal are soft.

5. Garnish with coriander and serve with crisp hot parathas.