Ingredients
Lauki - half kg.
Methi seeds- 1/2 tsp
Vegetable oil - 4 tbsp
Haldi (turmeric) powder - 1/4 tsp
Sugar - 1/2 tsp
Salt - to taste
Method:
- Cut lauki into small cubes, as small as you can manually, do not grind it in the mixie. Do not kaddukash it either.
- Heat oil in a karaahi, add methi seeds to it.
- Just when methi starts to change colour to light brown, add the lauki cubes to it.
- Saute the vegetable for 2 minutes over medium heat, add salt, and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
- Open the lid, add sugar, saute for sometime and cover the lid again. Keep it covered till the lauki gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
- Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis that are dabbed with some desi ghee.
Subzi's Index - Bihari Cuisine Index
