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Lauki methi dry sabzi

Lauki methi dry sabzi is a popular Indian Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Saute
Difficulty :
Medium
Preparation Time :
15 minutes
Servings :
Serves 4
RATINGs :

Ingredients

500 g - bottle gourd/lauki

300-350 g - Methi leaves

1.5 tsp - Dhania powder

1/2 tsp - Turmeric powder

1 tbsp - Mustard oil

For tadka:

1/2 tsp - Methi seeds

4 - Green chillies

2 - Bay Leaves (optional)

Salt to taste

Method

  1. Use only the leaves of the methi saag; wash, drain, and chop finely; keep aside.
  2. Cut the bottle gourd into very small pieces; wash and keep aside.
  3. Heat the kadai with mustard oil, when it starts to smoke put methi seeds, green chillies, and bay leaves.
  4. Then, add dhania powder and sprinkle a little water.
  5. Add turmeric powder and then the gourd.
  6. Cook it for about 6 minutes on high flame and then add methi leaves.
  7. Mix it, cover it and let it simmer for about 20 minutes or till done.
  8. As far as possible, this should be cooked without adding additional water.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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