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

How to Make Lauki methi dry sabzi

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