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Lauki methi dry sabzi
Category : Lentils, East india, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Pluck only leaves from methi saag; wash well.
- Drain out the water and chop up nicely; 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 and green chillies and bay leaves.
- When the tadka liberates proper flavour add dhania powder & sprinkle water.
- Add haldi powder and then add gourd; mix the whole thing for 5-6 mins on a high flame and then add methi leaves.
- Mix the whole, cover and simmer.
- Wait for 15-20 mins or as required and uncover; it will be a dry recipe.
- Try to cook it without extra water.
Ingredients:
500gms - bottle gourd/lauki
300- 350 gms - methi leaves
1&1/2 tsp - dhania powder
1/2 tsp - turmeric powder
1 tbsp - mustard oil
500gms - bottle gourd/lauki
300- 350 gms - methi leaves
1&1/2 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
RECIPES BY MANIKANKANA
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