In this series I would like to include recipes from different parts of India, like ‘Dudh Lau’ from Bengal, ‘Doodhi Ghosht’ (Kashmiri style), ‘Doodhi ka halva’ from Gujarat , ‘Lauki ke Kofte’ (in simple Rajasthani style) and ‘Stuffed Lauki Lucknowi’.
I would however like to start the series with a tribute to my mom-in-law by giving you her recipe for Lauki Amritsari Vadian Nal.
- ½ kg Lauki
- 2 Amritsari Vadis
- ½ tsp cumminseeds
- 1 large onion, finely chopped
- 1 tsp ginger-garlic paste (store bought, readymade will do)
- 1 tsp turmeric powder
- ¼ tsp chili powder
- 1 whole red chili
- 2 large tomatoes, chopped
- 1 tsp dried fenugreek leaves (kasoori methi) crushed with your fingers or ½ cup chopped coriander leaves
- Salt and Oil to taste
- Heat some oil in a pressure cooker (a working woman’s blessing). Amritsari vadis are light and easily broken into bite sized pieces.
- Put the vadi pieces into the oil which should be moderately hot. Stir fry for half a minute.
- After removing the vadis from the oil, put in the cumminseeds and the whole red chili broken into pieces.
- Add the finely chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for half a minute
- Now add the tomatoes, chili and turmeric powders and the salt.
- Saute for two minutes.
- Add the lauki and the vadis and sauté for another minute.
- Add ¼ cup of water and shut the cooker.
- After the first whistle simmer for 3 minutes, then take off the fire.
- Sprinkle crushed fenugreek leaves or chopped coriander leaves before serving.
This dish may be cooked in a wok or pan as well in which case cook covered until the lauki is done. When prepared in a pressure cooker there is a thin gravy that remains which I find delicious when eaten with rotis (chapattis, phulkas, parathas). If you like the dish dry, boil the mixture for a few minutes until dry.