Masaledar Nariyal Lauki is the spicy and flavorful blend of bottle gourd / lauki (kaddu), coconut and tamarind. This is the famous Indian delicacy and is mostly cooked on holidays and festivals.
Preparation time: 15 minutes
Cooking time: 20-30 minutes
Servings: 4-6
Ingredients:
- 40o gm bottle gourd (lauki,doodhi)
- 1 coconut scraped
- 2 tbsp tamarind pulp
- 3 tbsp onion chopped
- A pinch of asafoetida
- 1 inch ginger
- 6 cloves garlic
- 2 whole Kashmiri red chillies
- 1 tsp mustard seeds (rai)
- 2 tbsp dry coriander seeds
- 1 tbsp cumin seeds (whole jeera)
- 4 curry leaves
- 3-4 cloves
- 8 whole black peppercorns
- 1 inch cinnamon stick
- Salt to taste
- 3-4 tbsp cooking oil
- 2 tbsp grated coconut for garnishing purpose
- 2 tbsp fresh coriander leaves chopped to garnish
How to make Masaledar Nariyal Lauki:
- Peel and chop the lauki into small cubes. Keep aside in a bowl.
- Heat a saucepan and roast the seeds for few seconds.
- Allow the seeds to cool and then grind them with ginger, garlic, red chillies, whole spices and scraped coconut.
- Whole grinding, you may add little water to make a coarse paste.
- Heat the oil in a non-stick pan.
- Add curry leaves and onion.
- Saute for few seconds and then add lauki.
- Stir fry for few minutes over moderate heat and add prepared paste.
- Mix tamarind pulp with 1 cup of water.
- Keep the flame medium high and stir continue for few minutes until few boils.
- Stir till the gravy thickens and then adjust with some salt.
- Pour the dish in serving bowl, spread some grated coconut and chopped coriander.
- Serve hot with chapati or naan.
thanks for sharing.i love lauki very much.