Arua Lau Aloo Tarkary in ada-kancha lanka flavour | LAUKI RECIPE | VEGAN RECIPE | BOTTLEGOURD AND POTATO CURRY IN GINGER GREEN CHILLI WITHOUT ONION-GARLIC | ODIA CUISINE | SIMPLE HEALTHY TASTY INDIAN CUISINE |

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Arua Lau Aloo Tarkary in Ginger Green Chilli flavour

POST NO 10

 Lauki Recipe Version 6
3-4 serves

Although, almost similar to the arua lau aloo curry in methi and hing, this version is personally preferred by me as I love the typical arua aroma that comes with seasoning jeera, tejpatta, ginger-green chilli-hing- haldi-dhania powder combo.  

In the body of a pressure cooker, heat refined/olive oil (1-2 tbsp). Add one tejpatta( roughly broken), cumin seeds ( ½ tsp), hing( ½ tsp), ginger-green chilli paste ( about 1 tbsp), haldi (turmeric powder – 1 tsp) and salt. Saute on low heat lightly. Add dhania powder ( 1 tsp) and chopped tomato ( 1 large). Saute a bit till tomato is tender. Add diced lauki ( 1 regular, peeled and chopped), diced boiled potato (1 large, or 2 medium) and just a bit of chopped fresh coriander leaves.  Mix and cook a bit.  Sprinkle just a few spoonfuls of water. Close the lid and pressure cook for 1 whistle. Open and put back on burner to reduce excess water, if any, leaving the curry just moist. Finish with a lot of chopped fresh coriander leaves.

( You may add a bit of boiled whole small brown coloured chickpeas ( sola, the whole version of  Bengal grams with skin) at the end. Goes well in this version. Not seen in above picture as I did not put.)


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