Arua Lauki Pumpkin Carrot Aloo and Matar Curry | Lauki Recipe | Bottlegourd Recipe | Vegan Recipe | Odia Cuisine | Simple Healthy Tasty Recipe | Vrat Recipe without Onion Garlic Mustard oil | Indian Cuisine | Mixed Veg Curry |

-
Arua  Lauki Pumpkin Carrot Aloo and Matar Curry 

LAUKI RECIPE Version 7

 POST No 11

3-4 serves


Heat olive/refined oil (2 tbsp) in a kadai(wok). Splutter paanch phutan ( ½ tsp). Lower heat to sim, or just take the wok off the burner. Add hengu( hing/asafoetida- about ½ tsp), haldi( turmeric powder-1 tsp), a bit of Kashmiri red chilli powder ( optional), salt to taste and a bit coarse paste of tomato ( 2)+ ginger( 1 inch)+ green chilli ( 1) ( crushed manually with a mortar & pestle). Please stick to the crushed paste instead of pureed paste for a different taste and texture of the curry. Place the wok back on fire and cook the spices for 4-5 minutes on low to medium flame, till oil starts to separate. Add small diced pieces of lauki ( about ½ of one regular long variety),  pumpkin ( a small piece of about 2”X2”, or a little more if tender and green, like the one in the pic with green skin) and carrot ( about ½ ). Mix and cook without lid for 3-4 minutes. Add diced boiled aloo ( 1 large), some boiled matar ( ragda/yellow peas – about ½ cup) and cook covered for 2-3 mins more. Add some water for gravy ( about a cup ), a bit of dhania powder ( ½ tsp) and a bit of fresh coriander. Cover and cook on sim for 5 mins or so, till you get the right consistency of the gravy with vegetables blending a bit when you crush with the back of the ladle. Finish with a generous amount of chopped fresh coriander leaves. No need to add garam masala, as we need not go for similar flavours in all curries, though garam masala, pure ghee also go great in these type of no-garlic-onion recipes.

Really goes great when served hot with Saru Chakuli ( thin pan cakes made out of dosa batter)/ puri/ luchi/paratha or even steamed rice.   




Comments

Post a Comment

Popular posts from this blog

Lau Masala in Milk | Bottlegourd curry with spices and milk | LAUKI RECIPE | VEGAN RECIPE | SIMPLE TASTY VEGAN RECIPE WITH BOTTLEGOURD | ODIA CUISINE | INDIAN CUISINE FROM EASTERN INDIA |

-
Image
LAUKI RECIPE 4 Lau Masala in Milk 3-4 serves Peel and chop lauki ( bottlegourd – 1 no.) into small dices. Heat pure ghee ( clarified butter – 2 tbsp). Splutter jeera ( cumin seeds – ½ tsp). Add finely chopped onion ( 1 medium). Saute till translucent. Add ginger-garlic paste ( 1 tbsp , or a bit more) and saute on medium heat for a while. Add salt, haldi ( turmeric powder- ¾ th tsp), red chilli powder ( a bit, to own taste), dhania powder ( coriander powder- ½ tsp) and garam masala ( all spice powder- 1 tsp). Mix and saute a bit. Add chopped tomato ( just a bit – ½ of one regular size). Saute for 2-3 mins till all spices blend well with tomato. Add chopped  lauki and mix. Add some water (about ½ cup). Cover and cook on moderate to high flame till lauki is almost tender. Add milk (one cup), a pinch of sugar and give it a stir and cook covered controlling heat till moist and rolly-polly. Finish with a dash of cinnamon-green cardamom powder. Note : The same
Read more

Lau Aloo Arua Tarkary in Methi & Hing | Lauki Recipe | Vegan Recipe | Bottlegourd Recipe | Bottlegourd and Potato Curry without Garlic and Onion | Odia Cuisine | Simple Healthy Tasty Recipe | Indian Cuisine |

-
Image
Lauki Recipe Version 5 Lau Aloo Arua Tarkary in Methi & Hing ( without Onion and Garlic)   3-4 serves In the body of a pressure cooker, heat refined/olive oil (1-2 tbsp). Add methi seeds ( fenugreek seeds- ½ tsp)  and hing ( asafoetida- ½ tsp). Take out of flame. Add haldi ( turmeric) , red chilli powder, salt, dhania powder ( 2 tsp). Put back on flame. Add chopped tomato ( 1 large), diced lauki ( bottlegourd -1), diced potato ( 1 large) and a bit of chopped fresh coriander leaves .  Mix and cook a bit. Add no/just a few spoonful of water. Close the lid and pressure cook for 1 whistle. Rest just a bit and cool under running tap. Open lid and put back the curry on gas burner to reduce excess water, if any, leaving the curry just moist. Finish with a lot of chopped fresh coriander leaves. Serve hot with rice/roti/puri etc. A very simple, healthy and tasty completely vegan dish without even garlic and onion! Do try it out. Note : If you do not like
Read more

Lau Chingudi Rai ( My Odia Style) | LAUKI RECIPE | ODIA CUISINE | GREEN BOTTLE GOURD, POTATO AND PRAWN IN MUSTARD | LAUKI RECIPE WITH PRAWN | AUTHENTIC ODIA FOOD | MUSTARD MAGIC |

-
Image
LAUKI RECIPE -1 For 3-4 serves Lightly peel off the skin of a tender lau ( lauki/ green bottle gourd – 1 no.). Dice into small pieces. Peel and dice potato (one large) into similar sized pieces. Clean (take out food pipes, food pouches from head, shells – leaving the head with the body) and wash chungudi ( prawns - about 250-350gms, or more, if you want). Marinate them with salt and haldi ( turmeric). Keep ready a mustard paste ( grind together mustard seeds 2 tbsp+ a pinch of haldi +4-5 cloves of garlic + a bit of green chilli ). (Mustard paste should never be used immediately after grinding as it tastes bitter. It is always better to prepare a generous quantity of the paste and store it in fridge for use in batches. When stored in fridge, it can stay fresh for days together, at least 7-10 days. You can also store some of it in freezer section and thaw it before use. Always soak mustard seeds in warm water for at least 20-30 mins, then grind, adding a pinch of
Read more