BUTA LAU | LAUKI RECIPE | BOTTLEGOURD WITH BENGAL GRAM CURRY | ODIA CUISINE | HEALTHY SIMPLE TASTY VEGAN RECIPE | INDIAN CUISINE |

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LAUKI RECIPE-2

 BUTA LAU TARKARY ( ODIA STYLE)
3-4 serves

Soak Buta dali (Split skinless Yellow gram, also called Bengal Gram – about 1&1/2 cups) for an hour. 
Peel and chop tender lauki (one) into small dices.

In a pressure cooker body, add soaked buta dali( 1 ½ cups), diced lauki ( one regular size- about 3-4 cups of diced lauki), salt to taste, a pinch of sugar, haldi( turmeric-1/2 tsp), chopped tomato( 1 small), a bit of red chilli powder( ¼ tsp – or to taste), garam masala( 1/3 tsp), a bit of dhania powder   ( coriander powder- ½ tsp), a bit of jeera powder(cumin powder-1/3rd tsp), a pinch of any curry powder( optional) and ginger-garlic paste( 1 tbsp). Add enough water to cover the whole mix – say, about 2 cups. Close the lid and put on high flame for 1 whistle ( takes maximum about4-5 min.). Switch off; rest for a few seconds and then cool under running tap. Open the lid and place the curry back on stove. Let it boil on high to moderate flame for a minute or two, depending on consistency. Add a bit of water if too dry.

For seasoning, heat a bit of mustard/olive/refined oil. Crackle whole jeera(cumin seeds), a piece of tejpatta(bay leaf) and a whole dry red chilli(optional). Add this to curry. Finish with a bit of pure ghee, a bit of chopped fresh coriander leaves and a sprinkle of dalchini-gujurati powder ( cinnamon & green cardamom powder). Serve hot with rice/roti/paratha.




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