1 (long & thick) Bottle Gourd (Lawki) (peeled and sliced in thin rounds) 1 tsp. of Urad Lentils (Urad Dal) 2 Red Chillies (Lal Mirch) (or to taste) 2 Green Chillies (Hari Mirch) (or to taste) (chopped) A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) (for garnish) 1 tbsp. Ginger (Adrak) (chopped) 6 Curry Leaves (Karhi Patta) 1 tsp. Cumin Seeds (Saabut Sufaid Zeera) 1 tsp. of Mustad Seeds (Rai) ½ tsp. of Asafoetida (Heeng) ¼ tsp. Turmeric Powder (Pisi Haldi) Salt (to taste) 1 tbsp. Cooking Oil In a kadai or pot heat oil until well hot. Add in the cumin seeds and urad lentils. Fry for a minute or until the cumin seeds get brown. Then add in the red chillies, mustard seeds, curry leaves and asafoetida. When the mustard seeds start to crackle add in the green chillies and ginger and fry for a minute. Now add in the bottle gourd slices and turmeric powder and fry for 5 minutes. Then add in the salt, mix well and cover the pot. Let it cook covered on a low flame for about 15 minutes or until the bottle gourd is cooked well. Finally garnish with fresh cilantro/coriander leaves, mix and take off heat. NOTE: The leftover skin from the bottle gourd can be used in the following recipe: Bottle Gourd Peel Chutney

Serving Suggestions: Serve hot with Plain Rice or Chapati Roti . Degree of Difficulty: Easy Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Pakistani

Recipe Requested by, Alyson Joan Ashton (U.K.)

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