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500 grams (20 ounces) of Bottle Gourd (Lawki) (peeled, cut into thin round slices and washed)
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2 Whole Red Chillies (Lal Mirch) (or to taste)
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4 Cloves (Loungs)
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2 tsp. Cumin Seeds (Saabut Sufaid Zeera)
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½ tsp. Asafoetida (Heeng)
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½ tsp. Dry Ginger Powder (Adrak Powder)
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1 tsp. Aniseed Powder (Pisi Sounf)
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1 tsp.
Garam Masala Powder
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Salt (to taste)
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2 cups
Plain Yogurt
(beaten)
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2 cups Water
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2 tbsp. Cooking Oil
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Cooking Oil (for deep frying)
- Pat dry the bottle gourd slices with a paper towel. Heat the oil for deep frying in a pan and fry the bottle gourd slices until they are slightly browned. Drain the oil and set aside.
- Heat oil in another pan until it is very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for about 2 minute(s) or until the cumin seeds are a shade darker.
- Add the deep fried bottle gourd slices, aniseed powder, dry ginger powder, whole red chillies, salt and water. Bring it to a boil on high flame. Reduce the flame and keep it on medium to low heat for about 5 minutes or until the bottle gourds are tender.
- Now, mix in the beaten
plain yogurt
and stir it slowly until it has fully blended in with the curry. Let it boil on low heat for about 5 minutes. Mix in the
garam masala powder
and take off heat.
