Tamatar Wali Lauki is bottlegourd cooked in a thick tomato gravy. Chilli, cumin and lemon give the dish its flavor. Here is how to make Tamatar wali Lauki.
Lauki or Bottlegourd is a very common vegetable prepared in India. Most households use it a couple of times every week. Besides it being nutritious and easy to prepare, the vegetable is also high on water content, helps digestion and is versatile to be used in any kind of preparation.
Dudhi or Lauki is also an important part of the Ayurvedic system of medicine. It is very light on the digestive system, replenishes water in dehydration, is cooling and calming to the body, and perfect for those looking at a healthy weight loss.
Although bland and tasteless, the vegetable can be spiced up with a variety of ingredients. Tamatar Wali Lauki is bottlegourd cooked in a thin tomato gravy. Chilli, cumin and lemon give the dish its flavor. It can be eaten with Roti, Chapatti or Laccha, plain white rice or as an accompaniment to Zeera Rice or Pulao.
Lauki is also used in the preparation of Kheer, Theplas and Barfi. Lauki Nazakat or stuffed bottlegourd in a rich creamy gravy is another recipe that is an absolute must try. Here is how to make Tamatar Wali Lauki.
Tamatar Wali Lauki Recipe
Tamatar Wali lauki
Tamatar Wali Lauki is bottlegourd cooked in a thick tomato gravy. Chilli, cumin and lemon give the dish its flavor.
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 2-3 Green chillies Slit into halves
- 1 cup Tomatoes Chopped
- 500 g Lauki / Bottle Gourd Peeled and cut into small pieces
- Salt To taste
- 2 tbsp Lemon juice
- 2 tbsp Fresh coriander Chopped
Heat ghee in a pressure cooker.
Once the ghee is hot, add cumin seeds and let them crackle for a few seconds.
Add green chili and tomato and cook for a minute.
Add lauki, salt and a cup of water and pressure cook till lauki is done.
Remove the pressure cooker from heat and let the pressure release.
Remove the lid of the pressure cooker.
Add lemon juice and coriander and mix well.
Serve hot with paratha.
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