Jeera Lauki Ki Sabzi (bottle Gourd With Cumin Seeds)
This subzi has an unspoiled taste of tender Lauki, enhanced just with hing and jeera. Ghee adds to the flavor so do not compromise on that.
Bottle gourd - 500 gm
Salt to Taste
Asfoetida - a pinch
Cumin Seeds- 1/2 tablespoon
Dry red chili - 2 whole
Oil / ghee - 2 table spoon
Heat the ghee and tip in the hing, cumin and red chilies in that order. Wait till they all splutter and sizzle. Immediately add the chopped bottle gourd over it and mix well till all the chopped pieces get coated lightly with the oil for tempering.
Add salt to taste, always lesser than you think is okay , mix well and cover to cook on low flame. Open the lid and stir after 4-5 minutes and check if the pieces have become soft and moist. There should be some water collected in the bottom by this time. If not, add half a cup of water to it and let it cook for about 10 minutes.
It should be cooked and mushy after 10 minutes or might take a few more minutes depending on how tender is the bottle gourd.
Serve hot as a side dish or just with hot chapatis and some light daal or raita or plain curd.