1tablespoonCilantro or coriander leaveschopped finely
Instructions
Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter.
Add cumin seeds and let them sizzle a bit.
Add green chilies and curry leaves. Saute for 30 seconds.
Add hing and turmeric powder, and mix.
Immediately add chopped lauki and salt. Mix well.
Cover the pan with a lid and cook until lauki is soft and tender. Do stir once or twice in between. Lauki has a lot of moisture, so while cooking it leaves some water so there are fewer chances that sabzi will stick to the bottom of the pan.
Once cooked, add garam masala and chopped cilantro.
Mix well, turn off the stove and lauki ki sabji is ready to serve.
Notes
To make it gluten-free, skip adding hing. Or buy the pure hing and grind it into powder at home yourself.
Adjust the spice level: If you follow the recipe, you’ll get the mild-flavored lauki sabzi. To increase the spice level increase the number of green chilies here. Or you can add some red chili powder. However red chili powder will alter the taste and flavor of the sabzi.