Dudhi with ghee, cumin and curry leaves
Net Carbs / Serving 2.9 x 1 = 2.9
Protein / Serving 0.6 x 1 = 0.6
Fat / Serving 1.4 x 1 = 1.4
- 100 gram Dudhi/ Lauki/ Ghiya 100.00 gram
- 0.3 tsp Ghee
- 0.2 tsp Cumin Seeds Jeera 1
- A Sprig Of Curry Leaves Kadi Patta
- 1 pcs Green Chilli
- Fresh Coriander Leaves For Garnish
- Salt To Taste
- 0.2 cup Water
- 0.3 tsp Of Black Pepper Powder Optional
Peel and chop lauki into small cubes and keep aside, covered.
In a pressure cooker (see notes if cooking in a pan), heat the ghee and throw the cumin seeds in. when they sizzle, add in green chilies and fry for just half a minute
Add everything else on the list, give a stir, and cook on pressure till 3 whistles. Once the pressure is off, open the cooker, garnish the curry with cilantro and serve hot.
Accompaniments: Plain roti, paratha or rice + fresh yogurt + pickle
** If you are using a pan, cook the curry for about 50-60 minutes with 1 ½ cup of water. Keep stirring in between and mash the pieces a bit to make it cook faster.
If you want to make a vegan dish, replace the Ghee with coconut oil or any other mild or neutral oil.
Chose a fresh piece of lauki or else you would get a lot of seeds in the dish which would ruin the taste."