A simple, healthy and tasty bottle gourd bhaji cooked in milk!
Ingredients
- Bottle gourd, peeled and cut into cubes: 1 cup
- Boiled potato: 1 medium, cut into cubes
- Coarse black pepper powder: 1 tsp
- Whole black peppercorns: 1/2 tsp
- Roasted jeera powder: 1/2 tsp
- Milk: 1/2 cup
- Water: 1/2 cup
- Red chilli powder: 1/2 tsp (optional)
- Salt: 1 tsp, or to taste
- Sugar: 1/2 tsp
- Desi ghee: 2 tsp
- Cumin seeds: 1/2 tsp
- Hing (asafoetida): 1/4 tsp
- Roasted peanut powder: 1 tsp
- Fresh coconut: 2 tbsp
- Finely chopped coriander, for garnishing
Method
- Heat the desi ghee in a heavy-bottomed pan or kadhai.
- When the ghee is hot, add the cumin seeds, then the hing and whole peppercorns.
- Add the bottle gourd and potato pieces and sauté for 2 minutes. Add the black pepper powder, red chilli powder and jeera powder.
- Add the milk and stir well.
- Add the water and mix well. Cover the pan and cook until the lauki and potato are done.
- Add the sugar and salt. Cover the pan for 2 minutes. Add a little water if needed, but do not overcook.
- Add the fresh coconut and peanut powder, mix, and cook uncovered until the bhaji becomes dry. Garnish with coriander.
Enjoy this tasty bhaji with hot phulkas.
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