Ingredients

• 500 gm. lauki (1 medium sized lauki)

• A good handful of fresh spinach leaves.

• 1 tbsp. cooking oil

• 1 tsp. cumin seeds*

• A large pinch of asafoetida or hing

• 1 heaped tsp. grated ginger

• 1 fresh green chilli, sliced. You can use a dry red chilli instead.

• 2 medium tomatoes, chopped finely

• 1/4 tsp. turmeric powder

• 1 tsp. coriander powder

• 1/6 tsp. or less chilli powder

• Salt to taste

• 1/2 cup water

• 1/2 tsp. Garam Masala powder (use less if using home made garam masala)

Instructions

1. Wash, peel and slice lauki into cubes.

2. Prepare tomatoes, ginger and green chilli.

3. Wash and drain spinach leaves. If leaves are large, chop them roughly.

4. Heat oil in a wok or kadrahi.

5. Add cumin seeds and hing/ asafoetida powder and let it splutter.

6. Add ginger and green chillies, fry for 15-20 seconds. Do not let it burn.

7. Add lauki, chopped tomatoes and all the spices, except garam masala.

8. Stir fry for a few minutes. Then add spinach leaves and mix.

9. Add water, bring to boil.

10. Reduce heat and cook covered until tender. If the lauki is fresh, you need to add only a little bit of water. I cook lauki in a pressure cooker, which gives it a nice, creamy texture. When cooking in a pressure cooker, add less water, 1/4 cup, and cook under full pressure for 2 minutes.

11. Taste and adjust seasoning, add garam masala powder and mix.

12. Serve hot, garnished with fresh Chapatties.

Notes

• *This dish can also be cooked with a South Indian style of tempering or tarka. Use mustard seeds instead of cumin seeds and add 7-8 curry leaves at step 3.