Spicy Lauki & Tinda Sabji You must have never made such delicious gourd and tinda sabji.

Ingredients

• 1 no. Garlic cloves, slice into half
• Oil for greasing
• 1 large Bottle gourd
• 1 kg Round gourd, Tinda
• 2 medium Onions
• 3 large Tomatoes
• 5-6 no. Garlic cloves
• 1 inch Ginger (peeled & sliced)
• 3 no. Green chillies (less spicy & roughly chopped)
• Salt to taste
• 2-3 tbsp Mustard oil
• 2-4 Fenugreek seeds, methi dana
• 1 tsp Cumin seeds
• Prepared ginger garlic paste
• 1 tsp Turmeric powder
• 1 ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• Roasted Vegetables
• 1 heaped tbsp Tender Coriander stem, finely chopped
• Salt to taste
• 1 tbsp fresh Coriander leaves, chopped
• Fried onions
• 2 no. Green chillies less spicy & slides thin
• ½ inch Ginger (peeled & julienned)
• Coriander sprig, coriander leaves

Steps

1. Make a slit in Bottle gourd and stuff with garlic clove.
2. Brush bottle gourd with oil, roast it for a while until it is charred and cooked.
3. Peel the skin, chop it well and keep it aside for further use.
4. Take round gord, onions, tomatoes, roast them well until it is charred and cooked.
5. Peel the skin, chop it well and keep it aside for further use.
6. In a mortar pestle, add garlic, ginger, green chillies, salt to taste and grind it into coarse paste.
7. Keep it aside for further use.
8. In a handi, add mustard oil, once it’s smoky hot, add fenugreek seeds, cumin seeds, prepared ginger garlic paste and cook for a minute.
9. Add turmeric powder, degi red chili powder, roasted vegetables, tender coriander stems and let it saute it for 7-8 minutes on medium flames.
10. Finish it with salt to taste, fresh coriander leaves and mix it well.
11. Transfer it to a serving dish, garnish it with fried onions, green chillies, ginger and coriander sprig.
12. Serve hot with roti.