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Lauki Salan

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Lauki Salan Recipe, Ghia Lauki Sabji, How To Make Lauki Salan Recipe

How to makeLauki salan?How to cook Lauki salan?Learn the recipe Lauki salan by vahchef.For all recipes visit vahrehvah.com

About Recipe

Sorakaya Anapa Kaya koora, Sorekai Chorakkai Kuzhambu, ?Lau torkari

How to make Lauki salan

(3 ratings)
20 reviews so far
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
Lauki salan
Author : Vahchef
Main Ingredient : Bottle Gourd
Servings : 4 persons
Published date : December 12, 2018


Ingredients used in Lauki salan
• Turmeric powder - 1 pinch.
• Chilly powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Ginger garlic paste - 1 tea spoon.
• Red chilly - 3 numbers.
• Kalonji (optional) - 1/4 tea spoon.
• Methi seeds - 1 pinch.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Coriander chopped - 1 tablespoon.
• Mint chopped - 1 tablespoon.
• Lauki - 150 grams.
• Yogurt - 2 tablespoons.
• Onion(slices) - 1 number.
• Tomato - 2 numbers.
• Green chillies - 2 numbers.
Method:
  • Take a bowl add grated lauki, add salt, cumin powder, turmeric, red chilly powder, chopped coriander, chopped mint, mix this well, then add chickpea flour, mix it and make them flat round muthia and deep fry them.nbsp;
  • Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saut it and put this into the blender, add some water and make a paste.
  • Heat oil in a pan add mustard seeds when mustard seeds splutter add cumin seeds, red chilly, methi seeds, (kalonji optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour.
  • Add ginger garlic paste cook this till raw falvour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add prepared paste and add water like a thin paste, cook this in a slow flame for 30 minutes.
  • Then add chopped coriander, chopped mint, add beaten yogurt, cook this for 3 minutes in a slow flame then add lauki, tomato put the lid on and let it cook for few minutes then switch off the flame.





Cooking with images Pandharabhopla Dudya Bhopal Rassa , Bottle Gourd rasdar, Sorekai Esugai Balli Halu Gumbala saaru







 

Comments & Reviews

 

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Recent comments

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Neththra'sVision Posted on Fri Jul 12 2013

Hello Namasthe!

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Neththra'sVision Posted on Fri Jul 12 2013

Im going to make this and eat with Kerala paratha! Wow! nice rose flower garnish in the dish. Thank you so much chef Sanjay Thumma!

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Kajal Gandhi Parikh Posted on Fri Jul 12 2013

Hey Chef.. can I use yellow squash instead of indian green one ? if i have that at home handy ?

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Anushka Khoorban Posted on Sat Jul 13 2013

suckable tomatoess man!!yummm

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haris kt Posted on Thu Jul 18 2013

i like your rasam

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DestroManiak Posted on Mon Aug 26 2013

oh no, if that gigantic ladel was what he has been referring to as a "tablespoon" for the past 5 years I've done every recipe wrong...

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salma fatima Posted on Thu Oct 03 2013

I make every curry of vahchef .Really it is so yummy.i am appreciate ur recipes. thanx for giving tastiest recipes.i am gratefull to u

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salma fatima Posted on Thu Oct 03 2013

i watch every chef recipes.and following.but really ur recipes and ur recipes taste is so different and so super.i like ur recipes.

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???? ???? Posted on Thu Oct 03 2013

thank yuo vah

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TheLilac212 Posted on Sat Oct 12 2013

I did not understand about cooking gourd before putting it in sauce? How long and is it in the water, or saute? What does it taste like? I just find out that this gourd is amazing vegetable that contains a lot of medicine benefits. Love you chef, l

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patsweety Posted on Sun Nov 17 2013

Chef what can I add instead of peanuts?

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Grace Harris Posted on Tue Dec 09 2014

never heard the word "suckable" till you came along...and you make it sound funny and naughty at the same time.....i've been watching your show for almost 8 yrs now...am an amazing cook thanks to you...keep it going chef..?

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