Arua Lauki Pumpkin Carrot Aloo and Matar Curry | Lauki Recipe | Bottlegourd Recipe | Vegan Recipe | Odia Cuisine | Simple Healthy Tasty Recipe | Vrat Recipe without Onion Garlic Mustard oil | Indian Cuisine | Mixed Veg Curry |
Arua Lauki Pumpkin Carrot Aloo and Matar Curry LAUKI RECIPE Version 7 POST No 11 3-4 serves Heat olive/refined oil (2 tbsp) in a kadai(wok). Splutter paanch phutan ( ½ tsp). Lower heat to sim, or just take the wok off the burner. Add hengu( hing/asafoetida - about ½ tsp), haldi( turmeric powder -1 tsp), a bit of Kashmiri red chilli powder ( optional), salt to taste and a bit coarse paste of tomato ( 2)+ ginge r( 1 inch)+ green chilli ( 1) ( crushed manually with a mortar & pestle). Please stick to the crushed paste instead of pureed paste for a different taste and texture of the curry. Place the wok back on fire and cook the spices for 4-5 minutes on low to medium flame, till oil starts to separate. Add small diced pieces of lauki ( about ½ of one regular long variety ), pumpkin ( a small piece of about 2”X2”, or a little more if tender and green, like the one in the pic with green skin) and carrot ( about ½ ). Mix and cook without lid for 3-4 minute