Ingredients: grams Bottle gourd (lauki) - Cut into 1/2 inch discs, Onion - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chillies - slit, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, tablespoon Coriander Powder (Dhania), cup Tamarind Water, Tomatoes - made into a puree, Oil - to cook, - to taste, sprig Coriander (Dhania) Leaves - chopped, tablespoons Roasted Peanuts (Moongphali), tablespoons Sesame seeds (Til seeds), tablespoons Fresh coconut - grated, Vegetarian diet
Instructions: To begin making Lauki Ka Salan Recipe prep all the ingredients and keep them ready.Into a mixer grinder blend the peanuts, sesame seeds and grated coconut along with a little water to make a smooth paste and keep aside.Make a puree of the tomato and keep aside.Next take a kadai or a deep pan and heat oil. Add mustard seeds, methi seeds, curry leaves and allow it to crackle.Once the mustard seeds crackle,  add the slit green chilies, chopped onions, ginger and garlic and saute the onions till they turn translucent and soft.Stir in the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil. Add the bottle gourd, slices, tamarind water and 1/4 cup of addition water.Cover the pan and simmer until the bottle gourd/ lauki has cooked through. Once done, stir in the peanut sesame paste and simmer the Lauki Ka Salan for 3 to 4 minutes until the salan gets a good gravy like consistency.Check the salt and spices and adjust according to taste. Turn off the heat and transfer the Lauki Ka Salan into a serving bowl and serve hot. Serve Lauki Ka Salan Along with Hyderabadi Vegetable Biryani and Dangar Pachadi With Grated Carrots for a weekend lunch. You can also serve it with Tawa Paratha Recipe - Plain Paratha or Whole Wheat Lachha Paratha.