Rajasthani Lauki Ki Raito - Sheru

Recipe by Shereen Pereira












Ingredients:
1 large lauki/bottle gourd/ boble (peeled, deseeded and cut in cubes)
1 big onion (finely chopped)
3 tsp ginger garlic paste (or fresh)
1 1/2 tbsp red chili powder (adjust to your spice level)
1 + 1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp salt
4 green chillies (sliced) *(adjust to your spice level)
1 bunch coriander leaves (chopped)
4 tbsp oil
250 - 500ml curd/laban (add more if desired)

For seasoning:

1 tsp mustard seeds
2 tsp cumin/jeera seeds
2 cloves garlic (finely chopped)
1 sprig curry leaves
ghee

Steps:

  1. Peel the lauki and cut it into long quarters and with a knife and remove the seeds. Roughly chop the lauki. 

  2. In a vessel, boil the lauki with water, salt and 1/4 tsp turmeric powder for 15 minutes.
  3. Once the lauki is cooked, drain the water into a bowl and keep both aside.
  4. Once the lauki cools, mush it roughly using a pestle or a chopper, leaving some solid pieces.

  5. In a vessel, heat oil.
  6. Add the chopped ginger, garlic, onions and green chillies.
  7. Add salt, turmeric, red chilli powder and coriander powder. Cook till the oil separates.
  8. Then add in the mushed mix of boiled lauki and give it a good mix.
  9. Add the water from the boiled lauki and boil for 5 minutes.
  10. Add thick laban and stir in, adjusting it to your desired gravy consistency. Cover and turn off the gas.

  11. Separately, in a tadka pan, heat ghee. 
  12. Add mustard seeds, jeera seeds, curry leaves and garlic.
  13. Once its all roasted in the ghee, add to the curry.
  14. Garnish with generous coriander leaves and slit green chillies.
  15. ENJOY!