BAY LEAF - 1

firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch  cinnamon, 1 tsp kasuri methi, 1 tsp cumin until it turns aromatic.

1

ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.

2

CHILLI POWDER - 3/4 TSP

further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.

3

SAUTE - LOW FLAME

saute on low flame until it turns aromatic.

4

TOMATO - 1.5 CHOPPED

additionally, add 1½ tomato and saute until it turns soft and mushy.

5

LAUKI - 450 GRAMS

now add 450 grams lauki and saute for 2 minutes.

6

WATER - 1 CUP

also, add 1 cup water and mix well.

7

COOK - 20 MINUTES

cover and boil for 20 minutes on medium flame or until lauki are cooked well.

8

COOKED WELL

adjust the consistency as required adding more water if required.

9

CORIANDER - 2 TBSP

now add ¼ tsp garam masala and 2 tbsp coriander. mix well.

10

READY TO EAT

finally, enjoy lauki ki sabji with chapathi or rice.

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