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.
ONION - 1 CHOPPED
add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
CHILLI POWDER - 3/4 TSP
further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.
SAUTE - LOW FLAME
saute on low flame until it turns aromatic.
TOMATO - 1.5 CHOPPED
additionally, add 1½ tomato and saute until it turns soft and mushy.
LAUKI - 450 GRAMS
now add 450 grams lauki and saute for 2 minutes.
WATER - 1 CUP
also, add 1 cup water and mix well.
COOK - 20 MINUTES
cover and boil for 20 minutes on medium flame or until lauki are cooked well.
adjust the consistency as required adding more water if required.
CORIANDER - 2 TBSP
now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
READY TO EAT
finally, enjoy lauki ki sabji with chapathi or rice.