Tuesday, June 25, 2013

Lauki- Soya Kadhi

In my eternal quest to cook something that is child friendly - husband's taste bud friendly - my way of eating friendly I am often found scourging the internet for interesting recipes. But sometimes it also happens that in addition to the above constraints, I also have constraints such as - to finish of a vegetable/ ingredient thats been in the fridge too long, to use up some small portions of things etc.

That's how I ended up with this beautiful, lauki-soya kadhi - one that I did not expect to turn out the way it did, but was so grateful for it. I find lauki to be such a versatile vegetable - one that you put into any dish and spruce up well enough- and it tastes fairly good!

My MIL and ILs infact just cannot understand how I so easily have integrated that into my cooking - a vegetable they found largely suitable to the climate and taste of the northern side of the country!

I'm so sorry, I did not take any pictures of my food. But please don't let that stop you from trying this one out:

Ingredients

1 medium lauki (bottle gourd) - peeled and cubed (the seeds can stay)
Sour curds -1 cup
2 tablespoon - besan (chickpea flour)
Soya Nuggets 1 cup
Dhania powder, jeera powder & amchur - a pinch each
Oil - two teaspoons
Jeera - for tempering
Salt to taste
sugar - 1 tablespoon

In a small pressure cooker - I heat the oil & added the jeera to sputter. To this I added the chopped lauki and the soya nuggets straight from the box. I added about 3 cups of water, about a pinch of turmeric and closed the cooked. After about 4 whistles I turned off the cooker.

Meanwhile in my small mixie jar - I combined the curds, besan, coriander powder, jeera powder and amchur, salt and sugar and whizzed till there were no lumps.

Once teh pressure cooker had cooled off, I tipped in teh whizzed mixture into the cooker, keeping the flame on low. I allowed the mixture to thicken and served it with dal parathas.

In Bangalore, sometimes it feels like winter these days. This was perfect for one such day - and I tucked into it eating it straight from the bowl. In fact I carried it to work next day and ate it as a cold soup and it tasted sooo good!

This is a keeper for me. I'll definitely be making this again! Maybe I'd add some kasuri methi to just add to the deliciousness of the dish.

Will you try this?
 

2 comments:

  1. sounds tasty and pretty quick to make too, will definitely try this.

    ReplyDelete
  2. I make this all the time except that I dont add soya nuggets cause soya aggravates my thyroid. I agree its a yum recipe

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