Ingredients

• Lauki (bottle gourd) – 1 medium (peeled and grated)
• Gram flour (besan) – 2 tablespoons
• Mustard seeds – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Asafoetida (hing) – a pinch
• Curry leaves – 6-8
• Green chilies – 1-2, slit
• Turmeric powder – ¼ teaspoon
• Red chili powder – ½ teaspoon (adjust to taste)
• Coriander powder – 1 teaspoon
• Salt – to taste
• Oil – 1 tablespoon
• Coriander leaves – for garnish
• Lemon juice – 1 teaspoon (optional)

Preparation

Peel and grate the lauki. Lightly squeeze to remove excess water but keep some moisture for cooking.

Heat a pan and dry roast the gram flour (besan) on medium heat until it turns golden brown and aromatic. Keep aside.

Heat oil in the same pan. Add mustard seeds and let them splutter.

Add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a few seconds.

Add grated lauki to the pan. Stir well.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.

Cover and cook on low heat for about 8-10 minutes or until the lauki is soft.

Sprinkle the roasted gram flour over the cooked lauki. Stir continuously to mix evenly.

Cook for 2-3 minutes until the besan is well combined and no longer raw.

Add lemon juice (optional) and mix well.

Garnish with chopped coriander leaves.

Notes

1. Adjust the spice level as per taste.
2. Avoid overcooking the lauki to retain its texture.
3. You can add a little water if the mixture becomes too dry after adding besan.