lauki aalu ki sabzi (gravy 2)

                   Lauki Aaloo ki Sabzi 
                             (Gravy 2)

This is another version of lauki aaloo which I cook and personally it's my favorite. Try it and your guests will be really impressed. This is not that kind of gravy which you cook for parties, but definitely you can cook this for family get together. I was so surprised when one of my cousins told me that she remembered the taste of this gravy which she had at my home approximately 13 years ago ! Not bad,right 😉
This is my mom's recipe and without any further delay,let's start cooking.

Ingredients:

• Lauki..1 small
• Aaloo..2 medium size
• Punjabi Vadi or any masala udad dal vadi..1 big or 3 small
• Onions..3 medium size
• Garlic cloves..3
• Bay leaf..1
• Whole spices to be ground with 2 onions-garlic ( cumin seeds 1/2 tsp. coriander seeds 1 tsp.  black cardamom 2,cloves 3, black peppercorn 4-5, all spice 2)
• Oil..4 tbsp.
• Water..1/2 cup
• Salt to taste 
• Turmeric powder..1/2 tsp.
• Chilli powder..1 tsp.

Procedure:

1. Peel lauki and aaloo and cut them in cubes.
2. Heat oil in a non stick pan and fry vadi till light brown(if vadi is big,break them in rough pieces and then fry). Transfer in a dish and shallow fry lauki aaloo.
3. In remaining oil,add 1 thinly sliced onion and bay leaf,saute till the onion turns pink.
4. Add ground masala and all the dry spices.
5. Cook on low flame till the rawness of masala is gone and it has started separating oil.
6. Add lauki aaloo vadi and salt and mix for 2 minutes.
7. Now add water and pressure cook till it whistles once.
8. Turn off the flame and wait till steam is inside.
9. Serve with chapatis, dal and rice.

Enjoy!

NOTE: Sometimes I also add  2 tbsp. soaked kala chana (Black chick peas) into it and it enhances the taste of this dish.  You can add kala chana at the stage when you are adding aaloo lauki vadi into masala. My cousin who remembered this dish even after 13 years had this version that day!