Lauki Aalu Dopyaza

There may be different stories about Do-Pyaza but one thing is generally common-it contains large amount of onions.

We are not going to indulge here in Mulla Dopeeaza story or in that case, any other story. In these hot summer season, we are just going to cook simple and less time consuming recipe. This dish calls for no frying or masala bhunoing process, you have to cut the veggies, put salt, oil and whole spices in the same pot at once and just cover and cook on slowest flame, occasionally checking. This saves your time in the kitchen and enables you to lay a delicious meal on the table.

Lauki or opo squash or bottle gourd is a very nutritious vegetable. It contains lots of health benefits  but some people not like this vegetable. Dopyaza is that recipe which is simple to cook yet yummy in taste.

Both my ma and saasu maa used to cook dopyaza without any powdered spice, it was definitely wonderful in taste but no appeal to the eyes! As we eat with our eyes, I have added a pinch of turmeric powder and 1 tsp. of degi mirch to give it some color. Our traditional household recipe never asks for this, so it is upto you to add these or not.

Ingredients:

1- Lauki (small)

2- Aalu-2

3- Onion-3 roughly cut

4- Garlic-3-4 cloves

5- Ginger-1/2" piece

6- Whole dry red chilli-4-5

7- Black peppercorns-4-5

8- Cloves-3

9- Black cardamom-2

10- Cumin seeds-1 tsp.

11- Coriander seeds-1 tsp.

12- Cinnamon stick- 1/4

13- Curd-2 -3 tsp.

14- Salt

15-Mustard oil-2 tbsp.

Method:

*In a thick bottomed pot, put everything and cover and cook on slowest flame till a nice aroma starts coming out.

*Check the veggies, if those are cooked then bhuno them without coviring the pot.

*When oil starts coming on the top, turn off the heat and serve with chapati or rice and dal.