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Ingredients
- 1 Medium Bottle gourd, peeled and chopped
- 1 Block Firm tofu cut in cubes
- 1 onion chopped
- 1 Nob Fresh Ginger cut into long thin strips
- 3/4 Cup Tomato sauce
- 2 Tablespoon Oil
- 1/4 Teaspoon Carom seeds (Ajwain) Optional
- 1/2 Teaspoon Himalayan salt (or pink salt) and fresh black pepper
- 1/2 Teaspoon Ground turmeric
- 1/2 Teaspoon Chilli Flakes
- 1/2 Teaspoon Cumin powder
- 1/2 Teaspoon Smoked Paprika
- Chopped cilantro for garnish Optional
Ingredients
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Instructions
- Place a heavy medium-size pan on mediums heat.
- Add oil and heat until the oil shimmers.
- Add the Carom seeds (ajwain) if using and fry for a minutes until the seeds become fragrant.
- Add the chopped onion and ginger and cook until the onions are soft and translucent.
- Add the salt, turmeric, chilli flakes. Stir and cook until the all the spices are infused and fragrant.
- Add the tomato sauce and stir until everything is combined.
- Add the chopped gourd/lauki and stir until the gourd/lauki is drenched with the onion/tomato mixture.
- Cover the pan and cook for 5-7 minutes, stirring frequently.
- Add the tofu cubes once the gourd/lauki begins to soften but is not completely cooked. Stir gently until all the tofu cubes are combined with the gourd/lauki.
- Turn the heat to medium-low, cover and cooke for another 5-8 minutes stirring frequently. If the mixture begins to dry, add a 1/2 cup of water.
- When the gourd/lauki and tofu are cooked, gently stir in the cumin powder and smoked paprika.
- Remove from heat, garnish with fresh cilantro and serve hot with rice, flatbread or quinoa.
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