Gourd with Tofu
I used Bottle Gourd (also known as Calabash) in this recipe. It’s the quintessential summer vegetable with a delicate flavour and balanced spiciness. This is also known as Lauki ki Sabzi and cooked frequently in the summer.
Ingredients
Instructions
  1. Place a heavy medium-size pan on mediums heat.
  2. Add oil and heat until the oil shimmers.
  3. Add the Carom seeds (ajwain) if using and fry for a minutes until the seeds become fragrant.
  4. Add the chopped onion and ginger and cook until the onions are soft and translucent.
  5. Add the salt, turmeric, chilli flakes. Stir and cook until the all the spices are infused and fragrant.
  6. Add the tomato sauce and stir until everything is combined.
  7. Add the chopped gourd/lauki and stir until the gourd/lauki is drenched with the onion/tomato mixture.
  8. Cover the pan and cook for 5-7 minutes, stirring frequently.
  9. 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.
  10. 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.
  11. When the gourd/lauki and tofu are cooked, gently stir in the cumin powder and smoked paprika.
  12. Remove from heat, garnish with fresh cilantro and serve hot with rice, flatbread or quinoa.