How to make Lauki aur Kachchi Kairi ki Subzi - SK Khazana -
Boring bottle gourd made interesting with the addition of raw mango
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium bottle gourd (lauki), Medium raw mango (kachchi kairi)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Goan Potato Cashew Curry Bhindi Aur Oats Sabji Veg Makhanwala-SK Khazana Jain Sizzler
Lauki aur Kachchi Kairi ki Subzi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Lauki aur Kachchi Kairi ki Subzi - SK Khazana Recipe
Medium bottle gourd (lauki) peeled and cut into cubes 1
Medium raw mango (kachchi kairi) peeled and finely chopped 1
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Medium tomato finely chopped 1
Red chilli powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and sauté till the colour changes. Add bottle gourd, raw mangoes, turmeric powder and salt and mix well. Cover and cook on medium heat for 7-8 minutes.
Step 2
Add tomatoes, red chilli powder, coriander powder and garam masala powder and mix well. Cover and cook on medium heat till tomato turns pulpy.
Step 3
Transfer subzi into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
