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How to make Chatpata Lauki Masala | लोकी की सब्ज़ी ऐसे बनाएं कि सब उंगलियां चाटते रह जाएं!

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Crispy lauki in rich masala gravy easy, healthy

Portion servings: 3-4 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredients:

For Marinating Lauki:
Lauki 1 pc
Salt 2 pinches
Red chilli powder 2 pinches
Turmeric powder a pinch
Lemon juice ½ pc

For Coating Lauki:
Besan ½ cup
Rice flour ¼ cup
Salt ¼ tsp
Oil 1 tbsp

For gravy:
Oil 2 tbsp
Jeera 1 tsp
Garlic chopped 1 tbsp
Ginger chopped ½ tbsp
Onion chopped 2 pcs
Dry red chilli 2 pcs
Turmeric powder ½ tsp
Salt 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Fresh tomato puree 3 pcs
Slit green chilli 3 pcs
Curd ½ cup
Water as required
Kasoori methi 1 tbsp
Garam masala ¼ tsp
Butter 1 tbsp
Coriander chopped 1 tbsp

Method:
Step 1: Prepare the Lauki
Wash, peel, and cut the lauki (bottle gourd) into thick round slices or chunky wedges—make sure they’re not too thin, so they hold shape during cooking.
Place the lauki pieces in a bowl. Sprinkle a little salt, red chilli powder, turmeric powder, and squeeze fresh lemon juice over them.
Mix everything gently using your fingers or a spoon so that all pieces are lightly seasoned.
Set aside for 10–15 minutes. This light marination helps remove any raw smell and infuses initial flavor into the lauki.

Step 2: Prepare the Coating Mixture
In a separate bowl, combine gram flour (besan) and rice flour. Rice flour adds crispiness to the coating.
Add a pinch of salt and a little oil to this dry mix. The oil helps the dry flour stick better and gives a nice crunch when cooked.
Add the marinated lauki pieces into this mixture. Toss and press gently so that each piece is coated evenly with the flour.

Step 3: Cook the Coated Lauki
Heat some oil in a flat pan or skillet for shallow frying. You can also use an air fryer or bake them if you prefer less oil.
Place the coated lauki pieces in hot oil, spacing them out so they don’t stick together.
Cook on medium flame until they become golden and crisp on the outside. Flip them gently to ensure even cooking on all sides.
Once done, remove and place them on paper towels to drain excess oil. Keep them aside.

Step 4: Begin the Gravy Base
Heat oil in another pan. Once hot, add jeera (cumin seeds) and let them crackle.
Add finely chopped garlic and ginger. Sauté for a few seconds until the raw smell disappears and they turn slightly golden.

Step 5: Add and Sauté Onions
Add chopped onions to the pan. Cook on medium flame until they become soft and golden brown.
Tear and add dry red chillies for extra heat and depth of flavor. Stir and cook for another minute.

Step 6: Cook the Spice Masala
Add turmeric powder, red chilli powder, coriander powder, jeera powder, and salt.
Mix the dry spices into the onion base. Sauté for 1–2 minutes to remove any rawness and enhance their aroma.

Step 7: Add Tomato Puree and Green Chillies
Pour in the fresh tomato puree made from ripe tomatoes. Add slit green chillies at this stage.
Cook this mixture on medium flame until the oil begins to separate from the masala and it becomes thick and rich.

Step 8: Incorporate Curd Carefully
Lower the flame before adding curd to prevent curdling. Whisk the curd and add it slowly while stirring continuously.
Cook on low heat until the curd blends well and gives the gravy a creamy, slightly tangy texture.

Step 9: Adjust the Gravy
Add water in small quantities to adjust the consistency of the gravy depending on whether you want it thick or slightly runny.
Simmer the gravy for a few minutes to allow all flavors to come together.

Step 10: Add Final Flavors
Crush some kasoori methi between your palms and sprinkle it into the gravy.
Add a pinch of garam masala and a spoonful of butter for richness and aroma.
Mix everything well and simmer for another minute.

Step 11: Combine Lauki with Gravy
Gently place the crisp-fried lauki pieces into the prepared gravy.
Use a spatula to coat the pieces in the masala without breaking them. Simmer for just a minute to let them soak some gravy but still remain crisp outside.

Step 12: Garnish and Serve
Turn off the flame and garnish the dish with freshly chopped coriander leaves.
Serve hot with phulkas, parathas, or steamed rice for a comforting and flavorful meal.

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