Keema Lauki Recipe | Bottle gourd Recipe

Keema Lauki is yet another delicious side dish recipe often make at home. It is perfect to serve for your everyday meals along with rice or roti.

I have shared Keema Lauki in step by step method with a detailed pictures below.

In a pressure cooker heat oil add onions saute until the onions changes transparent add ginger garlic paste and mince  saute until the raw aroma  of ginger garlic paste goes away.

Add red chilli powder, coriander powder, salt and turmeric powder stir well.

In a blender add roughly chopped tomatoes blend to a fine puree add them to the Keema cook for a minute until oil leaves side of the cooker, mix well. Pour little water cover the lid and pressure cook for 3-4 minutes.

As pressure released open the lid.

Now wash peel and chopped the bottle gourd.

Add them to the Keema. Pressure cook for 1-2 whistle.

Check the consistency of the curry if its too runny open the lid and reduce the excess liquid on a medium heat. Serve hot with rice and roti.

INGREDIENTS

  • 1 onion
  • 100 gram mince
  • 2 small tomatoes
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • Salt as needed
  • 1 medium size bottle gourd
  • 1 tablespoon oil

INSTRUCTIONS

  • In a pressure cooker heat oil add onions saute until the onions changes transparent add ginger garlic paste and mince  saute until the raw aroma  of ginger garlic paste goes away.
  • Add red chilli powder, coriander powder, salt and turmeric powder stir well.
  • In a blender add roughly chopped tomatoes blend to a fine puree add them to the Keema cook for a minute until oil leaves side of the cooker, mix well. Pour little water cover the lid and pressure cook for 3-4 minutes.
  • As pressure released open the lid.Now wash peel and chopped the bottle gourd.
  • Add them to the Keema. Pressure cook for 1-2 whistle.
  • Check the consistency of the curry if its too runny open the lid and reduce the excess liquid on a medium heat. Serve hot with rice or roti.

 

 

 

 

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