1/2teaspoonkashmiri red chili powderor use 1/4 teaspoon to tone down the heat although this chili powder is mild and used for color
3/4teaspoonsaltor to taste
1mediumlauki (bottle gourd)550 grams, cut into 1/2 inch pieces, around 4 cups of 1/2 inch diced lauki pieces
1cupwater8 oz + more as needed
2tablespoonschopped cilantro
Instructions
To a blender add tomatoes, ginger and green chili. Puree to a smooth paste and set aside.
Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the sizzle for few seconds and then add dried red chili (if using) and hing. Sauté few seconds.
Then add the prepare tomato-ginger-chili puree. Stir well and then add the spices- coriander powder, turmeric powder, fennel powder, amchur, kashmiri red chili powder and salt. Stir and cook for 30 seconds.
Add in the chopped lauki (1/2 inch pieces) and stir followed by 1 cup (8 oz) water and mix.
Close the pot with lid. Cook on high pressure for 6 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Open the lid and add chopped cilantro. Add additional water (1/4 to 1/2 cup) if the curry looks too thick for your liking. I did add around 1/4 cup extra water here. The curry does thicken as it cools so it's a good idea to add some water here.Serve this lauki curry warm with rice, quinoa or rotis!
Notes
Use gluten-free hing to make this recipe gluten-free or skip it.
Adjust spice levels to taste.
The curry does thicken as it cools so add little water after it's pressure cooked.
You can use the same recipe with zucchini, pressure cook for 1-2 minutes only and quick release the pressure.