Ingredients vegetarian 4 servings

• 1 medium size chopped in cubes Ghiya (aka Lauki/bottle gourd/Doodhi)
• 1 Onion (Chopped)
• 1 tsp. of Jeera/Cumin seeds
• 1 tsp. ginger (minced)
• 1 small can of diced tomatoes and 1 tsp. of tomato sauce or paste
• 1 tsp. of Red Chili powder
• 1 tsp. of Turmeric powder/haldi
• 1 tsp. of coriander powder/dhaniya powder
• Salt to taste
• ½ cup of chopped Cilantro/dhaniya leaves
• Veg Oil

Directions

1. Take non stick pan and add 3 tsp. of Veg Oil.
2. Add cumin seeds.
3. When cumin seeds splutter add onions and ginger.
4. When onion turns golden brown add chopped ghiya and put the lid on for for atleast 5 minutes.
5. When Ghiya turn little bit softens add tomatoes and tomato sauce.
6. Add chili, turmeric and coriander powder.
7. Stir by adding 1 cup of water and simmer it for five more minutes.
8. Now add Salt.
9. Let  Ghiya to cook for five minutes.
10. Garnish with Coriander Leaves and serve with Hot Roti’s or Parantha. 

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