One of our family favourites while growing up.....
Ghiya Malaiwala
Ghia, Lauki -- Bottle
Gourd, cream style
2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and
cut into small pieces, 1 1/2cms/ 3/4" thick
2 tbsp ghee (clarified butter)
2 tsp jeera (cumin seeds)
2 tsp salt or to taste
1/4 cup (60 g) malai (clotted cream)
2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp
finely chopped green chillies for garnish
Heat the ghee in a heavy based pan and add the jeera. When
they begin to splutter, add the vegetables and the salt and turn around a few
times over high heat, till they look glossy.
Lower the heat, cover and let cook till tender.
Add the cream, mix well and serve hot garnished with the
coriander leaves and chillies.
Note: The fresher the ghiya the better the taste of
this dish.
