After making bottle gourd steamed cakes I was left with lots of leftovers so I made a curry with yoghurt gravy, something like gatte ki subzi ( check for that recipe at mharo rajasthan). I made the curry with loads of spring onions and it was super delicious.
Leftover bottle gourd steamed cake/ lauki muthia- Around 15 pieces
Yoghurt- 1/2 Cup beaten
Spring Onions- 3
Tomatoes- 2 big (grind and make a paste)
Paste of 2 green chillies and 1 inch ginger piece
Oil- 2 Tbsp
Mustard Seeds- 1/2 tsp
Cumin Seeds- 1/2 tsp
Asafoetida- A pinch
Red Chilli powder- 1/4 tsp
Turmeric Powder- 1/4 tsp
Coriander Powder- 1 Tsp
Salt- To Taste
Water- 1 1/2 Cup
Heat oil in a wok and add asafoetida, mustard and cumin seeds. Once the seeds splutter add in spring onions, ginger and green chilli paste and sauté. Now add in tomato paste along with turmeric powder, salt, red chilli powder, coriander powder and fry till the mixture is cooked nicely. Now add in well beaten curd and keep stirring till the mixture comes to a boil. Add in water and bring mixture to boil. Keep Check seasoning and add in the muthias/ steamed cakes and let it boil again so that all the flavours are soaked in by the steamed cakes. If the curry is too thick then little more water can be added to thin the gravy. Serve the curry hot with any Indian flat bread like naan, rotis or parathas.
Linking to Cooking with leftovers- kitchen chronicles, an event by Kalyani hosted by Veena.
Also linking to Let's cook with leftovers at Simply Food.