Roti, Lauki Sabzi and Egg Fry

Ingredients

• 500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
• 2 tbsp Ghee (Can be substituted with vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 1 pcs Green Chili (Slit lengthwise, adjust to taste)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 0.5 cup Water (Use as needed)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat ghee or oil in a medium-sized pan or kadai over medium heat.
   • Once the ghee is hot, add the cumin seeds and allow them to splutter for about 30 seconds until they become fragrant.
   • Add the asafoetida and sauté for another 10 seconds.
2. 2

   Sauté Aromatics and Build the Masala Base

   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chili. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes. Cook for 4-5 minutes, mashing them with the back of your spoon, until they turn soft and pulpy.
   • Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
3. 3

   Cook the Bottle Gourd (Lauki)

   • Add the cubed bottle gourd to the pan. Stir gently for 2 minutes to coat the pieces evenly with the masala.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.