Pani Lau Anja

Instructions

1. 1

   Prepare the vegetables and paste. Peel and chop the bottle gourd and potatoes into roughly 1-inch cubes. In a small grinder, combine the ginger, garlic, and cumin seeds with a splash of water and grind to a smooth paste.

2. 2

   Fry the badi (if using). Heat 1 tablespoon of mustard oil in a pan or kadai over medium heat. Add the badi and fry for 1-2 minutes until they are golden brown and crisp. Remove them with a slotted spoon and set aside.

3. 3

   Make the tempering (phutana). In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add the pancha phutana and dried red chilies. Let the spices splutter for about 30 seconds until fragrant.

4. 4

   Sauté the aromatics. Add the chopped onion and sauté for 3-4 minutes until it turns translucent. Then, add the ginger-garlic-cumin paste and cook for another 2 minutes, stirring continuously, until the raw smell disappears.

5. 5

   Cook the vegetables. Add the turmeric powder and red chili powder, and stir for 30 seconds. Add the chopped bottle gourd and potatoes, mixing well to coat them with the spices. Sauté for 2-3 minutes.

6. 6

   Simmer the curry. Pour in 3 cups of water and add the salt. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the potatoes and bottle gourd are fork-tender.

7. 7

   Finish and serve. Gently add the fried badi to the curry. Let it simmer for another 2-3 minutes to allow the badi to absorb some of the gravy. Garnish with fresh coriander leaves and serve hot with steamed rice.