Pani Lau Anja

1. 1

   Prepare the vegetables and paste

   • a.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)

   • a.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)

   • a.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

   • a.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

   • a.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

   • a.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

   • a.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.

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