Lauki sabzi with roti

Ingredients for 4 portions

• 1Bottle gourd, peeled and cubed
• 2Tomatoes, finely chopped
• 2Green chillies, finely chopped
• 2 tspGinger, grated
• 2 tbspCoriander leaves, chopped
• 2 tbspRefined oil
• 1 tspCumin, seeds
• 1 mlHing (asafoetida)
• 3 mlTurmeric
• 1 ½ tspCoriander powder
• 3 mlRed chilli powder
• to tasteSalt

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, to brush (optional)

Method

1. For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough. Cover and leave to rest.
2. Peel the lauki, cut it into 2 cm cubes and remove the seeds if they are large. Chop the tomatoes, green chillies and coriander leaves, and grate the ginger.
3. Heat the oil in a kadai over a medium heat and add the cumin seeds. When they crackle, add the hing, ginger and green chillies, then the tomatoes, turmeric, coriander powder and red chilli powder, and cook until the tomatoes are soft, about 4 minutes.
4. Add the lauki and salt and mix well.
5. Cover and cook on a low heat, stirring now and then, until the lauki is soft and translucent, about 15 minutes. It cooks in its own juices; add a splash of water only if it starts to stick.
6. Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
7. Lightly mash a few pieces against the side of the kadai, stir in the coriander leaves and serve with the rotis.

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