Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi
Lauki Wadi Tarkari is homemade wadi cooked with lauki, moong dal with panch phoran masala. Serve this Lauki Ki Sabzi with a phulka and a raita of your choice for your everyday meals.
Lauki Wadi Tarkari Recipe is the Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi that is cooked as a side dish to pair with rice or Indian flat breads. I have used the homemade sun dried badi made with moong dal to prepare this sabzi, and then deep fried them before making the tarkari.
You can also stir fry the badi till they are cooked as well. We will also be cooking the badis along with the lauki pieces as well. Flavoured with panch phoran masala, this tarkari is a handy recipe when you have pre made badi's at home. Once made and sun dried, the wadis will stay good for about 6 months when stored in an airtight container.
If you like this recipe, here are some more recipes that you can make for your everyday meals:
Note: I have used the Wadis which I made at home. You can as well use the store bought wadis.
- 1 cup Yellow Moong Dal (Split) , soaked for at least 4 hours or overnight
- 1 teaspoon Ginger , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1 pinch Asafoetida (hing)
- Salt , to taste Other Ingredients
- 1 Bottle gourd (lauki) , cut in cubes
- 1 Tomato , chopped
- 1 Onion , chopped
- 2 Green Chillies , chopped
- 1 teaspoon Ginger , grated
- 1 teaspoon Panch Phoran Masala
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- 1 teaspoon Sugar
- 1 tablespoon Mustard oil
- 2 tablespoons Oil , to fry wadis
- Coriander (Dhania) Leaves , chopped
How to make Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi
To begin making Lauki Wadi Tarkari Recipe , prepare wadis first. Wash and soak moong dal in enough water for about 3-4 hours or overnight.
Drain excess water and pulse it a couple of times to make a fine paste in a food processor.
Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine. Arrange a baking tray with aluminium foil or lined with a parchment paper.
Using a piping bag or zip lock bag, drop out small roundels.
Dry them under the sunlight for 3-4 days or until they are completely dried. Store in an airtight container and use them when needed. This can be stored up to 6 months.
*For Lauki Wadi/Badi Tarkari
Once you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis. Drain on a kitchen towel to absorb excess oil. Keep them aside.
Heat oil in a pan and add panch phoran masala on a low heat. Saute for few seconds and then add ginger and onions. Stir until the onions are light brown.
Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar. Stir well on a medium heat to cook tomatoes.
Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft. Mine took about 10 minutes.
Add crushed or whole wadis,stir to combine and cook for few minutes more.Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves. Serve hot.
Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi is part of the Beat The Heat With Summer Vegetables