1

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.

2

Drain excess water and pulse it a couple of times to make a fine paste in a food processor.

3

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.

4

Using a piping bag or zip lock bag, drop out small roundels.

5

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

1

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.

2

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.

3

Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar. Stir well on a medium heat to cook tomatoes.

4

Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft. Mine took about 10 minutes.

5

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.

6

Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals.

Note: I have used the Wadis which I made at home. You can as well use the store bought wadis.