Ghiya Malaiwala

Ingredients

• 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick
• 2 tbsp ghee (clarified butter)
• 2 tsp jeera (cumin seeds)
• 2 tsp salt or to taste
• 1/4 cup (60 g) malai (clotted cream)
• 2 tbsp chopped hara dhania (coriander leaves ) and 1 tbsp finely chopped green chillies for garnish

Preparation

• Heat the ghee in a heavy based pan and add the jeera. When they begin to splutter, add the vegetables and the salt and turn around a few times over high heat, till they look glossy.

• Lower the heat, cover and let cook till tender.

• Add the cream, mix well and serve hot garnished with the coriander leaves and chillies.