Happy New year everyone!
I am going to start with a dish which is a great way to use up those few extra idlis that always gets left out from the previous meal. Its flavorful, nourishing and can be whipped up in less than 30 minutes.
Stirfry
Wadi wali Lauki/ Bottlegourd cooked with Sundried lentil cakes
Bottle gourd is highly appreciated vegetables in Indian cuisine though it is not very familiar to the western world (yet!) as an edible. It is rich in minerals and high in water therefore considered extremely light on the digestive system. It is used in stir fries, curries, with lentils, in desserts, soups and a lot more. This is a super simple and homey dish, but the flavors are tremendous. We Punjabis particularly love to add wadis in it. They add a lot of flavor and make the dish enjoyably spicy.
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