Lauki Shimla Mirch / Kaddu & capcisum curry
Lauki Shimla Mirch / Kaddu & capcisum curry

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lauki shimla mirch / kaddu & capcisum curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lauki Shimla Mirch / Kaddu & capcisum curry is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Lauki Shimla Mirch / Kaddu & capcisum curry is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook lauki shimla mirch / kaddu & capcisum curry using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lauki Shimla Mirch /

Kaddu & capcisum curry:

  1. Make ready 250 grams lauki (kaddu)
  2. Get 1 capsicum
  3. Prepare 2 large onions
  4. Make ready 1 tomato
  5. Take 1 teaspoon kasuri methi
  6. Make ready 1/2 teaspoon garam masala powder
  7. Get 3-4 tablespoons oil for cooking
  8. Make ready 1 teaspoon salt
  9. Take 1 teaspoon red chilli powder
  10. Prepare 1 teaspoon ginger garlic paste
  11. Take 1/2 teaspoon turmeric powder
  12. Get as required Coriander leaves for garnishing
  13. Make ready 1/2 lemon juice
Steps to make Lauki Shimla Mirch /

Kaddu & capcisum curry:

  1. Firstly chop all vegetables keep aside lauki cubes chopped & drop in ice water so that it won’t turn black also keep capcisum chopped aside take onion and tomatoes chopped
  2. Further take a pressure cooker then add chopped onions, tomatoes, oil, turmeric powder, chilli powder, salt, ginger garlic paste, and a glass of water then close the lid and cook it till 2-3 whistles
  3. Then open the lid and fry it well till oil separates then add in the lauki, capcisum stir 1 minute and add water accordingly to your choice of thickness in curry or you can keep it gravy consistency
  4. Lastly add garam masala powder, lemon juice, coriander leaves done keep it on simmer flame for 10 minutes covered then let it rest for sometime then serve it hot with rice or chapati

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