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Why recepie famous for?
Ingredients
2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick2 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 )
1 Tbsp finely chopped green chillies for garnish
Instructions
How to Make Ghiya Malaiwala1.Heat the ghee in a heavy based pan and add the jeera.
2.When they begin to splutter, add the vegetables and the salt and turn around a few times over high heat, till they look glossy.
3.Lower the heat, cover and let cook till tender.
4.Add the cream, mix well and serve hot garnished with the coriander leaves and chillies.
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