Skinie Lauki fry1

The entire Lauki is good for us and this is the bast way to use it with very less spice and a very nice garlic flavour and crunchy poppey seeds

Peel the skins of lauki(one large or 2 mid) with enough flesh and chop them into thin jullienne.Put the chopped skins in boiling water for only one min and drain.let it cool.Heat oil in a wide thick bottomed pan and when its hot leave the kalounji. When it splutters add chopped garlic and when little brown add the chopped skin.Add little turmeric powder and salt.Dont cover to have that dry texture.Sprinkle water if necessary.When half done add chopped green chillies and poppey seeds and grated coconut .cook till its totally dry and brownish.Enjoy with rice.

How to make the tasty recipe procedure as follows:

Peel the skins of lauki(one large or 2 mid) with enough flesh and chop them into thin jullienne.Put the chopped skins in boiling water for only one min and drain.let it cool.Heat oil in a wide thick bottomed pan and when its hot leave the kalounji. When it splutters add chopped garlic and when little brown add the chopped skin.Add little turmeric powder and salt.Dont cover to have that dry texture.Sprinkle water if necessary.When half done add chopped green chillies and poppey seeds and grated coconut .cook till its totally dry and brownish.Enjoy with rice.

How to make the tasty recipe description mentioned here,The entire Lauki is good for us and this is the bast way to use it with very less spice and a very nice garlic flavour and crunchy poppey seeds