Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi

Step 1: To begin making Lauki Wadi Tarkari Recipe , prepare wadis first

Step 2: Wash and soak moong dal in enough water for about 3-4 hours or overnight

Step 3: Drain excess water and pulse it a couple of times to make a fine paste in a food processor

Step 4: Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine

Step 5: Arrange a baking tray with aluminium foil or lined with a parchment paper

Step 6: Using a piping bag or zip lock bag, drop out small roundels

Step 7: Dry them under the sunlight for 3-4 days or until they are completely dried

Step 8: Store in an airtight container and use them when needed

Step 9: This can be stored up to 6 months

Step 10: *For Lauki Wadi/Badi TarkariOnce you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis

Step 11: Drain on a kitchen towel to absorb excess oil

Step 12: Keep them aside

Step 13: Heat oil in a pan and add panch phoran masala on a low heat

Step 14: Saute for few seconds and then add ginger and onions

Step 15: Stir until the onions are light brown

Step 16: Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar

Step 17: Stir well on a medium heat to cook tomatoes

Step 18: Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft

Step 19: Mine took about 10 minutes

Step 20: Add crushed or whole wadis,stir to combine and cook for few minutes more

Step 21: Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves

Step 22: Serve hot

Step 23: Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals