3serrano peppers (small)(hari mirch, slit but still intact) (optional)
1/4cupfresh cilantro leaves(dhaniya ke patte)
Firstly, rinse the bottle gourd well. Use a vegetable peeler to peel the bottle gourd's green skin. Further, cut it into two halves vertically. Use a paring knife remove some of the seeds if there are way to many. Furthermore chop the bottle gourd into 4-inch cubes.
Chop the onions, tomatoes and cilantro. Slit the serrano peppers but they still need to be intact.
First, select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in mustard seeds, and asafoetida.
Next, when the mustard seeds splutter add in the onions, ginger garlic paste, and curry leaves. Sauté the onions for about 2 minutes until the onions turn golden. Moreover, keep stirring.
Furthermore, add in the spices (ground cumin, ground coriander, red chili powder, ground turmeric, and ground ginger), salt, tomatoes, and serrano peppers. And let them sauté for 2 minutes until the tomatoes get mushy. Keep stirring.
Next, add in the chopped bottle gourd. Give it a good stir. Make sure nothing is stuck to the bottom of the pot. Also, there is no need to add additional water. Bottle gourd gives out water in the cooking process.
Press cancel. Close the lid and select manual/high pressure for 8 minutes. When done let the pressure release naturally for 10 minutes. After 10 minutes you can quick release the pressure.
You can eliminate or reduce the serrano peppers if you cant tolerate heat.
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