Lauki Ki Sabji Recipe
Looking for a light, nutritious, and easy Indian vegetable dish? This Lauki ki Sabji also called Bottle Gourd Curry or Dudhi Sabzi, is a healthy Indian vegetarian dish that is perfect for easy weeknight dinners. Soft, mildly spiced, and packed with nutrients, it’s a must-try for anyone who loves wholesome vegetarian recipes.
Lauki Ki Sabzi is made with tender bottle gourd pieces cooked in Indian spices, this sabzi is not only light and nutritious but also simple to prepare at home. Its soft texture and mildly spiced flavor make it an ideal side dish for roti, chapati, or steamed rice. This wholesome Indian bottle gourd recipe is a favorite in traditional North Indian meals, offering low-calorie, high-fiber vegetarian options for those looking to eat healthy Indian food.
Ingredients and Substitutes
- Bottle Gourd (Lauki): Use a tender, medium-sized bottle gourd, peeled and chopped. If you don’t have lauki, zucchini works well as a mild alternative.
- Onion: Finely chop one medium onion. You can also use shallots or small red onions for a slightly sweeter taste.
- Tomato: Chop one or two fresh tomatoes. Canned chopped tomatoes can be used if fresh ones aren’t available.
- Green Chilies: Slice or chop one or two green chilies. Jalapeños or serrano peppers can replace them for similar heat.
- Ginger-Garlic Paste: Use fresh ginger-garlic paste for a rich flavor. You can alternatively mince equal amounts of fresh ginger and garlic.
- Turmeric Powder: Add a pinch of turmeric powder to give a warm color and mild flavor. It can be skipped if needed.
- Red Chili Powder: Add red chili powder to taste. Paprika works as a milder substitute.
- Coriander Powder: Sprinkle coriander powder for the main spice flavor. You can mix it with cumin powder if desired.
- Cumin Seeds: Use cumin seeds for tempering the oil. Fennel seeds or caraway seeds can also be used.
- Oil: Use vegetable oil, mustard oil, or ghee to cook the sabzi.
- Salt: Add salt to taste. Himalayan pink salt or sea salt can be used as alternatives.
- Fresh Coriander Leaves: Chop fresh coriander leaves for garnishing. Mint leaves can be used if you prefer.
Cooking Tips for Making Lauki Ki Sabji
Cooking a perfect bottle gourd curry starts with selecting a tender and fresh bottle gourd. Choose tender gourds, remove any hard seeds, and taste a small piece before cooking to ensure it is not bitter. Using a soft lauki ensures the sabzi cooks evenly and absorbs the flavors of the spices. While sautéing onions and tomatoes, make sure to cook them until soft and slightly caramelized, as this forms the base of a flavorful healthy Indian vegetarian dish. For a richer taste, you can add a pinch of cumin seeds or a small amount of ghee during tempering.
Stir the sabzi gently while cooking to prevent the pieces from breaking, and adjust water gradually to get a medium-thick consistency suitable for serving with roti, chapati, or steamed rice. Taste and adjust the salt and spices according to preference. Adding freshly chopped coriander leaves at the end enhances the aroma and visual appeal. This method helps you make an easy, low-calorie Indian curry that’s perfect for weeknight dinners or everyday Indian meals.
Serving Suggestions for Bottle Gourd Curry
Serve the soft and flavorful Lauki Ki Sabji hot with roti, butter naan, chapati, or steamed rice for a wholesome meal. It pairs well with a side of yogurt, raita, or Indian pickles to balance the spices, and can be enjoyed as part of a healthy Indian vegetarian lunch or dinner that’s light, nutritious, and satisfying.
Frequently asked questions
Yes, Lauki Ki Sabzi is a light and nutritious Indian dish. Bottle gourd (lauki) is low in calories, high in water content, and rich in fiber, making it excellent for digestion and weight management. When cooked with minimal oil and fresh spices, it becomes a healthy addition to vegetarian meals or a balanced Indian diet.
Yes, zucchini works as a mild substitute and cooks quickly, making it a good alternative for Lauki Ki Sabzi. You can eat zucchini with roti, chapati, steamed rice.
It can be stored in the refrigerator for 1-2 days in an airtight container and reheated before serving.
Yes, you can cook lauki in cooker. Cook for one whistle and then simmer for a few minutes until the bottle gourd is soft.
Recipe Card
Lauki Ki Sabzi Recipe (Bottle Gourd Curry)
Equipment
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Spatula
- 2 Measuring spoons
Ingredients
- 2 cups Bottle gourd peeled and chopped
- 1 Onion finely chopped
- 1 Tomato chopped
- 2 Green chilies slit or chopped
- 1 tsp Ginger-garlic paste
- ½ tsp Turmeric powder
- ½ tsp Red chili powder adjust to taste
- 1 tsp Coriander powder
- 1 tsp Cumin seeds
- 2 tbsp Oil mustard oil, vegetable oil, or ghee
- Salt
- Fresh coriander leaves chopped for garnish
- ½ cup Water adjust as needed for cooking
Instructions
- Peel the bottle gourd and cut it into small cubes. Using a tender bottle gourd ensures the sabzi turns soft and flavorful.
- Heat oil in a pan over medium heat. Mustard oil gives an authentic aroma, but any neutral oil works well.
- Add cumin seeds and let them splutter. Make sure the seeds sizzle without burning to release their flavor. Next, add finely chopped onions and sauté until golden brown, stirring continuously for even cooking.
- Mix in ginger-garlic paste and cook until the raw smell disappears. Freshly ground paste gives the best aroma.
- Now, add chopped tomatoes and cook until they soften and release their juices, forming a thick base for the sabzi.
- Sprinkle turmeric powder, red chili powder, and coriander powder, and mix well. Adjust the spice levels according to your taste.
- Add the chopped bottle gourd and stir gently to coat the pieces with the spice mixture without breaking them. Pour some water, cover the pan, and cook on medium-low heat until the bottle gourd is tender, stirring occasionally to prevent sticking.
- Add salt to taste and mix gently, tasting to adjust seasoning before finishing. Garnish with freshly chopped coriander leaves to preserve their flavor.
- Serve hot with roti, chapati, or steamed rice, making a wholesome and comforting meal.
Notes
- Use tender bottle gourd for the best texture, sometimes older gourds can be bitter in taste.
- Avoid overcooking the bottle gourd to keep the pieces intact and delicious.
- Adjust spice levels according to taste.
- For richer flavor, temper with a pinch of asafoetida (hing) along with cumin seeds.
