Lauki Ki Sabzi Recipe (Bottle Gourd Curry)
Lauki Ki Sabzi, also called Bottle Gourd Curry or Dudhi Sabzi, is a healthy Indian vegetarian dish ideal for easy weeknight dinners. Made with tender bottle gourd cooked in aromatic Indian spices, this sabzi is light, nutritious, and simple to prepare at home.
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.