ghiya ki sabji

Lauki Wadi | Ghiya ki Sabji

Lauki Wadi

Ghiya ki sabji recipe with step by step pictures: Bottle gourd cooked with onion, tomatoes, and spices along with spicy lentil dumplings called Punjabi Wadi or Amritsari Wadi, makes absolutely delish ghiya ki sabji. Ghiya is sabji is often considered bland and boring. But it can be pepped up so well with some Punjabi wadi. However, if you do not have these wadis, you can skip it. The recipe makes tasty lauki ki sabji without the wadi too. Although vadi adds a peculiar flavor to the dish.Lauki vadi can be served with simple phulkas and chilled yogurt for a comfort meal.

Ingredients for Lauki Wadi:

Amritsari Wadi: The Amritsari vadi can be found at your local grocers or even online. Make sure to get the spicy and flavorsome ones and fresh vadi.

Bottle gourd: Use fresh and tender bottle gourd.

Onion tomato: Onions have been chopped and used and tomatoes have been pureed and used.

Spices: The very basic spices i.e. salt, red chili powder, coriander powder, turmeric powder have been used.

Flavors and garnish: Vadi adds a lot of flavor to the lauki vadi. Therefore, as such, no other flavoring agent has been used. However, lemon juice is a must, and sabji should be garnished with some chopped coriander. I always use the roots of coriander too. It has a lot of flavors.

Recipes similar to Lauki Wadi Recipe

If you are not fond of lauki and are looking for some delish ways of adding the same to your diet, do try our collection of lauki recipes. If you are looking for more gravy recipes with lauki, you might like lauki ki sabji, lauki chana dal, or lauki ke kofta ki sabji. There are a number of more delightful recipes in the collection.

How to serve Lauki Wadi?

Serve it hot with hot phulkas for a weekday lunch.

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Ghiya ki Sabji

1.This recipe serves 4 persons.

ghiya ki sabji

2.In a pressure cooker heat 2 tbsp of mustard (sarso) oil.

ghiya ki sabji

3.Crush the vadi and add to the hot oil. Fry on low flame till aromatic, it will take a couple of minutes.

ghiya ki sabji

4.Remove it on a plate.

ghiya ki sabji

5.Add 2 chopped onions in the same oil.

ghiya ki sabji

6.Cook till the onions are soft.

ghiya ki sabji

7.Next add salt to taste, 1 and 1/2 tsp red chili powder, 2 tsp coriander powder, and ¼ tsp turmeric powder.

ghiya ki sabji

8.Cook the spices for a minute.

ghiya ki sabji

9.Next add in 3 pureed tomatoes.

ghiya ki sabji

10.Cook till the oil oozes.

ghiya ki sabji

11.Add 1 chopped bottle gourd and fried vadi.

ghiya ki sabji

12.Mix well and cook for 2-4 minutes.

ghiya ki sabji

13.Add ½ -3/4 cup of water.

ghiya ki sabji

14.Pressure-cook it till one whistle on a high flame. Thereafter reduce the flame and cook for a couple of minutes more.

ghiya ki sabji

15.Let the pressure release. Thereafter open the cooker. Check ghiya ki sabji for seasoning and consistency.

ghiya ki sabji

16.Add chopped coriander.

ghiya ki sabji

17.Also add in lemon juice.

ghiya ki sabji

18.Serve hot. Bon appetite!

ghiya ki sabji

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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