Bottle gourd is also known as lauki, doodhi/dudhi or ghiya. It is used in a number of Indian recipes. There are Indian snacks prepared with lauki as well as the dessert, i.e. dudhi halwa made using ghiya. Simple lauki ka juice is also consumed by many people. However, the most popularly prepared lauki recipe is lauki ki sabji.
Lauki ki sabji is very simple, light and mildly spiced preparation of lauki and tomatoes along with few spices. It is finished with lots of fresh coriander leaves and lemon juice which add some zing to this otherwise simple Indian curry. There is also a Punjabi recipe for lauki sabji which is spicy and more flavorful. This is, however, a simple, no onion no garlic recipe.
Kachi lauki/ghiya/doodhi should be bought. Over ripened lauki is not good for any lauki recipe. I make a number of recipes using lauki. My favorite is lauki kofta. I love it so much. I am not much fond of this lauki ki sabji but at times when the belly wants something light and easily digestible, this lauki ki sabji comes to the rescue. Following is what is required to make lauki ki sabji
Bottle gourd: Proper ghiya should be used. It should be peeled and cut into pieces for lauki ki sabji.
Tomatoes: I make tomato puree and use it for all the recipes calling for tomatoes. This helps in 2 ways. Tomato puree gives much better color and texture to the gravies as compared to ground tomatoes. Secondly, cooking time reduces considerably.
Spices: Most regular spices i.e. coriander powder, red chili powder, turmeric powder have been used. No garam masala has been used. However, you can add little black pepper powder but garam masala will ruin the simplicity of this dish.
Garnish: Lots of chopped coriander leaves and lemon juice complete this preparation.
Bottle gourd is a very healthy ingredient. There are a number of recipes prepared using it. You might like our collection of recipes using lauki.
Serve it hot with garma garam fulka for weekday lunch.
1.This recipe serves 3-4 persons.
2.In a pressure cooker heat 1 tbsp of oil. Let 1 tsp of cumin seeds (jeera) splutter.
3.Next goes in 1 cup of tomato puree.
4.Cook it till the oil oozes. Add salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, and ¼ tsp turmeric powder. Cook for a minute.
5.Add 2 cups of chopped lauki.
6.Add in ½ cup of water.
7.Pressure cook on high flame till 1 whistle. Reduce the flame and cook for another couple of minutes. Let the pressure release. If you like your lauki ki sabji mushy. In that case you need to cook it longer. Check for the doneness of lauki. Check and adjust the seasoning.
8.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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