Lauki (bottle gourd) is a very simple but very useful vegetable with many health benefits. In India it is widely used in Ayurveda as it is light on stomach and has medicinal values. It is commonly cooked in most of the homes on a regular basis.
Lauki can be cooked in many ways but this one is a very simple and delicious dish. Cooked simply with ginger & tomato with spices, cumin & asafetida, this a north Indian version.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 20 mins 35 mins 4 Serving
Lauki – medium 1 (about 700 grams) – peeled and finely chopped
Ginger – ½ teaspoon
Green chili – 1 (finely chopped)
Tomato – 2 large (grated – without skin)
Fresh green coriander – 2 tablespoon (finely chopped)
Cumin seeds – ½ teaspoon
Asafetida – ¼ teaspoon
Salt per taste
Turmeric powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Red chili powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil – 2 tablespoon
- Heat oil in a pressure-cooker or a wok and add cumin seeds & asafetida, when the seeds splutter add ginger, green chili & grated tomato paste. Also add salt, turmeric powder and coriander powder. Fry till oil separates and lauki water dries up (lauki releases its own water).
- Now add red chili powder and fry for another minute and add water, enough to soak the lauki. F cooking in the pressure-cooker then give one whistle and if cooking in a wok/pan, then cover and cook till lauki is soft & tender. Take off heat.
- Lastly add garam masala and fresh green coriander. Serve hot.
Note: If you want dry lauki then just simmer on high to dry the water. Simple lauki curry tastes very good with chapatti, roti, parantha or rice. Enjoy!