- Submitted by Dahlia
(Bottle gourd Curry, Sorakkai Thokku, Dudhi ki Subzi, Lauki ki Sabzi)
Bottle gourd is a vegetable belonging to the pumpkin family. It has high water content and is very low in calories. In south India, it is cooked with dal to make Sorakkai Kootu, added to Moru Curry and made as Poriyal. In the North, people have it raw in the form of juice by people on diet. It is also combined with yogurt to make lassi and raita. Lauki tastes great when prepared as halwa or kheer. Another famous sweet made with this vegetable is called 'Agra Petha'.
Bottle gourd has a very mild taste similar to cucumber and hence too many spices can over power it. This recipe of Lauki Sabzi is a perfect side-dish for chapati.
Recipe For Lauki Sabzi
Preparation time - 10 min
Cooking time - 10 min
- Bottle gourd - 1 medium sized (about 1 lb)
- Tomatoes - 2 (chopped)
- Green chili - 2 (chopped) or Red Chili Powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Oil (or Ghee) - 2 tbsp
- Cumin seeds - 1 tsp
- Asafoetida - 1/4 tsp
- Cilantro (Fresh coriander leaves) - 2-3 springs (finely chopped)
- When you buy bottle gourd, try and buy small or medium sized ones which are tender. Peel the skin and wash it.
- Chop it into bite size chunks. You can leave the tender seeds in.
- Heat oil in a pressure cooker and add the cumin seeds. Once it pops, add the asafoetida.
- Add the chopped tomatoes and fry for couple of minutes.
- Add the bottle gourd pieces, salt, turmeric powder and chilly powder (or green chilies). Add half a cup of water and close the cooker. Add more water if needed.
- Pressure cook for 3 whistles and switch off. Let the pressure go down by itself.
- Lauki ki Sabzi is ready to be served.
- Mix in the chopped coriander leaves.
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