Lauki Ki Sabzi
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
159 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Lauki Ki Sabzi
Description
The preparation of Lauki Ki Sabzi begins by heating olive oil and tempering it with garlic paste and cumin seeds, which release a fragrant aroma. Finely diced onions are sautéed until softened, followed by chopped tomatoes that cook down to form a base. The mixture is then spiced with salt, chili powder, turmeric, and green chili, cooked carefully to develop the masala without burning.
Chopped bottle gourd pieces are incorporated and cooked covered over medium heat until tender. The cooking process allows the gourd to absorb the rich, spiced flavors. Fresh coriander is added at the end for freshness and aroma.
This sabzi is commonly served as a side dish alongside Indian breads or rice, providing a mildly spiced vegetable option. The texture is soft, and the flavor is aromatic with subtle heat from green chili and chili powder.
The dish requires regular stirring to prevent sticking during the slow cook. Adding water while cooking helps the spices release their color and maintain moisture.
Ingredients
- 50 ml olive oil
- 1 kg bottle gourd Lauki
- 1 onion
- 1 tomato
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder Haldi
- 2 tsp cumin seeds Jeera
- 1 green chili
- 2 tbsp water
- Coriander
Instructions
- Add the oil into a pan and heat on medium heat until hot
- Add the garlic paste and cumin seeds then sauté for 1 minute until fragrant
- Add the finely diced onions and cook for 4-5 minutes until the onions are soft and slightly translucent
- As the onions are cooking chop up the tomatoes then add them into the pan before cooking for a further 3-4 minutes
- Add the salt, chilli powder, turmeric powder and green chillies then cook the spices for 3-4 minutes - ensure that you stir every minute or so to prevent the spices from burning and sticking to the pan
- Add the water to allow the spices to release their colour and prevent the spices from burning then cook for 2-3 minutes
- As the spices are cooking chop the bottle gourd into bite-size chunks then add into pan and mix into the masala
- Cover and cook on medium heat for 30 minutes on medium heat - ensure that you check every 5 or so minutes to prevent anything sticking to the pan
- Add the finely chopped coriander then mix
- Serve with homemade chapatti and enjoy!
Notes
- Stir the sabzi regularly while cooking to prevent spices from sticking and burning on the pan.
- Adding water during cooking helps extract the spice flavors and prevents burning.
- Chop the lauki into bite-size pieces for even cooking and flavor absorption.
- The nutritional information is provided as a courtesy and should not be relied upon as a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 637mg | 27% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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