Lauki Sabji
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
118 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Lauki Sabji
Description
Lauki Sabji uses chopped bottle gourd sautéed with cumin seeds, onions, ginger, green chilies, and ripe tomatoes, spiced with turmeric, Kashmiri chili powder, coriander powder, and optionally asafoetida. The method involves sautéing onions and tomatoes until soft and fragrant, then adding spices and finally the chopped lauki. The dish is pressure-cooked or simmered with water added for desired consistency and seasoning adjusted with salt and garam masala.
The result is a moist vegetable curry where the bottle gourd cooks through to a soft but intact texture, infused with the warm spices and tangy tomato base. It pairs well with steamed basmati rice or Indian breads like roti or chapati, providing a mild, comforting vegetable side dish.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped or ½ cup finely chopped onions, medium size
- 2 tomato finely chopped or 1 to 1.25 cups tightly packed finely chopped tomatoes, medium to large
- 1 or 2 green chilies - chopped
- 1 ginger finely chopped or ground or 1 teaspoon finely chopped ginger, inch piece
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder – optional
- 1 asafoetida hing) - optional, pinch
- 3 cups bottle gourd lauki or ghiya or opo squash, chopped
- 1 cup water for pressure cooking
- salt as required
- ½ teaspoon garam masala or regular garam masala powder, Punjabi style
- 2 to 3 tablespoons Coriander leaves optional, chopped
Instructions
- Heat oil in a 2 litre pressure cooker. Add 1 teaspoon cumin seeds.
- Let the cumin seeds splutter and crackle.
- Then add ½ cup chopped onions.
- Mix and begin to sauté onions on a medium-low flame till they turn translucent.
- Now add 1 teaspoon finely chopped ginger and 1 to 2 green chilies (chopped).
- Sauté for some seconds till the raw aroma of ginger goes away.
- Then add 1 to 1.25 cups tightly packed tomatoes.
- Mix and begin to sauté the tomatoes on a medium-low flame till they become mushy and pulpy. the oil also starts to leave the masala.
- In the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki. Keep aside.
- When the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add ½ teaspoon turmeric powder, ½ teaspoon red chili powder and 1 teaspoon coriander powder (optional). Also add 1 pinch of asafoetida (optional).
- Sauté for a minute.
- Then add 3 cups chopped lauki (bottle gourd or ghia). sauté for a minute.
cooking lauki sabji
- Add salt as per taste and pour 1 cup water. mix very well.
- Pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy.
- When the pressure settles down on its own, open the lid of the cooker.
- If you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi.
- Finally add ½ teaspoon punjabi garam masala powder or garam masala powder. You can also add 2 to 3 tablespoons chopped coriander leaves at this step.
- Mix well.
- Serve lauki ki sabzi hot with some phulkas or chapatis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 672mg | 28% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 58mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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