Lauki ki Sabji Recipe | Bottle Gourd Sabji
Lauki ki sabji recipe – is a tasty and easy to make curry with lauki or bottle gourd. Lauki is also called as dhudhi in Marathi, Ghiya in Punjabi and bottle gourd in English. It is very easy to prepare lauki ki sabji and it tastes great with chapati, roti or phulka.
I made this lauki ki sabji on gas stove but you can also cook it in a pressure cooker. Sometimes, I add a potato along with this and make aloo lauki ki sabji.
Take care to select a good quality of lauki or bottle gourd for making lauki ki sabji. It should be soft and tender. Hard bottle gourds take a long time to cook and it will be bitter. To check whether the bottle gourd is tender or not, just press the outer skin with your fingers. If it is tender and fresh, then your nail will easily pierce the lauki, but if you can’t, then it is an overripe one.
After peeling and cutting the lauki, remove the seeds that are very hard. The soft seeds can be used for making curry.
In this recipe of lauki ki sabzi, I have added a mixture of ghee + oil. But you can temper in ghee alone. Lauki tastes great with ghee tempering.
Procedure For Making Lauki ki Sabji
Wash and clean the bottle gourd. Chop them into small pieces. Keep aside.
In a pan heat oil and ghee together. Splutter mustard seeds, add cumin seeds and wait till it splutters. Add slit green chili and hing powder.
Then add chopped onion, ginger garlic paste and saute well till the raw smell goes off.
Add finely chopped tomatoes or you can even use tomato puree, salt, turmeric powder, chili powder, coriander powder and saute well till the tomatoes become mushy and the raw smell of masala goes off completely.
Add the bottle gourd/lauki pieces along with the above prepared mixture, in a pressure cooker.
Add water and salt if necessary. Close the lid of the pressure cooker
Cook the sabzi for about 2 whistles or until bottle gourd gets cooked well.
If you feel that the water is more, then keep the flame in high and dry the excess water and bring to desired consistency. Garnish with coriander leaves.
Lauki Ki Sabji Recipe
- 3 cup bottle gourd
- 2 tbsp Oil
- 1 tsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 nos. Onion
- 1 tbsp Ginger Garlic Paste
- 1 nos. Green Chilly
- 3/4 cup Tomato
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 cup Water
- Salt to taste
- Coriander leaves
Stovetop Pot Method
- Wash and clean the bottle gourd. Chop them into small pieces. Keep aside.
- In a pan, heat oil and ghee together. Splutter mustard seeds, add cumin seeds and wait till it splutters.
- Add slit green chili and asafoetida powder.
- Then add chopped onion, ginger garlic paste and saute well till the raw smell goes off.
- Add finely chopped tomatoes, salt, turmeric powder, chili powder, coriander powder and saute well till the tomatoes become mushy and the raw smell of masala goes off completely.
- Add the bottle gourd/lauki pieces along with the above prepared mixture, in a pressure cooker
- Add water and bring it to boil.Add salt if necessary.
- close the lid of pressure cooker and cook the sabzi for 2 whistles or until bottle gourd gets cooked well.
- If you feel that the water is more, then keep the flame in high and dry the excess water and bring to desired consistency. Garnish with coriander leaves.
- Serve lauki ki sabzi with chapati, roti or phulka.
Gas Stove Method
- Follow the same above procedure. Instead of pressure cooker cook the ingredients in the pan. Once you have sauted the bottle gourd in the pan. Add some water and cook it for 10-15 minutes if lauki has released a lot of water then cook the sabji at high flame till you get the proper consistency
- Since lauki contains a lot of water I would suggest not to use much water while cooking. Even if the water content is too much then evaporate the water till you get the right consistency.
- Do not overcook the lauki or else it will turn mushy
- Adjust the spices according to your taste
Variations To Try With Lauki Ki Sabji
- Add vegetables: You can add vegetables like potato, sweet potatoes or green peas as they go well with the curry
- Add lentils: You can add channa dal or moong dal in this sabji. Just soak some dal 1-2 hours prior and then add it while cooking
- Add cream or coconut milk: If you want to have creamy curry then you can add some coconut milk or cream to your curry
How To Store Lauki ki Sabji
- You can store the leftover sabji for 2 to 3 days in an airtight container in refrigerator
- To store it in freezer place it in a freezer safe container or ziploc bag
Lauki ki sabji can be made at any time of the year since it is available throughout the year. I usually prefer to make this recipe during summers since lauki has a lot of water content. So it helps to keep body cool and hydrated. Make sure you choose a right lauki before making this recipe or else your curry will taste bitter. I mentioned two ways to prepare this recipe so you can try it with your preferred method. You can also try this recipe on an instant pot. Do let me how you like this recipe in the comment section and if you any suggestions or variations in mind.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels