Lauki Pakodi ki sabji- A delicious combination of bottle gourd and gram flour dumpling curry
Lauki (Ghiya/Doodhi) is a very healthy and easy-to-digest vegetable. It is easily available throughout the year at a very reasonable price. It has a mild taste and is a cooling, nourishing vegetable, making it perfect for the summer season. lauki is low in calories and rich in fiber, minerals, and vitamins B and C. According to Ayurveda, lauki is believed to support liver function, improve gut health, and help regulate blood pressure.
Lauki has a very mild, slightly sweet taste, and you can easily make a variety of curries using it. You can combine it with potatoes, tomatoes, spinach, any type of lentils, or moong dal vadi. Whenever I cook lauki, I use only basic spices and herbs, as any variety of gourd tastes best when prepared with simple seasonings. Too much oil and strong spices ruin the naturally mild taste of lauki, tinda, tori, and other gourds.
This Lauki Pakodi Ki Sabji is a specialty of my Chaturvedi community. It is a delicious combination, and even people who dislike simple lauki ki sabji enjoy this version. This curry tastes best when served with parathas or hot, freshly made rotis.
How to make Lauki Pakodi ki sabji
The method is quite simple. The curry is prepared like a regular lauki ki sabzi.
First, peel and chop the lauki into small cubes. Heat ghee in a pressure cooker, then add cumin seeds, green chilies, asafoetida (hing), and curry leaves. Once the tempering is done, add turmeric powder, followed by the chopped bottle gourd, salt, and red chili powder. Sauté for a minute.
Add about 3 cups of water and pressure cook for 3–4 whistles, or until the lauki is tender.
Pakodi
Take ¾ cup gram flour (besan) in a bowl. Add chopped green chili, grated ginger, fresh coriander, asafoetida (hing), salt, and red chili powder. Mix well, then gradually add water to make a thick batter.
Whisk the batter well until it becomes light and airy. To check if it is ready, drop a small amount of batter into a bowl of water. If it floats, the batter is ready; otherwise, whisk it for a little longer.
Heat enough oil in a pan over medium heat. Drop small portions of the batter into the hot oil and fry until golden brown and crisp on both sides. (The pakodis are made the same way as for kadhi pakora, but slightly smaller.) Remove them from the oil and set aside.
Curry
Open the pressure cooker and check whether the lauki is fully cooked. It should be perfectly soft. There should be enough curry in the cooker. If the curry is too thick or semi-dry, add some boiling water and bring it to a good boil, as the pakodis will absorb some of the liquid once added.
Now add the prepared pakodis to the curry (use as many as you prefer). Close the lid and pressure cook on high heat for just one whistle. (OR cover the cooker with a lid and simmer till pakodi become soft ) Once the pressure is released, open the cooker, add fresh coriander and lemon juice, and mix well. Enjoy lauki pakodi with paratha or garam roti or rice.
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Lauki Pakodi ki sabji | Lauki ki sabji
Lauki Pakodi ki sabji- A delicious combination of bottle gourd and gram flour dumpling curry
Ingredients
- 600 gm Bottle Gourd / Lauki
- 2 Green Chillies / Hari Mirch chopped
- 1/2 inch Ginger / Adrak chopped
- 1 medium tomato chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
- 1 tbsp Lemon Juice / Nimbu Ka Ras
tadka/ tempering
- 3 tbsp Ghee/Clarified Butter
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 2 whole dry red chili
- few Curry Leaves / Kadi Patta
pakodi
- 1/2 cup Gram flour / Besan
- 2 Green Chillies / Hari Mirch
- 1 tsp Ginger / Adrak
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Asafoetida / Hing powder
- to taste salt
Instructions
- Pakodi- take all the ingredients- gram flour , chopped green chili , ginger and spices in a bowl and mix well
- Add little water at a time and make a medium thick batter and whisk it well till it become smooth and airy.
- Check by dropping a small portion in water if it floats on top then its done else whisk it more .
- Heat oil in a deep pan and make small size pakodis in medium hot oil like we make for kadi, fry from both the sides and remove when done.
- Sabji-
- wash and peel the bottlegourd and chop into small cubes.
- Heat ghee in the pressure cooker and add cumin seeds, asafoetida, curry leaves, dry red chilies.
- When cumin turn golden then add turmeric and the chopped lauki, tomato, red chili powder , green chilies, ginger and salt, mix and sauté for a minute.
- Add around 4 cups of water and pressure cook for 3-4 whistles or cook till it become soft.
- Open the cooker and add the fried pakodi in the cooker and again close the lid and pressure cook on high heat for only one whistle .OR just cover the cooker with a lid and simmer till pakodi become soft .
- Open when the pressure cool down and add chopped coriander and lemon juice.
- Enjoy with paratha or roti.
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