Lauki ki sabji- A very simple and delicious bottle gourd dry curry
Lauki is a very healthy and gut-friendly curry. It is a summer-special vegetable from the gourd family, but it is now available throughout the year. Lauki is easily available and reasonably priced. It is among the healthiest vegetables and is excellent to have during the summer season.
This vegetable is low in calories and rich in fiber, vitamin C, and potassium. It is about 95% water, so it helps to provide hydration to the body. It is very easy to digest, supports heart health, and is good for weight management.
Lauki comes in both cylindrical and round shapes. In English, the round variety is called calabash, and we call it tumba lauki. Lauki is also known by different names, such as ghiya, doodhi, sorakaya, and sorakkai. Lauki is used to make stir fries, curries, koftas ,snacks, mithai, kheer, dal, and many other dishes. We also add it to paratha and cheela batter to make them more nutritious and tasty.
In my family, we all like lauki and happily have it three to four times a week. I make many dishes with lauki and combine it with moong dal, chana dal, mangodi, pakodi, kofta, and many more dishes . Lauki parathas and cheelas are also made often.
This lauki ki dry sabji is one of my favorites. It is a very easy, everyday kind of vegetable. This recipe is made with very little oil, basic spices, and herbs. It is a comforting dish that you can make often and pair with any dal, sabji, or raita for a complete meal.
I always prefer to cook vegetables with minimal spices and less fat so that their natural taste can shine through. Too many spices can overpower and ruin the natural taste and sweetness of vegetables. Especially when cooking vegetables from the gourd family, very few spices are needed.
This lauki ki sabji is gluten-free, keto-friendly, and a low-carb, healthy recipe. It pairs well with hot ghee wali chapati and some dal or curd on side. you can also pack this in lunchboxes with some raita or curd.
How to Choose Lauki
When you go to buy lauki, try to choose a small-sized, pale-green lauki. Select one that is small, tender, without any brown spot and slender straight in shape. It should be small but heavy for its size, which indicates that it is fresh.
Dark-colored lauki with tough skin, or very large ones, may have more mature seeds inside. They can take longer to cook and may not taste as good.
When you peel and chop the lauki, taste a small piece before cooking. Sometimes lauki, turai, and brinjal can be bitter. If the vegetable tastes bitter, discard it.
You can also check these recipes-
- Lauki Pakodi ki sabji
- Soya Paneer Cutlets
- Cheesy baked Mushroom
- Lauki Moong Cheela
- Instant Plum Chutney
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Lauki Ki Sabji | Bottle gourd Stir fry
Lauki ki sabji- A very simple and delicious bottle gourd dry curry
Ingredients
- 750 gm Bottle Gourd / Lauki
- 1 medium Tomatoes / Tamatar chopped
- 2 Green Chilies / Hari Mirch chopped
- 1/2 inch Ginger / Adrak chopped
- handful of Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
tadka/ tempering
- 3 tbsp Ghee or cooking oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
Instructions
- Wash the bottle gourd and peel the skin and chop it into 1/2 inch cubes.
- Heat ghee or oil in a heavy bottom pan or kadhai. (I always use ghee to cook lauki and turai)
- Add cumin seeds , asafoetida and then curry leaves in the tempering.
- Add green chilies and turmeric in it and then add chopped lauki, salt and chili powder in it and mix well.
- Add around 2 tbsp water in the pan, cover and cook on low heat.
- When its almost half done then add the chopped tomatoes and ginger, mix , cover and cook till done. don't over cook it .
- Now switch off the heat and add lemon juice and chopped fresh coriander and mix.
- Serve hot with roti , paratha or as a side dish with dal chawal.