Bottle gourd curry, known by names like ghia, doodhi or Lauki Ki Sabji, is a staple and favorite part of our Indian kitchen. This is a vegetable which takes care of both taste and health. Everyone likes its light and soft texture and it is also very easy to make. In this blog, we will learn in detail about the magic of bottle gourd curry, its nutritional benefits, the ingredients required and a step-by-step guide to make it. Let's celebrate this underrated vegetable and the delicious dishes it produces.
Lauki Ki Sabji, also known as bottle gourd, calabash, or dudhi, is a versatile vegetable that belongs to the cucumber family. It is widely cultivated in India and holds a special place in traditional Indian cooking. Lauki is known for its high water content and mild flavor, making it a refreshing addition to meals, especially during the summer months.
Apart from being easy to digest, lauki is packed with essential nutrients like vitamins C and K, calcium, magnesium, and dietary fiber. It is often recommended for those aiming to lose weight, manage blood pressure, or maintain good digestion. Its subtle taste makes it an excellent canvas for a variety of spices and flavors.
1.Peel the bottle gourd and cut it into medium sized pieces. Make sure the gourd is soft; Avoid using those with hard seeds.
2. Heat oil in a kadhai or deep pan. Add cumin and let it crackle. Add a pinch of asafoetida for aroma.
3. Add chopped green chillies and chopped onions to it. Fry until light golden.
4. Add chopped tomatoes. Fry the mixture until the tomatoes become soft and release oil.
5. Add turmeric powder, red chilli powder and coriander powder. Mix well to make a delicious masala base.
6.Put bottle gourd in the pan. Stir well to coat the pieces in the spices.
7.Add salt and mix well.
8. Add one cup of water in the pan. Cover with a lid and let it cook on medium flame for 10-15 minutes, until the bottle gourd becomes soft and absorbs the flavours.
9. Once the gourd is cooked, remove the lid and let the excess water absorb if you prefer dry vegetable.
10. Garnish with freshly chopped green coriander.
Lauki ki Sabji is a traditional Indian dish made with bottle gourd, also known as lauki or dudhi. This curry is light, flavorful, and easy to digest, making it a healthy choice for everyday meals. It is prepared by cooking diced lauki with aromatic spices, ginger, garlic, and sometimes tomatoes, creating a mildly spiced, comforting dish. Lauki ki Sabji pairs well with roti, paratha, or steamed rice, offering a wholesome, delicious meal.
Peel the bottle gourd and cut it into medium sized pieces. Make sure the gourd is soft; Avoid using those with hard seeds.
Heat oil in a kadhai or deep pan. Add cumin and let it crackle. Add a pinch of asafoetida for aroma.
Add chopped green chillies and chopped onions to it. Fry until light golden.
Add chopped tomatoes. Fry the mixture until the tomatoes become soft and release oil.
Add turmeric powder, red chilli powder and coriander powder. Mix well to make a delicious masala base.
Put bottle gourd in the pan. Stir well to coat the pieces in the spices. Add salt and mix well.
Add one cup of water in the pan. Cover with a lid and let it cook on medium flame for 10-15 minutes, until the bottle gourd becomes soft and absorbs the flavours.
Once the gourd is cooked, remove the lid and let the excess water absorb if you prefer dry vegetable. Garnish with freshly chopped green coriander.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
While making Lauki ki Sabji, choose fresh, tender bottle gourd without seeds. Peel and dice it evenly for uniform cooking. Avoid overcooking to retain texture. Use moderate spices for a balanced flavor. Add a pinch of turmeric for color and nutrition. Cook covered to retain moisture and prevent burning.