Lauki ki sabji | Indian bottle gourd curry
Oh my gourd! As soon as you fall in love with this classic Indian veggie curry recipe, you are gonna be pouring bottles and bottles of sabji in the clubbjy. Sorry, that was particularly bad…. but the recipe is not. Get cooking!
Servings: 4 (yieldL 4 cups)
Calories: 89kcal
Cost: $5
Equipment
Ingredients
- 2 tablespoons refined coconut oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion diced
- 2 medium tomatoes diced
- 1 green chili minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon asafetida (hing)
- 1 large size bottle gourd or ash gourd (about 3 cups once cut)
- ¾ teaspoon salt or to taste
- 1 cup water
- ¼ cup finely chopped coriander leaves (cilantro)
Instructions
- Heat the oil in a thick-bottomed pot over a medium flame. After 60 seconds, when the oil is hot, add the cumin seeds and cook them for about one minute until fragrant and bubbling.
- Add the diced onions, and sauté for three minutes until translucent and fragrant.
- Once the onions have softened, stir in the tomatoes, minced chili, spices, and salt.
- While the tomatoes are cooking, Prep the bottle gourd by rinsing it, peeling it, removing the skins and pithy inner flesh, and then cutting it into 1-inch (2.5 cm) chopped pieces.
- After a few minutes, when the tomatoes have broken down, add the cut bottle gourd, water, and cilantro. Raise the heat to high, and cook the lauki sabji covered for 5-6 minutes until the gourd is tender.
- Stir the contents of the pot before placing it into an attractive serving dish.
Notes
🥒 Lauki, I Am Your Father:
Use tender bottle gourd (lauki) for the best texture and taste. Overripe or tough lauki can result in a fibrous and less enjoyable dish. Peel and chop the lauki just before cooking to prevent it from turning brown.
🌶️ Spice Girls Unite:
Ensure that you properly sauté the cumin seeds and other spices long enough to release their flavors and infuse the lauki sabzi with their rich aroma.
⏰ Kālo ’Smi:
Cook lauki on medium-low heat until it's tender but not mushy. Overcooking can make the lauki lose its texture and turn the dish too watery. Check the consistency of the sabji before adding additional water if needed, and adjust cooking time accordingly.
Nutrition
Calories: 89kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 482mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg