Bottle Gourd Sabji (Lauki Ki Sabzi)
लौकी की सब्ज़ी
By Geeta S · 30 min · serves 3
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Lauki, also called dudhi or bottle gourd, turns tender and juicy in a covered pan. Onion, garlic and green chilli give this everyday sabji its flavour, and a few minutes with the lid off leave just enough masala to coat each piece. It’s the kind of vegetable side you can scoop up with a warm roti or serve next to a bowl of dal and rice. This dish was contributed by Geeta S.; Zaika drafted the method for her review.
Ingredients
- 500 g bottle gourd (lauki), peeled and cut into 2 cm cubes1 lb 2 oz bottle gourd (lauki), peeled and cut into 2 cm cubes
- 1 tbsp neutral cooking oil1 tbsp neutral cooking oil
- ½ tsp cumin seeds½ tsp cumin seeds
- 1 small red onion, finely chopped1 small red onion, finely chopped
- 3 cloves garlic, finely chopped3 cloves garlic, finely chopped
- 1 green chilli, slit lengthwise1 green chilli, slit lengthwiseIn the US: Use half a serrano if you can’t find Indian green chillies, or leave it out for a milder sabji.
- ¼ tsp ground turmeric¼ tsp ground turmeric
- ½ tsp ground coriander½ tsp ground coriander
- ½ tsp fine salt, or to taste½ tsp fine salt, or to taste
- 2 tbsp chopped fresh coriander leaves (cilantro)2 tbsp chopped fresh coriander leaves (cilantro)
Method
- 1Peel the lauki and trim both ends. Split it lengthwise; if the middle is spongy or has firm seeds, scoop it out. Cut the flesh into even 2 cm cubes. If the gourd tastes unusually bitter, discard it.
- 2Heat the oil in a wide pan over medium heat. Add the cumin and let it sizzle for a few seconds. Stir in the onion and cook until soft, about 4 minutes. Add the garlic and green chilli and stir for about 30 seconds, until fragrant.
- 3Add the lauki, turmeric, ground coriander and salt. Toss to coat the cubes, then cover and cook over medium-low heat for 12–15 minutes, stirring once or twice. Lauki usually releases enough water to cook itself; if the pan is dry and the cubes are sticking, add a tablespoon of water.
- 4When a fork slides into a cube easily and the pieces still hold their shape, uncover the pan. Cook for another minute or two if there is liquid at the bottom, then turn off the heat and scatter over the fresh coriander.
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Substitutions
How to choose bottle gourd at the grocery store
Look for lauki, dudhi or opo squash at an Indian or Asian grocery. A firm gourd with smooth skin and no soft spots is a good place to start. If the seeds are small and soft, you can leave them in.
If it goes wrong
How to keep lauki sabji from turning watery
Start without adding water. A lid traps the moisture the gourd gives off so it can soften. Once the pieces are tender, take the lid off and let any excess liquid bubble away before adding the fresh coriander.
Nutrition
Estimated, per serving.
- Calories
- 85
- Protein
- 1.5 g
- Carbs
- 9 g
- Fat
- 4.8 g
This recipe is ready for the Zaika app
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