Banarasi Lauki Sabzi
Veg
Vegan
Bottle gourd cooked simply with cumin, green chillies, and a little besan to thicken — a humble, cooling side dish eaten daily in Banarasi homes during summer.
Cuisines
Banarasi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 500 grams | lauki (bottle gourd), peeled and diced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | amchur (dry mango) powder |
| 1 teaspoon | salt |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add a pinch of asafoetida and stir briefly.
- 4 Add the diced lauki to the pan and stir to coat with the oil and spices.
- 5 Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the lauki.
- 6 Mix well to ensure the lauki is evenly coated with the spices.
- 7 Cover the pan and let the lauki cook on low heat for about 15-20 minutes, stirring occasionally, until it is tender.
- 8 Once cooked, sprinkle amchur powder over the lauki and mix well.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, add a pinch of garam masala at the end of cooking.