Garhwali Lauki Sabzi
Veg
Bottle gourd in a simple spiced preparation — lauki (bottle gourd) peeled, cubed, and cooked in ghee or mustard oil with cumin, dried red chilli, turmeric, and dried coriander into a lightly spiced, soft sabzi. The mountain lauki grows large and watery — the Garhwali preparation cooks it until tender without browning, keeping the preparation pale, mild, and easy on the digestion. The most frequently cooked vegetable in Garhwali homes throughout the year.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 medium | Bottle Gourd , medium-sized, peeled and cubed |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 small | Tomato , chopped |
|
1 inch | Ginger , grated |
|
1 cup | Water |
|
1 tablespoon | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Peel and chop the lauki into small cubes.
- 2 Heat mustard oil in a pan until it begins to smoke slightly, then reduce the heat.
- 3 Add cumin seeds and allow them to splutter.
- 4 Add a pinch of asafoetida and grated ginger, sauté for a few seconds.
- 5 Add chopped tomato and cook until it softens.
- 6 Stir in turmeric powder, red chili powder, and coriander powder.
- 7 Add the chopped lauki and mix well to coat with the spices.
- 8 Pour in water and add salt to taste.
- 9 Cover and cook on low heat until the lauki is tender, about 15-20 minutes.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of garam masala at the end of cooking.