Lauki Ki Sabji

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Lauki Ki Sabji is a simple dish made with bottle gourd and is cooked in tomato gravy. This recipe is easy, low-calorie, healthy, delicious, and vegan.

 

Lauki Ki Subji

 

LAUKI KI SABJI

Lauki is known as a bottle gourd or opo squash. In India, it is called dudhi, ghiya, and sorakaya in different regions.

Lauki is used in many ways in Indian cooking. My favorite is Lauki Ke Kofte and lauki ka halwa. I use lauki to make raita (yogurt dip), dosa (Indian savory crepes), lauki dal (lentils), Udupi sambar, paratha (flatbread), and lauki ki kheer, and many more dishes.

In summers, I like to make fresh lauki ka juice. It’s delicious! I love it! It’s healthy and tastes great.

Lauki is quite similar to zucchini, except it is firm from the outside. It is a versatile vegetable, that can be used in sweet to savory dishes.

One can never get tired of eating this vegetable. There are many ways to cook this healthy, low-calorie lauki.

In Hindi, Lauki ki sabji is known as tamatar wali lauki. Tamatar in Hindi means tomatoes. This is a simple curry, made with lauki and tomatoes and basic Indian spices.

Quick and easy, this curry makes an excellent weeknight dinner. Enjoy this flavorful curry with some roti, khichdi, or rice.

Pic Shown: Lauki Ki Sabji

 

Lauki Ki Subji

 

INGREDIENTS FOR LAUKI KI SABJI

1 medium lauki (bottle gourd), about 3 cups, diced into 1/2 inch cubes

2 medium tomatoes, chopped

1/2 inch ginger, grated

1-2 green chili, chopped; adjust to taste

1/4 cup water, or as needed

2 teaspoons coriander powder

1/2 teaspoon red chili powder, adjust to taste

1/4 teaspoon turmeric powder

1/4 teaspoon Kashmiri red chili powder, optional

1 teaspoon cumin seeds

2 tablespoons canola oil or other neutral oil

pinch of asafetida

salt to taste

A handful of fresh cilantro

Freshly squeezed lemon juice, adjust to taste

Pic Shown: Lauki Ki Sabji

 

Lauki Ki Subji

 

HOW TO MAKE LAUKI KI SABJI

PREP FOR LAUKI KI SABJI

Peel lauki and dice it into 1/2 inch cubes. Set it aside.

Note: Sometimes lauki has lots of seeds. You can discard some of the seeds. I leave the tender seeds in the lauki. They are perfectly ok to eat.

Chop tomatoes, green chili, and ginger.

INSTANT POT LAUKI KI SABJI

Turn ON SAUTE (more). When the screen displays “HOT”. Add cumin seeds, and asafetida, and let the seeds crackle.

Add tomatoes, green chili, ginger, and a pinch of salt. Cook the tomatoes for 2-3 minutes. Stir occasionally.

Add coriander powder, red chili powder, turmeric powder, and Kashmiri red chili powder (optional). Mix well.

Add lauki, salt to taste, and mix well. Add water and deglaze the pot. Close the lid, and vent on sealing.

Turn ON PRESSURE COOK (high) for 5 minutes. Let pressure release naturally for 5 minutes. After 5 minutes, manually release the remaining pressure and open the lid.

Check the consistency of the gravy. For the semi-dry curry, cook on SAUTE (more) for 2-3 minutes or to the desired consistency.

Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.

Turn OFF the SAUTE. Garnish with freshly chopped cilantro.

Serve hot with some roti, or rice.

Pic Shown: Lauki Ki Sabji

 

Lauki Ki Subji

 

STOVETOP LAUKI KI SABJI

In a Kadai or a pan, heat oil. Add cumin seeds and asafetida. Let the seeds crackle. Add tomatoes, green chili, ginger, and a pinch of salt. Cook the tomatoes for 2-3 minutes. Stir occasionally.

Add coriander powder, red chili powder, turmeric powder, and Kashmiri red chili powder (optional). Mix well. Reduce the heat to medium, cover, and simmer for 3-4 minutes or until the tomatoes are softened.

Add lauki, salt to taste, and mix well. Cook on high heat for 1-2 minutes.

Add water and deglaze the pot. Bring the curry to a boil. Reduce heat, cover, and cook for 10-12 minutes or until the lauki is soft.

Check the consistency of the gravy. For the semi-dry curry, cook on high heat for 2-3 minutes or to the desired consistency.

Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.

Turn OFF the heat. Garnish with freshly chopped cilantro.

Serve hot with some roti, or rice.

STOVETOP PRESSURE COOKER LAUKI KI SABJI

For Stovetop Pressure Cooker, follow the recipe as Instant Pot. Add lauki, close the pressure cooker and cook on high heat. After the first whistle, reduce the heat to low and cook for 5 minutes. Turn OFF the heat and allow natural pressure release. Follow the rest of the recipe as Instant Pot.

Pic Shown: Lauki Ki Sabji

 

Lauki Ki Subji

 

TIPS FOR DELICIOUS LAUKI KI SABJI

Lauki is a key ingredient of this dish. Use fresh, tender lauki for best results.

Dice the lauki into 1/2-inch cubes. If you chop them any smaller, they might turn too soft after pressure cooking.

Tomatoes add flavor to this simple dish. Use fresh, red ripe tomatoes. You can chop or puree the tomatoes and use them in the curry. Both work fine.

Adjust the consistency of the gravy. For the semi-dry curry, cook the curry for a few minutes or to the desired consistency.

For more gravy, simply add some more water, and cook for a couple of minutes.

The curry thickens as it cools down. Adjust the consistency by adding some water.

FREQUENTLY ASKED QUESTIONS

HOW TO PICK LAUKI [BOTTLE GOURD]

Lauki should be pale green and has smooth skin. It should not have any black spots, blemishes, or cuts. It should be firm from the outside. The flesh should not feel soft when pressed.

CAN I USE TOMATO PASTE

Tomato paste can be used in place of fresh tomatoes. For this recipe, I would suggest using 1-2 tablespoons of tomato paste.

CAN I ADD ONIONS

Onions can be added to the curry. First sauté the onions, next add tomatoes. Follow the rest of the recipe.

I kept this recipe with no onion-garlic. But you can add garlic and onions.

IS IT POSSIBLE TO SKIP SPICES

This curry does not use a whole lot of spices. I used some basic Indian spices like coriander powder, turmeric powder, red chili powder, and Kashmiri red chili powder for color.

Feel free to skip the spices and simply add some freshly crushed black pepper. The curry tastes great.

CAN I USE ZUCCHINI

The same recipe works well with zucchini. Zucchini cooks faster than the lauki. Replace lauki with zucchini and follow the recipe. Pressure cook zucchini for 1-2 minutes, with a quick pressure release.

CAN I ADD OTHER VEGGIES

You can add veggies of your choice. Potatoes, peas, and carrots make a great addition to the curry. Dice the potatoes into 1/2 inch cubes and add toss them along with lauki.

CAN I ADD BEANS

Cooked chickpeas can be used in curry. Chickpeas and lauki taste delicious.

I add about 1 cup of cooked chickpeas or 1 (14.5 oz.) can of chickpeas, rinsed, and toss them along with lauki. Follow rest of the recipe.

Pic Shown: Lauki Ki Sabji

 

Lauki Ki Subji

 

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Lauki Ki Subji

Lauki Ki Sabji

Jyoti Behrani
Lauki Ki Sabjii is a simple dish made with bottle gourd and is cooked in tomato gravy. This recipe is easy, low-calorie, healthy, delicious, and vegan.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4

Ingredients
  

INGREDIENTS FOR LAUKI KI SABJI

  • 1 medium lauki (bottle gourd), about 3 cups, diced into 1/2 inch cubes
  • 2 medium tomatoes, chopped
  • 1/2 inch ginger, grated
  • 1-2 green chili, chopped; adjust to taste
  • 1/4 cup water
  • 2 teaspoons coriander powder
  • 1/2 teaspoon red chili powder, adjust to taste
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon Kashmiri red chili powder, optional
  • 1 teaspoon cumin seeds
  • 2 tablespoons canola oil or other neutral oil
  • pinch of asafetida
  • salt to taste
  • A handful of fresh cilantro
  • Freshly squeezed lemon juice; adjust to taste

Instructions
 

PREP FOR LAUKI KI SABJI

  • Peel lauki and dice it into 1/2 inch cubes. Set it aside.
    Note: Sometimes lauki has lots of seeds. You can discard some of the seeds. I leave the tender seeds in the lauki. They are perfectly ok to eat.
  • Chop tomatoes, green chili, and ginger.

INSTANT POT LAUKI KI SABJI

  • Turn ON SAUTE (more). When the screen displays “HOT”. Add cumin seeds, and asafetida, and let the seeds crackle.
  • Add tomatoes, green chili, ginger, and a pinch of salt. Cook the tomatoes for 2-3 minutes. Stir occasionally.
  • Add coriander powder, red chili powder, turmeric powder, and Kashmiri red chili powder (optional). Mix well.
  • Add lauki, salt to taste, and mix well. Add water and deglaze the pot. Close the lid, and vent on sealing.
  • Turn ON PRESSURE COOK (high) for 5 minutes. Let pressure release naturally for 5 minutes. After 5 minutes, manually release the remaining pressure and open the lid.
  • Check the consistency of the gravy. For the semi-dry curry, cook on SAUTE (more) for 2-3 minutes or to the desired consistency.
    Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.
  • Turn OFF the SAUTE. Garnish with freshly chopped cilantro.
  • Serve hot with some roti, or rice.

STOVETOP LAUKI KI SABJI

  • In a Kadai or a pan, heat oil. Add cumin seeds and asafetida. Let the seeds crackle. Add tomatoes, green chili, ginger, and a pinch of salt. Cook the tomatoes for 2-3 minutes. Stir occasionally.
  • Add coriander powder, red chili powder, turmeric powder, and Kashmiri red chili powder (optional). Mix well. Reduce the heat to medium, cover, and simmer for 3-4 minutes or until the tomatoes are softened.
  • Add lauki, salt to taste, and mix well. Cook on high heat for 1-2 minutes.
  • Add water and deglaze the pot. Bring the curry to a boil. Reduce heat, cover, and cook for 10-12 minutes or until the lauki is soft.
  • Check the consistency of the gravy. For the semi-dry curry, cook on high heat for 2-3 minutes or to the desired consistency.
    Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.
  • Turn OFF the heat. Garnish with freshly chopped cilantro.
  • Serve hot with some roti, or rice.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Lauki Ki Sabji
  2. Frequently Asked Questions
STOVETOP PRESSURE COOKER LAUKI KI SABJI
For Stovetop Pressure Cooker, follow the recipe as Instant Pot. Add lauki, close the pressure cooker and cook on high heat. After the first whistle, reduce the heat to low and cook for 5 minutes. Turn OFF the heat and allow natural pressure release. Follow the rest of the recipe as Instant Pot.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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