Lauki ki Sabji, also known as Bottle Gourd Curry, is a popular and nutritious Indian vegetable dish. This dish is easy to prepare and can be customized to your liking by adding other vegetables or spices.
Peel lauki and dice it into ½ 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.
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.
For Stovetop Pressure Cooker, follow the recipe in 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.
Notes
Please refer to the post for the following:
Tips For Delicious Lauki Ki Sabji
Frequently Asked Questions
Nutrition
Nutrition Facts
Lauki ki sabzi
Amount per Serving
Calories
77
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
45
mg
2
%
Potassium
107
mg
3
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
339
IU
7
%
Vitamin C
6
mg
7
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.