Lauki ki Sabzi, How to make Punjabi Lauki sabzi
Lauki ki Sabzi is an extremely soothing and homely daily meal dish that tastes simply fantastic with ghee smeared chapatis. Match it with your preferred raita and take pleasure in.
Lauki ki Sabzi/Bottlegourd dry Curry
Lauki ki sabzi or bottle gourd dry curry is a punjabi design dry made with tomatoes, onions and a couple of very little spices.
In this dish, we will reveal you How to make Lauki ki Sabzi or Ghiya ki Sabji is a fast and simple method. This is an extremely homely and soothing meal and extremely light on the stomach. It is extremely simple to make, scrumptious and a best daily meal in northern and western parts of India throughout summer seasons.
The sabzi preparation is special in such a way that it doesn’t utilize a great deal of spices and mainly the sweet taste of lauki and the tanginess of tomatoes subdue the entire meal. Do attempt this dish and let us understand how it ended up in the remarks area.
Components Required for Lauki ki Sabzi
- Bottle gourd: Fresh long or round bottle gourd.
- Tomatoes: Ripe red tomatoes.
- Onions: Red or white onions based on your option.
- Green chilli: To include some kick to the meal.
- Spices: Very little spices of salt, turmeric, and coriander powder.
- Ghee: Ghee makes the very best lauki ki sabzi.
- Coriander Leaves: To garnish and include some rejuvenating tastes.
How to make Lauki ki Sabzi
Heat clarified butter in a wok. Include onions and green chili and sauté for 2-3 minutes. Simply let it clear.
Include bottle gourd pieces and blend well. Let them prepare on low heat for 20 minutes, stirring periodically. Now include tomatoes at the bottom of the pan and cover them with bottle-gourd cubes.
Include salt, red chili powder, turmeric, and coriander powder. Mix well. Let it prepare on low for another 5-7 minutes or up until tomatoes are soft. Keep the cover covered.
Now open the cover and begin preparing it on medium heat till ghee comes out from the edges. Get rid of from heat and garnish with sliced coriander leaves.
Serve the lauki ki sabzi with ghee smeared roti, paratha, or rice. You can likewise match it with your main dish as a side meal with some dal and raita on the side.
How to choose bottle gourd?
Attempt to choose the fresh bottle gourd with light skin and soft flesh. If the bottle gourd appears sightly dry it may be ripe with seeds and won’t make a good sabzi otherwise will take more time to get prepared.
Can we make this sabzi in pressure cooker?
Yes, obviously, you can make this sabzi in a pressure cooker. To make it in a pressure cooker, Heat clarified butter in a pressure cooker. Include onions and green chili and sauté for 2-3 minutes. Simply let it clear. Include spices and salt. Mix well.
Now include tomatoes and include bottle gourd cubes simply covering the tomatoes. Include 1/4 cup water and close the cover. Prepare it for 1 whistle. Open the cover when pressure vaporizes and after that prepare on medium heat up until ghee separates.
Why a lot of tomatoes?
Tomatoes balance the sweet taste of lauki and onions in the meal and make it an extremely scrumptious and tasty side meal.
How to keep Lauki ki Sabzi?
Shop the leftovers in the fridge and it can remain well for a number of days. Reheat with some ghee when you are all set to serve and take pleasure in.
Can we make it Vegan?
Ghee offers the meal an extremely special and scrumptious taste. However if you wish to make it Vegan you can certainly do that. Use some oil instead of ghee and you are good to go.
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Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Lobia Curry and Aloo Gajar Matar and the best ones’s Bharva Bhindi.
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Lauki ki Sabzi
Lauki /Bottle gourd sabzi or dry curry is an all-time favorite at our house. It is quick to prepare and also a perfect side dish in summers as very easy to digest. Adding lots of tomatoes gives it a distinct taste and flavor.
- 1/2 kg bottle gourd cut into cubes
- 2 onions thinly sliced
- 4 tomatoes chopped
- 4 green chilies chopped
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- salt to taste
- 4 tablespoon ghee
- 1/4 cup coriander leaves chopped
Heat clarified butter in a wok.
Add onions and green chili and sauté for 2-3 minutes. Just let it translucent.
Add bottle gourd pieces and mix well. Let them cook on low heat for 20 minutes, stirring occasionally.
Now add tomatoes at the bottom of the pan and cover them with bottle-gourd cubes.
Add salt, red chili powder, turmeric, and coriander powder. Mix well.
Let it cook on low for another 5-7 minutes or until tomatoes are soft. Keep the lid covered.
Now open the lid and start cooking it on medium heat till ghee comes out from the edges.
Remove from heat and garnish with chopped coriander leaves.
How to pick a bottle gourd?
Try to pick the fresh bottle gourd with light skin and soft flesh. If the bottle gourd seems sightly dry it might be ripe with seeds and won’t make a nice sabzi or else will take more time to get cooked.
Can we make this sabzi in a pressure cooker?
Yes, of course, you can make this sabzi in a pressure cooker. To make it in a pressure cooker, Heat clarified butter in a pressure cooker. Add onions and green chili and sauté for 2-3 minutes. Just let it translucent. Add spices and salt. Mix well.
Now add tomatoes and add bottle gourd cubes just covering the tomatoes. Add 1/4 cup water and close the lid. Cook it for 1 whistle. Open the lid once pressure evaporates and then cook on medium heat until ghee separates.
Why so many tomatoes?
Tomatoes balance the sweetness of lauki and onions in the dish and make it a very delicious and flavorful side dish.
How to store Lauki ki Sabzi?
Store the leftovers in the refrigerator and it can stay well for a couple of days. Reheat with some ghee when you are ready to serve and enjoy.
Can we make it Vegan?
Ghee gives the dish a very unique and delicious taste. But if you desire to make it Vegan you can certainly do that. Utilize some oil rather of ghee and you are great to go.
Serving: 1bowlCalories: 175kcalCarbohydrates: 14.2gProtein: 2.5gFat: 13.2gSaturated Fat: 8gCholesterol: 33mgSodium: 312mgPotassium: 589mgFiber: 3gSugar: 5.8gCalcium: 291mgIron: 1mg
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this dish turned out in the comments below. I will be so excited to hear how you served your Lauki ki Sabzi and please do share your tips and tricks with me.
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Jobber Wiki author Frank Long contributed to this report.