Lauki ki sabzi
Lauki ki sabzi, from above
VegVeganNorth India

Lauki ki sabzi

Bottle gourd with tomato and cumin. Soft, light and done in one whistle.

20 minTime
2 gProtein each
mildSpice
Lauki, the humble gourd2 chapters · 1 min read

Make it your way

Grandma's wayLauki, tomato and cumin.
The original
70kcalsame
2 gproteinsame
2 gfibresame
20minutessame

Lauki ki sabzi, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bottle gourd (opo squash, calabash)1 medium, peeled and cubed
Tomato2, chopped
Ginger1.5 cm, grated
Green chilli1, chopped
Cumin seeds½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Coriander powder (ground coriander)1 tsp
Red chilli powder (indian red chili powder)½ tsp
Garam masala¼ tsp
Cooking oil (vegetable oil)1 tbsp
Salt1 tsp
Coriander leaves (cilantro)1 tbsp

Method

4 steps
  1. 1Heat oil in the cooker, add cumin, asafoetida, ginger and chilli.
  2. 2Add tomato and powders and cook till soft.
  3. 3Add lauki and salt, no water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
  4. 4Simmer uncovered 2 minutes with garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Lauki ki sabzi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Beetroot paratha35 min
With a main Dal tadka35 min
With a main Egg curry35 min
To drink Jaljeera15 min
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