Lauki ki sabzi
(Bottle gourd, Long Melon, Ghiya)
Lauki or Ghiya is a very simple and traditional dish of India. It is also
known as Dudhi and Bottle guard. Lauki’s outer skin is yellowish green in color and usually shape like a bottle and inside is spongy flesh with white pulp and white seeds.
Laiki is a versatile vegetable that can be used in preparing variety of savory and sweet dishes. In Indian cooking, lauki is often combined with various lentils to make wonderful dishes.
Lauki holds a special place in the Indian Ayurvedic medical system due to its health benefits. It is very light on digestive system. Lauki juice is an excellent remedy for excessive thirst caused by diarrhea. Cooked lauki is cooling, calming and makes you relax after eating.
Lauki is quite blend and tasteless, so kids and younger people avoid to eat it, but with some spices and ingredients you can make this simple dish very tasty.
known as Dudhi and Bottle guard. Lauki’s outer skin is yellowish green in color and usually shape like a bottle and inside is spongy flesh with white pulp and white seeds.
Laiki is a versatile vegetable that can be used in preparing variety of savory and sweet dishes. In Indian cooking, lauki is often combined with various lentils to make wonderful dishes.
Lauki holds a special place in the Indian Ayurvedic medical system due to its health benefits. It is very light on digestive system. Lauki juice is an excellent remedy for excessive thirst caused by diarrhea. Cooked lauki is cooling, calming and makes you relax after eating.
Lauki is quite blend and tasteless, so kids and younger people avoid to eat it, but with some spices and ingredients you can make this simple dish very tasty.
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Ingredients:
1 Medium size lauki 1 Small ripe tomato – chopped 1 Medium green chili - chopped 1 Teaspoon cumin seeds 1 Teaspoon coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1 Pinch of asafetida (Hing) 1 Tablespoon vegetable oil 2 Tablespoons chopped coriander leaves 1 Teaspoon salt or to your taste Fresh lemon or lime juice Cooking measurement conversion Measurement converter |
 Lauki (Ghiya, dudhi, bottle
gourd) |
.
Directions:
1. Wash and peel the lauki, chop off the top and bottom tip.
2. Slice Lauki in half.
Directions:
1. Wash and peel the lauki, chop off the top and bottom tip.
2. Slice Lauki in half.
Peel Lauki
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Slice Lauki
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3. Slice each piece half.
4. Further slice lauki and half and chop each slice in 1"pieces
4. Further slice lauki and half and chop each slice in 1"pieces
Sliced Lauki
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Chop Lauki
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Wash Lauki pieces
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Chopped lauki
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5. On medium high heat add 1 tablespoon oil in pressure cooker and add cumin
seeds,and asafetida, and fry them for 2 to 3 minutes, or until cumin seed
become brown.
seeds,and asafetida, and fry them for 2 to 3 minutes, or until cumin seed
become brown.
Add oil, Cumin seeds & Asafetida & fry
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Cumin seeds become brown
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6. Add coriander powder, red chili powder, turmeric powder and mix with the oil
and fry them for few seconds.
and fry them for few seconds.
Add coriander powder, red chili powder & turmeric powder
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Mix spices well & fry
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7. Add chopped tomatoes and cook for 5 to 6 minutes or until they become soft
and blend with spices. while cooking with the spatula mash tomatoes so that
they become soft quickly.
and blend with spices. while cooking with the spatula mash tomatoes so that
they become soft quickly.
Add chopped Tomatoes
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Mix Tomatoes with spices
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With a spoon mash Tomatoes
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Tomatoes are blended with spices
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8. Add chopped lauki, and salt and with the cooking spoon mix, with spices well.
Add chopped Lauki in pressure cooker
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Add salt
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9. Close the lid of the pressure cooker and place the weight on the lid, turn the
heat to low. Few minute later once lauki release water turn the heat on to
medium.
heat to low. Few minute later once lauki release water turn the heat on to
medium.
Mix Lauki with spices
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Close the Pressure cooker
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10. In about 5 to 7 minutes as the pressure cooker starts steaming turn the heat
down to medium and cook for another 3 to 4 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook)
11. Once the steam of pressure cooker goes down open the lid of pressure cooker.
12. With the serving spoon mix and mash few pieces of lauki, so that gravy blend
a bit..
down to medium and cook for another 3 to 4 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook)
11. Once the steam of pressure cooker goes down open the lid of pressure cooker.
12. With the serving spoon mix and mash few pieces of lauki, so that gravy blend
a bit..
Open the cooker
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With a spoon mix & mash lauki
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13. Add chopped green chilies, add more water if needed and cook for few
minutes, once you have the desired consistency turn the stove off.
14 When ready to serve add little lemon or lime juice and garnish with chopped
coriander leaves.
minutes, once you have the desired consistency turn the stove off.
14 When ready to serve add little lemon or lime juice and garnish with chopped
coriander leaves.
Add chopped green chilies
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Lauki is cooked
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Add chopped coriander leaves & mix
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Lauki ki sabzi
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Tips:
If you think lauki is very blend, boring or tasteless, then try to cook with other ingredients and combination, and make this dish delicious.
1. For variations cook lauki with onion masala. Fine chopped the onions and sauté them for 5 to 6 minutes, add cumin seeds and asafetida , after browning the cumin seeds,add coriander powder, turmeric and red chili powder and fry them for few seconds, add chopped tomatoes, chopped green chilies, once tomatoes become soft and blend with onions add chopped lauki and cook.
2. Try to cook lauki with channa dal.
3. If cooking in a sauce pan add 1 cup of water and cook for 20 to 25 minutes or
until laucki become tender.
If you think lauki is very blend, boring or tasteless, then try to cook with other ingredients and combination, and make this dish delicious.
1. For variations cook lauki with onion masala. Fine chopped the onions and sauté them for 5 to 6 minutes, add cumin seeds and asafetida , after browning the cumin seeds,add coriander powder, turmeric and red chili powder and fry them for few seconds, add chopped tomatoes, chopped green chilies, once tomatoes become soft and blend with onions add chopped lauki and cook.
2. Try to cook lauki with channa dal.
3. If cooking in a sauce pan add 1 cup of water and cook for 20 to 25 minutes or
until laucki become tender.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipe:
Zucchini with masala (Turai) Eggplant with potatoes (Aloo baingan)
Zucchini (Turai ki sabzi) Arbi (Taro roots)
Pumpkin curry (Kaddu) Potato with tomatoes curry
(Aloo tamater ki sabzi)
Zucchini with masala (Turai) Eggplant with potatoes (Aloo baingan)
Zucchini (Turai ki sabzi) Arbi (Taro roots)
Pumpkin curry (Kaddu) Potato with tomatoes curry
(Aloo tamater ki sabzi)
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