Bottle gourd, also known as lauki or dudhi, is a commonly used vegetable in Indian cuisine.
It is loved for its incredible health benefits, such as having essential nutrients, and high water content, and for its versatility in cooking.
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There are several bottle gourd recipes that you can try and the one I present here is a simple, healthy curry you can prepare with minimal spices.
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This homely recipe requires minimal ingredients and can be easily whipped up for a quick weeknight dinner.
I made this bottle gourd curry using an Instant Pot. But you can also prepare it in a regular pot on the stove or a stovetop pressure cooker.
Let's get started with this nutritious and flavorful lauki ki sabji recipe! If you like this, then be sure to other recipes with this versatile vegetable....lauki chana dal recipe and bottle gourd kurma recipe.
Why I love this
- Quick and easy: With a few simple ingredients and minimal cooking time, you can have this delicious dal ready for mealtime.
- Packed with flavors: The spices used in this recipe add a burst of flavor to the dish, making it a treat for your taste buds.
- A diet rich in long melon such as Bottle gourd aids digestion.
- It's a perfect way to incorporate more vegetables into your diet and can be customized with your choice of spices and flavors.
Ingredients
- Bottle gourd. Since this is the main ingredient, look for tender lauki that is uniform in color.
- Onion, garlic and ginger
- Tomatoes or tomato puree
- Spice powders: garam masala, coriander powder, cumin powder, red chilli powder and turmeric powder
- Olive oil
- Cumin seeds
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Peel and slice the bottle gourd into small pieces. Chop the onions and tomatoes.
Press the sauté button and heat one tablespoon oil in the instant pot.
As the oil heats up, add cumin seeds and let it splutter.
Add chopped garlic, ginger, and onion, and sauté 2-3 minutes or until onions turn translucent.
Add the chopped tomatoes, followed by spices - salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Sauté for a minute.
Add the chopped lauki to the pot and give everything a good stir.
Close the lid and press the manual/pressure cook button. Set a timer to 3 minutes and allow it to cook.
Once done, use the manual pressure release before opening the lid.
Garnish with some chopped coriander leaves and serve hot with rotis or rice.
Enjoy this homely yet delicious bottle gourd curry for a healthy meal option.
Stovetop method
To make this lauki sabzi on the stovetop, follow the abovementioned steps in a regular pot or pan over low heat. Simply cover and cook for 10-15 minutes on medium heat until the bottle gourd is soft and tender. You could also cook the bottle gourd separately in high pressure for 2 whistles instead of stovetop cooking.
Top Tips
- Be sure to remove the seeds from the bottle gourd before slicing it.
- For a creamier texture, blend some of the cooked bottle gourd pieces with a hand blender before serving.
- You need very little water while cooking the bottle gourd, as it releases its own moisture. Just keep an eye on the consistency of the gravy and add a small amount, if needed to get the desired consistency.
- Add green chilies to the spices, if you prefer the curry spicy.
- Add a teaspoon of lemon juice if the dish turns out too spicy.
Serving suggestion
This lauki sabji goes well with rotis, rice, or even as a side dish to any Indian meal. Pair it up with jeera rice, vegetable pulao, or with brown rice.
Storage and reheating
This bottle gourd curry can be stored in an airtight container in the fridge for 2-3 days. Reheat it in the microwave or stove with a splash of water if needed.
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📖 Recipe
Easy Lauki Sabzi Recipe (Bottle Gourd Curry)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 pound bottle gourd - (I used two small lauki)
- 1 onion - diced
- 2 tomatoes - chopped
- 1 garlic clove - chopped finely
- 1 teaspoon ginger - grated
- ¼ teaspoon turmeric powder
- ¾ teaspoon kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- salt to taste
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- 2 teaspoon cilantro - chopped
- 2 tablespoon water
Instructions
- Peel and slice the bottle gourd into small pieces. Chop the onions and tomatoes.
- Press the sauté button and heat the oil in the instant pot.1 tablespoon olive oil
- as the oil heats up, add cumin seeds and let it splutter.½ teaspoon cumin seeds
- Add chopped garlic, ginger, and onion, and sauté 2-3 minutes or until onions turn translucent.1 garlic clove, 1 teaspoon ginger, 1 onion
- Add the chopped tomatoes, followed by spices - salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Sauté for a minute.2 tomatoes, ¼ teaspoon turmeric powder, ¾ teaspoon kashmiri red chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, salt to taste
- Add the chopped lauki to the pot and give everything a good stir.2 pound bottle gourd, 2 tablespoon water
- Close the lid and press the manual/pressure cook button. Set timer to 3 minutes and allow it to cook.
- Once done, use the manual pressure release before opening the lid.
- Garnish with some chopped coriander leaves and serve hot with rotis or rice.2 teaspoon cilantro
- Enjoy this homely yet delicious bottle gourd curry for a healthy meal option.
Stovetop Method
- To make this lauki sabzi on the stovetop, follow the above mentioned steps in a regular pot or pan over low heat.
- Simply cover and cook for 10-15 minutes on medium heat until the bottle gourd is soft and tender.
- You could also cook the bottle gourd separately in high pressure for 2 whistles instead of stovetop cooking.
Notes
- Be sure to remove the seeds from the bottle gourd before slicing it.
- For a creamier texture, blend some of the cooked bottle gourd pieces with a hand blender before serving.
- You need very little water while cooking the bottle gourd, as it releases its own moisture. Just keep an eye on the consistency of the gravy and add a small amount, if needed to get the desired consistency.
- Add green chilies to the spices, if you prefer the curry spicy.
- Add a teaspoon of lemon juice, if the dish turns out too spicy.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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