Lauki is also known as bottle gourd, dudhi or opo. Lauki has high water content and is very easy to digest, which makes is perfect for the hot summer months and that’s the reason it grows in hot summer months only, mother nature knows when to grow what. This Lauki Curry recipe is one of the simplest preparations of lauki, very popular in North India.
| Preparation Time: | 20 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Lauki | 1 lb |
| Vegetable oil or ghee | 1 tsp |
| Methi (fenugreek) seeds | 1/2 tsp |
| Haldi (turmeric powder) | 1/4 tsp |
| Red Chilli Powder | 1/4 tsp |
| Dhaniya (coriander powder) | 1/2 tsp |
| Salt | 1/2 tsp |
| Garam masala | 1/2 tsp |
Method
- Wash and peel lauki. Make sure that no green skin is left.
- Chop it coarsely.
- Heat oil or ghee in a pressure cooker. Add methi seeds and wait for a few seconds. As soon as it starts to sizzle, add rest of the spices except garam masala. Methi seeds brown very fast so don’t wait too long for adding rest of the spices.
- Gently stir and add lauki pieces and a quarter cup of water. Stir it once and close the cooker. After the first whistle, turn the heat to low and cook for two more minutes. Now turn off the heat.
- Open the cooker after steam dies down. Sprinkle garam masala and stir gently. Garnish with coriander leaves if you like. Lauki Curry is ready. Serve it hot.
- Goes well with roti and Sem.
Notes:
- Lauki has a very delicate flavor. Adding lot of spices kills the flavor of lauki so go easy on spices.
- Lauki is very good in summer and it’s very easily digested.
- A popular belief is that lauki is for sick only because it has a very mild flavor and it’s digested very easily. I would say that it’s very good when you want to eat light, sick or not.
Summary
Recipe Name
Lauki Curry
Author Name
Kusum Jain
Published On
Total Time
Average Rating
Based on 2 Review(s)