Bottle Gourd Recipe – Authentic Indian Lauki Sabzi with Spice Powder

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Recipe – Authentic Indian Lauki Sabzi with Spice Powder

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Bottle Gourd Sabzi, or Lauki ki Sabzi as we call it at home. It’s one of those dishes my grandmother used to make, and honestly, it’s comfort food at its finest. Don’t let the humble bottle gourd fool you; with the right spices, it transforms into something truly special.

Why You’ll Love This Recipe

This isn’t your average veggie dish! It’s quick to make, packed with nutrients, and the homemade spice powder takes it to a whole new level. It’s a fantastic way to enjoy a vegetable that sometimes gets a bad rap. Plus, it’s incredibly versatile – perfect with rice, roti, or even as a side with your favorite Indian meal.

Ingredients

Here’s what you’ll need to make this delicious Lauki Sabzi:

• 2-2 ½ cups bottle gourd (Lauki), chopped
• 1-2 green chilies, finely chopped
• 1 sprig curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 tablespoon oil
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• ¾ teaspoon salt (or to taste)
• 1-2 tablespoons coconut, grated or desiccated
• (For the Spice Powder) – see ingredient notes below!

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Bottle Gourd Bitterness: This is super important. Always taste a small piece of the bottle gourd before you start chopping. Some bottle gourds can be bitter, and that bitterness will unfortunately carry through to the final dish. If it tastes bitter, it’s best to discard it.
• Spice Powder Variations: Every family has their own spin on the spice powder. Some add a pinch of asafoetida (hing) for extra flavor, while others include a dried red chili or two directly into the powder. Feel free to experiment!
• The Dals: Chana dal and urad dal are key to the authentic flavor. They add a lovely nutty texture and depth. Don’t skip them if you can help it! You can find these at any Indian grocery store.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse your bottle gourd well. Peel it (though some people like to leave the skin on – it’s up to you!) and chop it into bite-sized pieces. Remember to taste it for bitterness!
2. Heat the oil in a pan over medium-high heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, chana dal, and urad dal.
3. Let these dals turn golden brown – this takes about a minute or two. Keep stirring so they don’t burn!
4. Now, toss in the curry leaves and green chilies. Sauté for about 30 seconds until fragrant. Your kitchen should be smelling amazing right about now.
5. Add the chopped bottle gourd, salt, and turmeric powder. Give everything a good stir and cook for about 3 minutes, stirring occasionally.
6. Cover the pan and reduce the heat to low. Let it cook for about 8-10 minutes, or until the bottle gourd is tender but still holds its shape. We don’t want mushy Lauki!
7. While the bottle gourd is cooking, let’s make the spice powder. Dry roast the chana dal, urad dal, red chilies (if using), sesame seeds, coconut, and cumin seeds until lightly golden and fragrant. Let it cool slightly, then grind it all together with a clove of garlic to form a coarse powder.
8. Once the bottle gourd is cooked, add the spice powder and grated coconut. Mix well and sauté for another 1-2 minutes.
9. Give it a final taste and adjust the seasoning if needed. And that’s it!

Expert Tips

• Don’t overcrowd the pan when sautéing the bottle gourd. Cook in batches if necessary to ensure even cooking.
• Keep a close eye on the spice powder while roasting – it can burn quickly!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this sabzi. It makes it a bit more filling.
• With Tomatoes: A chopped tomato added along with the bottle gourd adds a lovely tanginess.
• Garlic Lovers: Add an extra clove or two of garlic to the spice powder for a more pronounced garlic flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using oil and not ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of green chilies to ½ or omit them altogether.
• Spicy: Add 1-2 dried red chilies to the spice powder.

Festival Adaptations

This Lauki Sabzi is a great side dish for many Indian festivals. It’s often made during Navratri, where it fits perfectly with the vegetarian and vrat (fasting) cuisine.

Serving Suggestions

Serve this Lauki Sabzi hot with:

• Steaming rice
• Roti or paratha
• Dal (lentils)
• A side of yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is bottle gourd healthy? What are its nutritional benefits?

Absolutely! Bottle gourd is incredibly healthy. It’s low in calories, high in water content, and a good source of vitamins and minerals. It’s known for its cooling properties and is often recommended during the summer months.

How do I know if my bottle gourd is bitter? What do I do if it is?

Taste a small piece before chopping! If it’s bitter, unfortunately, you need to discard it. There’s no way to remove the bitterness once it’s present.

Can I make the spice powder ahead of time? How should I store it?

Yes, you can! Make a larger batch and store it in an airtight container in a cool, dark place for up to a month.

What is the best way to prevent the bottle gourd from becoming mushy while cooking?

Don’t overcook it! Cook it covered on low heat until it’s just tender.

Can I use a different type of oil for tempering? Which oils are best for Indian cooking?

You can! Mustard oil is traditional, but vegetable oil, sunflower oil, or peanut oil also work well. For Indian cooking, oils with a high smoke point are best.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a family favorite in your home, just like it is in mine.