Bottle Gourd Recipe – Authentic Lauki Sabzi with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Recipe – Authentic Lauki Sabzi with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful Bottle Gourd Sabzi (Lauki Sabzi). This isn’t just any lauki recipe, though. We’re taking it up a notch with a fragrant coconut and spice blend that truly elevates this humble vegetable. I remember my grandmother making this for me when I was little, and the aroma would fill the whole house. It’s a taste of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Bottle Gourd Sabzi is more than just a simple vegetable dish. It’s a delicious way to enjoy the benefits of lauki, which is incredibly good for you. It’s light, easy to digest, and packed with nutrients. Plus, the coconut and spice blend adds a wonderful depth of flavour that will have everyone asking for seconds. It’s perfect for a quick weeknight meal or as part of a larger Indian spread.

Ingredients

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

• 1 Bottle gourd (about 500g)
• 1 Big onion, finely chopped
• 1 Tomato, finely chopped
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Cardamom pod
• 1 Black stone flower (Pathar Phool)
• 1 Bay leaf
• ½ tsp Cumin seeds
• ½ tsp Red chilli powder (adjust to taste)
• ½ tsp Garam masala powder
• ¼ cup Grated coconut (about 30g)
• ½ tsp Fennel seeds
• 1 tbsp Roasted chana dal (Pottukadalai) (about 15g)
• 2-3 tbsp Cooking oil
• ½ cup Water (120ml)
• Coriander leaves, for garnish
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients! Using good quality spices makes all the difference.

• Black Stone Flower (Pathar Phool): This is a bit of a unique ingredient, but it adds a fantastic earthy aroma. You can find it at Indian grocery stores or online. If you can’t find it, you can skip it, but it really does add an authentic touch.
• Roasted Chana Dal (Pottukadalai): Don’t skip roasting the chana dal! It adds a lovely nutty flavour and texture. You can buy pre-roasted chana dal, or roast it yourself in a dry pan for a few minutes until golden brown.
• Coconut: Freshly grated coconut is best, but you can use frozen grated coconut, thawed.
• Spice Levels: This recipe is for a medium spice level. Feel free to adjust the red chilli powder to your liking. Some families in Andhra Pradesh love to add a pinch of asafoetida (hing) for extra flavour!
• Regional Variations: In some parts of India, people add a little bit of tamarind pulp for a tangy flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube the bottle gourd, discarding the soft, seedy center portion. This helps to reduce any bitterness.
2. Next, grind the coconut, fennel seeds, and roasted chana dal into a smooth paste. A little water can help with this, but keep it minimal.
3. Heat the oil in a pressure cooker over medium heat. Add the cinnamon, cloves, cardamom, black stone flower, bay leaf, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
4. Add the chopped onions and sauté until they turn translucent, about 5-7 minutes. Then, stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Mix in the chopped tomatoes and cook until they soften, about 3-5 minutes. Add the turmeric powder, red chilli powder, garam masala powder, and salt. Sauté for another minute.
6. Add the bottle gourd cubes and sauté for about a minute. Now, incorporate the ground coconut paste. Mix well to coat the bottle gourd.
7. Pour in ½ cup (120ml) of water. Remember, bottle gourd releases a lot of moisture, so don’t add too much! Pressure cook on low heat for just 1 whistle.
8. Once the pressure has released naturally, open the cooker and gently mash the sabzi a little. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the bottle gourd! You want it to be tender but still hold its shape.
• If you’re not using a pressure cooker, you can cook the sabzi in a pot on the stovetop. It will take longer, about 20-25 minutes, and you may need to add a little more water.
• Taste and adjust the seasoning as needed.

Variations

• With Potatoes: My friend, Priya, loves adding a diced potato to this sabzi for extra heartiness.
• With Chickpeas: For a protein boost, add a handful of cooked chickpeas.
• Spicier Version: Add a chopped green chilli along with the onions for a spicier kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp red chilli powder (as per the recipe).
• Hot: Increase the red chilli powder to ¾ tsp or add a chopped green chilli.

Festival Adaptations

This Lauki Sabzi is a wonderful addition to a festive thali! It’s often served during Onam in Kerala and Ganesh Chaturthi in Maharashtra.

Serving Suggestions

Serve this Bottle Gourd Sabzi hot with chapati, roti, dosa, poori, or even rice. It’s also delicious with a side of yogurt or 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

What is the best way to remove the bitterness from bottle gourd?

Discarding the soft, seedy center and salting the cubed bottle gourd for 15-20 minutes before cooking can help reduce bitterness. Rinse well before using.

Can I make this sabzi without a pressure cooker?

Yes, you can! Cook it in a pot on the stovetop, covered, for about 20-25 minutes, or until the bottle gourd is tender.

What can I substitute for Black Stone Flower?

If you can’t find black stone flower, you can skip it. It adds a unique flavour, but the sabzi will still be delicious without it.

How can I adjust the consistency of the sabzi?

If you prefer a drier sabzi, cook it uncovered for a few minutes after opening the pressure cooker to allow some of the moisture to evaporate.

Can this be made ahead of time?

Yes, you can make this sabzi ahead of time and reheat it. The flavours actually develop even more overnight!