Bottle Gourd Recipe – Easy Lauki Sabzi with Spices & Roti

Last Updated on 4 months by Neha Deshmukh

Bottle Gourd Recipe – Easy Lauki Sabzi With Spices & Roti

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, comforting Lauki Sabzi (bottle gourd stir-fry). It’s one of those dishes my mom used to make regularly, and honestly, it’s a lifesaver on busy weeknights. It’s healthy, flavorful, and comes together in under 30 minutes. Plus, it pairs perfectly with a warm roti or chapati. Let’s get cooking!

Why You’ll Love This Recipe

This Lauki Sabzi is more than just a quick meal. It’s a taste of home, a healthy dose of veggies, and a fantastic way to enjoy the subtle flavors of bottle gourd. It’s incredibly versatile – you can adjust the spice level to your liking, and it’s a great way to use up that bottle gourd you’ve been meaning to try! Trust me, even if you’re not a huge fan of lauki, this recipe might just change your mind.

Ingredients

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

• 1 medium size bottle gourd (about 500g)
• 2 tablespoons oil (vegetable or mustard oil)
• ½ teaspoon cumin seeds
• 3 slit green chilies (adjust to taste)
• 2 medium size onions, finely sliced
• 1 teaspoon ginger garlic paste
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• 1 cup water (240ml)
• 2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or lauki, is incredibly hydrating and packed with nutrients. It’s known for its cooling properties in Ayurveda, making it perfect for the summer months.

Now, about the oil – traditionally, many Indian households, especially in North India, use mustard oil for a pungent, authentic flavor. However, vegetable oil works perfectly well if you prefer a milder taste.

Spice levels are also super flexible. I like a little kick, so I use 3 green chilies, but feel free to adjust based on your preference. And don’t be shy with the ginger-garlic paste – it really adds depth of flavor!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel the bottle gourd and cut it into small, bite-sized pieces. Give it a good wash and strain out any excess water. This helps prevent the sabzi from becoming too watery.
2. Heat the oil in a pot or kadhai over medium heat. Once hot, add the cumin seeds and slit green chilies. Let them sizzle for a few seconds until fragrant.
3. Add the finely sliced onions and a pinch of salt. Sauté until the onions turn translucent and slightly golden brown – this usually takes about 5-7 minutes.
4. Now, mix in the ginger garlic paste, red chili powder, and turmeric powder. Cook for another minute or two, stirring constantly, until the oil starts to separate from the masala. This is a key step for developing flavor!
5. Add the bottle gourd pieces to the pot and sauté for 4-5 minutes, stirring occasionally. This helps them absorb the flavors of the spices.
6. Pour in the water and add the chopped coriander leaves. Mix everything well.
7. Cover the pot and cook until the lauki is tender, but not mushy – about 10-15 minutes. Remember, we want it cooked through, but still with a little bit of texture. Serve hot with roti or chapati!

Expert Tips

Want to make this Lauki Sabzi even better? Here are a few tips I’ve learned over the years:

• Don’t overcook the lauki! It can get mushy very quickly. Keep a close eye on it during the last few minutes of cooking.
• Spice balance is key. Start with the amounts I’ve suggested, and then adjust to your liking. A little extra chili powder or turmeric can make all the difference.
• Choose a fresh bottle gourd. Look for one that’s firm, with smooth, unblemished skin.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them altogether. Use ¼ teaspoon of red chili powder.
  • Medium: Follow the recipe as written.
  • Spicy: Add an extra green chili and increase the red chili powder to ¾ teaspoon.
• Festival Adaptations (Navratri/Fasting-Friendly Version): Skip the ginger-garlic paste and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

While Lauki Sabzi is fantastic with roti or chapati, don’t limit yourself! It also pairs beautifully with:

• Steamed rice
• Dal (lentils)
• A side of cooling yogurt (raita)

Storage Instructions

Leftover Lauki Sabzi 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

Let’s answer some common questions:

1. What are the health benefits of bottle gourd/lauki?

Lauki is incredibly healthy! It’s low in calories, high in water content, and a good source of vitamins and minerals. It’s known to aid digestion, promote weight loss, and help regulate blood pressure.

2. Can I make this lauki sabzi ahead of time?

You can definitely prep the ingredients ahead of time – chop the bottle gourd, slice the onions, and measure out the spices. However, I recommend cooking it fresh for the best flavor and texture.

3. What if I don’t have green chilies? Can I substitute them?

You can substitute the green chilies with a pinch of cayenne pepper or red chili flakes.

4. My lauki sabzi is too watery. How can I fix it?

Make sure you drain the bottle gourd well after chopping it. You can also cook it uncovered for the last few minutes to allow some of the excess water to evaporate.

5. Can I use a pressure cooker to make this recipe faster?

Yes, you can! Pressure cook the lauki with the spices and water for 1-2 whistles. Be careful not to overcook it.

6. What is the best way to cut and prepare bottle gourd?

Peeling the bottle gourd can be a little tricky. Use a sturdy vegetable peeler and be careful not to cut yourself. Cutting it into evenly sized pieces ensures it cooks evenly.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you.