Bottle Gourd Recipe – Peanut & Coconut Stir-Fry with Sambar Spice

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Recipe – Peanut & Coconut Stir-Fry with Sambar Spice

Introduction

There’s just something so comforting about a simple, home-style Indian stir-fry, isn’t there? This Bottle Gourd (Lauki) recipe is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s a vibrant mix of flavors and textures – the subtle sweetness of the bottle gourd, the crunch of peanuts, the fragrant coconut, and a lovely warmth from the sambar spice. It’s quick, easy, and incredibly satisfying. I hope you’ll love it as much as my family does!

Why You’ll Love This Recipe

This isn’t your average bottle gourd dish! It’s a delightful blend of South Indian flavors, making it a unique and delicious way to enjoy this often-underappreciated vegetable. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free.

Ingredients

Here’s what you’ll need to make this flavorful bottle gourd stir-fry:

• 1 whole Bottle gourd (approximately 500g)
• 1 whole Big onion
• 2 count Green chilli (slit)
• 1 tsp Sambar powder
• 0.5 tsp Turmeric powder
• 0.25 cup Roasted peanuts
• as needed Salt
• 2 tbsp Grated coconut
• 1 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 2 tsp Chana dal (split chickpeas)
• few Curry leaves
• 0.25 tsp Hing/Asafetida

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Bottle Gourd Varieties: There are a few different types of bottle gourd. The long, slender ones are generally milder in flavor, while the shorter, rounder ones can be a bit more watery. Either works well for this recipe!
• The Role of Sambar Powder: Sambar powder is the heart of this dish. It adds a lovely depth of flavor and a subtle tang. You can find it at most Indian grocery stores, or even online. Feel free to adjust the amount to your spice preference.
• Coconut Oil: A South Indian Staple: Coconut oil really elevates the flavor profile here. It adds a beautiful aroma and a subtle sweetness. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same. (approx. 15ml)
• Peanut Powder – Texture & Flavor: Roasting and grinding the peanuts yourself gives you the freshest, most flavorful peanut powder. It adds a wonderful crunch and nutty flavor. (approx. 60ml)
• Hing/Asafetida: A Digestive Aid & Flavor Enhancer: Don’t skip the hing! It might smell a little funky on its own, but it adds a unique savory flavor and is known for its digestive properties. (approx. 0.6ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and finely chop the bottle gourd. I like to chop it into bite-sized pieces – about 1-inch cubes.
2. Roast the peanuts until golden brown and fragrant. Let them cool slightly, then grind them into a coarse powder. Set aside.
3. Heat the coconut oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds.
4. When the mustard seeds start to splutter, add the urad dal and chana dal. Sauté for a minute or two, until they turn golden brown.
5. Add the curry leaves and hing. Sauté for another 30 seconds, until fragrant.
6. Now, add the chopped onions and green chilies. Sauté until the onions are translucent, about 5-7 minutes.
7. Add the chopped bottle gourd, turmeric powder, sambar powder, and salt. Mix well to coat the bottle gourd with the spices.
8. Add 1/4 cup (60ml) of water, cover the kadai, and cook until the bottle gourd is tender, about 8-10 minutes. Stir occasionally to prevent sticking.
9. Once the bottle gourd is cooked, mix in the peanut powder and grated coconut.
10. Garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcook the bottle gourd! You want it to be tender, but still hold its shape.
• If you find the dish is too dry, add a tablespoon or two of water.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already almost vegan! Just ensure your sambar powder doesn’t contain any dairy ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Adjust the amount of green chilies and sambar powder to your liking. My friend, Priya, loves to add a pinch of red chili powder for extra heat!
• Regional Variations: In Tamil Nadu, they often add a squeeze of lemon juice at the end. In Karnataka, you might find a touch of jaggery (unrefined cane sugar) for a hint of sweetness. Andhra cuisine often uses a more generous amount of spice.
• Festival Adaptations: This dish is often made during Onam and Pongal festivals in South India as part of the festive spread.

Serving Suggestions

This Bottle Gourd Stir-Fry is best served warm with steamed rice and a side of sambar. It also pairs well with roti or paratha. A dollop of yogurt on the side adds a cooling contrast.

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 select a fresh bottle gourd? Look for a bottle gourd that is firm, smooth, and free of blemishes. It should feel heavy for its size.
• Can I use pre-ground peanut butter instead of peanut powder? While you can use peanut butter, the texture won’t be the same. Peanut powder adds a nice, slightly coarse texture. If using peanut butter, use a natural, unsweetened variety and use a little less (about 2 tablespoons).
• What can I substitute for hing/asafoetida? If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very distant substitute.
• How can I adjust the cooking time for different bottle gourd textures? If you prefer a softer texture, cook for a few minutes longer. If you like it a bit more crisp, reduce the cooking time.
• Is this dish suitable for a weight-loss diet? Absolutely! Bottle gourd is low in calories and high in fiber, making it a great choice for a healthy diet.
• Can I make this recipe ahead of time? You can chop the bottle gourd and grind the peanuts ahead of time. However, it’s best to cook the dish just before serving for the best flavor and texture.