Bottle Gourd Recipe- Peanut & Garlic Lauki Sabzi- Authentic Indian

Last Updated on 6 months ago by Neha Deshmukh

Bottle Gourd Recipe- Peanut & Garlic Lauki Sabzi- Authentic Indian

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful Bottle Gourd (Lauki) Sabzi with peanuts and garlic. It’s comfort food at its finest, and honestly, it’s one of those dishes that just feels like home. I first learned to make this from my grandmother, and it’s a taste I always crave.

Why You’ll Love This Recipe

This Lauki Sabzi is more than just a vegetable dish; it’s a celebration of simple flavors. It’s quick to make, incredibly healthy, and packed with a delicious nutty crunch from the peanuts. Plus, it’s a fantastic way to enjoy bottle gourd, even if you’re not usually a fan! Trust me, the peanut and garlic really elevate it. It’s perfect for a weeknight dinner and pairs beautifully with roti or rice.

Ingredients

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

• ½ cup peanuts
• 6 garlic cloves
• 1 medium bottle gourd (about 500g)
• 2 tablespoon peanut oil (approximately 30ml)
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 dry red chillies
• 2 sprigs curry leaves
• 1 pinch asafoetida (hing)
• 1 cup chopped onions (about 150g)
• 2 chopped tomatoes (about 200g)
• 1 teaspoon salt (approximately 6g)
• 2 green chillies (sliced)
• ½ teaspoon turmeric powder (approximately 2g)
• 1 teaspoon red chilli powder (approximately 5g)
• 2 teaspoons coriander powder (approximately 6g)
• 2 sprigs chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! The star of the show, bottle gourd (lauki), is incredibly hydrating and light – perfect for a healthy meal.

• Peanuts & Garlic: Don’t skimp on these! Roasting them brings out their flavour and adds a wonderful texture. I prefer using skin-on peanuts for extra flavour.
• Spice Levels: Traditionally, this dish has a good kick! Feel free to adjust the number of green chillies and red chilli powder to your liking. Some families in Rajasthan love it really spicy!
• Bottle Gourd Benefits: Lauki is fantastic for digestion and is often recommended in Ayurveda for its cooling properties. It’s also low in calories, making it a great addition to a weight-loss diet.
• Asafoetida (Hing): This adds a unique umami flavour. If you can’t find it, see the FAQs section for substitution ideas.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that peanut-garlic magic going. Dry roast the peanuts and garlic cloves in a pan over medium heat until they’re fragrant and golden brown. This usually takes about 5-7 minutes. Be careful not to burn them! Once cooled, grind them into a coarse powder. Set aside.
2. Now, peel, deseed, and dice the bottle gourd into bite-sized cubes. I find a sharp knife works best for this.
3. Heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, dry red chillies (broken into pieces), curry leaves, and asafoetida. Let everything sizzle for a few seconds – this is where the aroma starts to build!
4. Add the chopped onions and sauté until they turn translucent and slightly golden brown. Then, add the chopped tomatoes, salt, and sliced green chillies. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Time for the spices! Mix in the turmeric powder, red chilli powder, and coriander powder. Sauté for a minute until fragrant. Now, add the diced bottle gourd and stir well to coat it with the spice mixture.
6. Pour in ½ cup (120ml) of water, cover the pan, and simmer for 10-12 minutes, or until the bottle gourd is tender. You can check with a fork – it should easily pierce through.
7. Finally, stir in the peanut-garlic powder and cook for another 2-3 minutes, allowing the flavours to meld together. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the bottle gourd! You want it tender, but not mushy.
• Roasting the peanuts and garlic is key to unlocking their flavour.
• Adjust the amount of green chillies and red chilli powder to suit your spice preference.
• A good quality peanut oil adds a lovely flavour to the dish.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Adjusting Spice Level: My friend, Priya, loves to add a pinch of garam masala for extra warmth. You can also use Kashmiri chilli powder for colour without adding too much heat.
• Using Different Gourds: While bottle gourd is traditional, you can experiment with other gourds like ridge gourd (turai) or zucchini.
• Festival Adaptations – Janmashtami: During Janmashtami, many families make this sabzi as an offering to Lord Krishna. It’s considered a very sattvic (pure) dish.

Serving Suggestions

This Lauki Sabzi is incredibly versatile. It’s delicious with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Dal (lentil soup)
• 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

• What type of bottle gourd is best for this recipe? The long, pale green bottle gourd is the most commonly used variety. Look for one that feels firm and heavy for its size.
• Can I make this sabzi ahead of time? Yes, you can! The flavours actually develop even more overnight. Just reheat it thoroughly before serving.
• How can I adjust the spice level? Reduce the amount of green chillies and red chilli powder. You can also remove the seeds from the green chillies to reduce their heat.
• What is asafoetida and can I substitute it? Asafoetida (hing) has a pungent aroma, but it adds a unique savoury flavour. If you can’t find it, you can substitute with a pinch of garlic powder or skip it altogether.
• Is bottle gourd good for weight loss? Absolutely! It’s low in calories and high in water content, making it a filling and healthy option for weight management.