Lauki Recipe- Authentic Indian Bottlegourd Stir-Fry with Spices

Last Updated on 6 months ago by Neha Deshmukh

Lauki Recipe – Authentic Indian Bottlegourd Stir-Fry with Spices

Introduction

There’s just something so comforting about a simple, home-style Indian stir-fry, isn’t there? This Lauki recipe – or Bottlegourd stir-fry – is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s light, flavorful, and surprisingly satisfying. I first made this myself when I was trying to incorporate more veggies into our family’s meals, and it quickly became a regular on our rotation! It’s a fantastic way to enjoy lauki, even if you think you don’t like it. Trust me on this one!

Why You’ll Love This Recipe

This Lauki recipe is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! It’s packed with flavor thanks to the tempering of spices. Plus, it’s a healthy and delicious way to enjoy a often-underappreciated vegetable. It’s a perfect side dish for roti or rice, and it’s a great way to add some variety to your Indian meal.

Ingredients

Here’s what you’ll need to make this delicious Lauki stir-fry:

• 4 cups Lauki/Doodhi/Bottlegourd, cubed (about 400g)
• 1 tbsp Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 tsp Chana Daal (split chickpeas)
• 1 tsp Urad Daal (split black lentils)
• 0.125 tsp Fenugreek (Methi) Seeds
• 1 sprig Curry Leaves
• 1 Dried Red Chili
• 1 pinch Asafoetida (Hing)
• 0.25 tsp Turmeric Powder
• To taste Green Chillies, finely chopped
• 1 medium Onion, finely chopped
• To taste Red Chili Powder
• To taste Salt
• 0.5 cup Milk (about 120ml)

Ingredient Notes

Let’s talk about these ingredients for a minute!

• Lauki/Bottlegourd: This humble vegetable is incredibly good for you! It’s super hydrating, low in calories, and packed with vitamins and minerals. It’s especially great during the warmer months.
• Dals (Chana & Urad): Using a mix of dals adds a lovely nutty flavor and texture. In some regions, people also add a touch of moong dal for extra creaminess.
• Spices: The combination of mustard seeds, cumin, and curry leaves is a classic South Indian tempering that forms the base of so many delicious dishes. Don’t skip the curry leaves – they add a wonderful aroma!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a unique savory depth. It also aids digestion. If you’re not familiar with it, don’t worry – I’ll cover substitutions in the FAQs.
• Curry Leaves: Fresh curry leaves are essential here. Dried ones just don’t have the same vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a medium pan over medium heat. Once it’s hot, add the mustard seeds. Let them pop and splutter – this usually takes about 10-15 seconds.
2. Now, add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Stir in the chana dal, urad dal, and fenugreek seeds. Cook for about 30 seconds, stirring constantly, until they turn lightly golden.
4. Add the dried red chili, asafoetida, and turmeric powder. Give everything a good mix.
5. Toss in the green chilies, chopped onions, and cubed lauki. Stir well to combine everything with the spices.
6. Season with salt and red chili powder to your liking. Cover the pan and cook for 5-7 minutes, or until the lauki is tender. You might need to add a splash of water if it starts to stick.
7. Pour in the milk, stir well, and continue to cook until the milk evaporates and leaves a creamy coating on the lauki. This usually takes another 3-5 minutes. Keep stirring to prevent sticking!
8. Serve hot with chapati or roti.

Expert Tips

Want to make this Lauki stir-fry perfect? Here are a few tips I’ve learned over the years:

• Creamy Texture: The key to a creamy texture is to cook the lauki until it’s really tender and then let the milk reduce properly. Don’t rush this step!
• Preventing Sticking: Lauki can sometimes stick to the pan. Using a non-stick pan helps, but also make sure you’re stirring frequently, especially when the milk is evaporating.
• Tempering Spices: Don’t overheat the oil when tempering the spices. You want them to sizzle and release their aroma, not burn.

Variations

• Vegan Adaptation: Simply substitute the milk with coconut milk or any other plant-based milk. It adds a lovely flavor!
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilies and red chili powder.
  • Medium: Use 1-2 green chilies and 1/2 tsp red chili powder.
  • Hot: Add more green chilies and up to 1 tsp of red chili powder.
• Festival Adaptations: This Lauki stir-fry is often made during festivals like Navratri, where it fits into the vegetarian and often fruit/vegetable-focused menus.
• Gluten-Free Option: This recipe is naturally gluten-free!

Serving Suggestions

This Lauki stir-fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Roti or Chapati: A classic pairing! The soft, warm bread is perfect for soaking up the flavorful sauce.
• With Rice: Serve it alongside a simple bowl of steamed rice for a complete meal.
• With Dal: Pair it with your favorite dal (lentil soup) for a protein-packed and satisfying meal.

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 Lauki good for weight loss? Absolutely! It’s low in calories and high in fiber, making it a great addition to a weight loss diet.
• Can I use a different vegetable instead of Lauki? You can try substituting it with zucchini or even potatoes, but the flavor and texture will be different.
• What is Asafoetida (Hing) and can I skip it? Asafoetida has a pungent smell in its raw form, but it adds a lovely savory flavor when cooked. If you can’t find it, you can skip it, but it does add a unique depth.
• How can I adjust the consistency of the stir-fry? If you want a drier stir-fry, cook for longer to evaporate more of the milk. If you prefer it more saucy, add a splash more milk.
• Can this be made ahead of time? You can chop the vegetables and measure out the spices ahead of time to save time during cooking. However, it’s best to make the stir-fry fresh for the best flavor and texture.