Lauki Recipe – Easy Bottle Gourd & Peas Sabzi with Amchur

Last Updated on 6 months ago by Neha Deshmukh

Lauki Recipe – Easy Bottle Gourd & Peas Sabzi with Amchur

Introduction

There’s just something so comforting about a simple sabzi (vegetable dish) made with everyday ingredients. This Lauki (bottle gourd) and Peas Sabzi is one of those recipes that’s been a staple in my family for years. It’s light, flavorful, and surprisingly satisfying – even for those who aren’t huge fans of bottle gourd! I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a favorite. The little tang from the amchur (dry mango powder) really elevates it. Let’s get cooking!

Why You’ll Love This Recipe

This Lauki and Peas Sabzi is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! It’s healthy and packed with nutrients. Plus, it’s incredibly versatile. You can adjust the spice level to your liking and even add other vegetables. It’s a perfect side dish for roti, chapati, or even rice.

Ingredients

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

• 1 pound Lauki/Doodhi/Bottle Gourd, peeled and shredded (about 400g)
• 2 Tbsp Oil (40ml)
• ½ tsp Cumin Seeds (2.5ml)
• ⅛ tsp Asafoetida (Hing) (a tiny pinch!)
• ½ tsp Turmeric Powder (2.5ml)
• ½ Tbsp Ginger, minced (7.5ml)
• ½ Tbsp Garlic, minced (7.5ml)
• Green Chilies, minced, to taste (adjust to your spice preference)
• 1 small Onion, finely chopped
• Salt, to taste
• 2 Tomatoes, finely chopped
• 2 tsp Coriander Powder (10ml)
• 1 tsp Cumin Powder (5ml)
• Red Chili Powder, to taste (optional)
• ½ tsp Dry Mango Powder (Amchur) (2.5ml)
• ½ cup Green Peas (about 80g)
• Cilantro for garnishing

Ingredient Notes

Let’s talk about a few key ingredients to make sure your sabzi turns out perfectly!

• Lauki (Bottle Gourd) Varieties & Selection: There are a few different types of lauki. The long, dark green ones are generally less watery. Look for a firm lauki with no soft spots.
• The Significance of Amchur (Dry Mango Powder): Amchur adds a lovely tangy flavor that balances the mildness of the bottle gourd. It’s a key ingredient in North Indian cuisine! If you can’t find it, I’ll share a substitute in the FAQs.
• Regional Variations in Spices: Every family makes this a little differently! Some people add a pinch of garam masala, while others prefer more chili powder. Feel free to experiment.
• Choosing the Right Oil for Flavor: I usually use a neutral oil like sunflower or vegetable oil. But for a richer flavor, you can use mustard oil – especially if you’re from North India! Just be mindful of its strong flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s hot, add the cumin seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they start to pop and become fragrant.
2. Stir in the asafoetida and turmeric powder. Cook for just a few seconds – you don’t want to burn them.
3. Add the minced ginger, garlic, and green chilies. Sauté for about 30 seconds, until fragrant. This is where the base of your flavor starts to build!
4. Mix in the chopped onions and a pinch of salt. Cook until the onions turn translucent, about 2-3 minutes. The salt helps them soften faster.
5. Add the chopped tomatoes and cook until they soften and break down, about 3-4 minutes.
6. Now, stir in the coriander powder, cumin powder, red chili powder (if using), dry mango powder, and salt. Cook for another 30 seconds, stirring constantly, to toast the spices.
7. Fold in the shredded lauki and green peas. Make sure everything is well combined.
8. Cover the pan and cook for about 10 minutes, stirring occasionally. This helps the lauki cook evenly and retain some texture. You don’t want it to become mushy!
9. Finally, garnish with fresh cilantro and serve hot with roti or chapati.

Expert Tips

• Don’t overcook the lauki! It’s best when it still has a little bit of bite.
• Adjust the amount of green chilies and red chili powder to your spice preference.
• If you’re using frozen peas, you can add them directly to the pan – no need to thaw them first.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it mild, skip the red chili powder altogether. For extra heat, add a pinch of cayenne pepper.
• Adding Other Vegetables: Feel free to add other vegetables like potatoes, carrots, or cauliflower. Just adjust the cooking time accordingly. My friend, Priya, loves adding diced potatoes to this sabzi.
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the onion and garlic to make this sabzi suitable for fasting.

Serving Suggestions

This Lauki and Peas Sabzi is best served hot with:

• Roti or Chapati (Indian flatbreads)
• Steamed Rice
• 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 is Lauki and what are its health benefits? Lauki, also known as bottle gourd, is a summer vegetable that’s incredibly hydrating and low in calories. It’s a good source of vitamins and minerals and is known for its cooling properties.
• Can I use frozen green peas in this recipe? Absolutely! Frozen peas work just as well as fresh peas.
• How can I reduce the bitterness sometimes found in Lauki? Some lauki can be slightly bitter. To reduce bitterness, you can sprinkle a little salt on the shredded lauki and let it sit for 10-15 minutes before cooking. Then, squeeze out any excess water.
• What is Asafoetida (Hing) and why is it used in Indian cooking? Asafoetida, or hing, has a pungent aroma in its raw form, but it adds a savory, umami flavor to dishes when cooked. It’s often used as a digestive aid and is a staple in many Indian recipes.
• Can this sabzi be made ahead of time? Yes, you can make this sabzi ahead of time. It actually tastes even better the next day!
• What is a good substitute for Amchur? If you don’t have amchur, you can use lemon juice or a splash of white vinegar as a substitute. It won’t have the exact same flavor, but it will still add a nice tang.