Roasted Lauki Tomato Recipe – Authentic Indian Bottle Gourd Curry

Last Updated on 2 months by Neha Deshmukh

Roasted Lauki Tomato Recipe – Authentic Indian Bottle Gourd Curry

Hey everyone! If you’re looking for a comforting, flavorful curry that’s a little different from the usual, you have to try this Roasted Lauki Tomato Curry. It’s a dish my grandmother used to make, and the smoky flavor from roasting the vegetables just takes it to another level. It’s surprisingly easy, and honestly, so good for you!

Why You’ll Love This Recipe

This isn’t your average lauki (bottle gourd) curry. Roasting the lauki and tomatoes first intensifies their flavors and adds a beautiful smoky depth. It’s a fantastic way to enjoy lauki, even if you’re not usually a fan – trust me on this one! Plus, it’s a relatively quick weeknight meal, ready in under 40 minutes.

Ingredients

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

• 1 whole lauki / bottle gourd (about 500g)
• 2 whole tomatoes
• 7 cloves garlic
• 2 tbsp oil
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• 1 whole onion
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste (about ¾ tsp)
• 2 tbsp fresh coriander leaves, chopped
• 1 slit green chilli (optional)

Ingredient Notes

Let’s talk ingredients! Lauki is incredibly versatile and packed with nutrients – it’s super hydrating and great for digestion.

• Roasting the Veggies: Traditionally, this is done over an open flame in India, which gives it that amazing smoky flavor. But don’t worry if you don’t have a gas stove; I’ll share an oven option later!
• Hing (Asafoetida): This little pinch of magic adds a wonderful savory depth. It might smell a bit pungent on its own, but it mellows out beautifully when cooked. If you can’t find it, I’ll tell you what you can do in the FAQs.
• Tomatoes: Ripe, juicy tomatoes are best for this recipe. Roma or vine-ripened tomatoes work wonderfully.
• Spice Level: Feel free to adjust the chilli powder to your liking. I like a mild warmth, but you can definitely kick it up a notch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit the lauki lengthwise. Then, carefully stuff the garlic cloves into the slits. Lightly grease the lauki with a little oil – this helps it roast nicely.
2. Now, for the fun part! Roast the lauki and tomatoes directly on a gas flame or grill, turning them regularly until they’re nicely charred on all sides. This usually takes about 10-15 minutes.
3. Once they’re cool enough to handle, peel off the charred skin and mash the roasted lauki and tomatoes into a coarse mixture. Don’t make it too smooth; a little texture is good!
4. Heat the oil in a pan over medium heat. Add the cumin seeds and hing. Let them sizzle for a few seconds until fragrant.
5. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and cook for another minute until the raw smell disappears.
6. Time for the spices! Add the turmeric powder, chilli powder, coriander powder, garam masala, and salt. Cook for a minute or two, stirring constantly, until everything is nicely combined and aromatic.
7. Now, add the mashed lauki-tomato mixture to the pan. Mix well and cook for 5-7 minutes on low heat, stirring occasionally. This allows the flavors to meld together beautifully.
8. Finally, garnish with fresh coriander leaves and a slit green chilli (if using). Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan when roasting the vegetables. Work in batches if necessary.
• Keep a close eye on the lauki and tomatoes while roasting to prevent them from burning.
• Adjust the amount of salt and spices to your taste.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a finely chopped Serrano pepper along with the green chilli. For a milder curry, skip the green chilli altogether.
• Festival Adaptations – Navratri Friendly: Skip the onion and garlic for a Navratri-friendly version.
• Regional Variations – Punjabi vs. Gujarati Style: My mom (Gujarati) always adds a tiny bit of sugar to balance the flavors, while my friend’s mom (Punjabi) prefers a generous squeeze of lemon juice at the end. Both are delicious!

Serving Suggestions

This Roasted Lauki Tomato Curry is fantastic with:

• Roti (whole wheat flatbread) – my personal favorite!
• Steamed rice
• Paratha (stuffed flatbread)
• A side of raita (yogurt dip) to cool things down.

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! Lauki is low in calories and high in fiber, making it a great addition to a weight loss diet.
• Can I roast the vegetables in the oven instead of on a flame? Yes, you can! Preheat your oven to 200°C (400°F). Place the lauki and tomatoes on a baking sheet and roast for about 20-25 minutes, turning halfway through, until charred.
• What is hing and can I skip it? Hing (asafoetida) is a resin with a pungent smell used for flavoring. If you can’t find it, you can skip it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute.
• How can I make this curry less bitter? Sometimes lauki can be a little bitter. Adding a pinch of sugar or a squeeze of lemon juice can help balance the flavors.
• What is the best type of roti to serve with this curry? Honestly, any roti will do! But I especially love it with a soft, whole wheat roti made with a little ghee.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!