Lauki Sabzi
Light, homestyle bottle gourd cooked with onion, tomato, and everyday spices until soft and gently flavorful. This simple North Indian sabzi is comforting, easy on the stomach, and pairs well with roti or dal-rice.
For 4 servings
- prep · ~15 min
Prep the lauki and other ingredients.
1.Peel the lauki and cut it into small even cubes.2.Chop the onion and tomatoes finely.3.Slit the green chili and grate the ginger. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~4 min
Cook the onion, ginger, and green chili.
Add onion, ginger, and green chili. Cook for 3 to 4 minutes until the onion turns soft and lightly golden.
- saute · ~5 min
Add the tomatoes and dry spices.
1.Add chopped tomatoes and cook until they turn soft.2.Add turmeric powder, coriander powder, red chili powder, and salt.3.Mix well and cook until the masala looks blended and lightly glossy. - simmer · ~15 min
Cook the lauki until tender.
Add the cubed lauki and mix well with the masala. Pour in water, cover, and cook on low heat for 12 to 15 minutes, stirring once or twice, until the lauki is soft and most of the moisture dries up.
TIPKeep the heat low and avoid too much water. Lauki releases its own moisture as it cooks. - garnish
Finish with coriander leaves.
- serve
Serve hot.
Serve the lauki sabzi hot with roti, phulka, or as part of a simple home-style meal.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender lauki with pale, unblemished skin; if the seeds look large and hard, trim that spongy center away.
- 2Cut the lauki into small even cubes so it softens uniformly and absorbs the onion-tomato masala better.
- 3Let the tomatoes cook until the masala turns lightly glossy before adding lauki; this prevents a raw, sharp tomato taste.
- 4Add only the stated water at first, because bottle gourd releases plenty of liquid as it simmers.
- 5Cook covered on low heat and stir just once or twice; too much stirring can make the lauki break down and turn mushy.
- 6The sabzi is done when a cube can be pressed easily with a spoon but still holds its shape.
- 7This dish tastes even better after 15 to 20 minutes of resting, when the mild lauki picks up the spice flavors.
- 8Refrigerate leftovers for up to 2 days and reheat uncovered briefly to evaporate any extra water.
Adapt it for your goals.
Low-oil
Use 1 to 2 teaspoons oil and a splash of water while sautéing the onions; good if you want an even lighter everyday sabzi.
no onion no garlicNo-onion-no-garlic
Skip the onion and cook the tomatoes with ginger, cumin, and spices for a simple satvik-style version.
moong dalMoong-dal
Add a few tablespoons of soaked yellow moong dal with the lauki for a heartier sabzi that pairs especially well with roti.
spicierSpicier
Increase green chili or red chili powder and finish with a little garam masala for a bolder, less delicate flavor.
Why this is on our healthy list.
Light and Hydrating
Bottle gourd is a water-rich vegetable, so this sabzi is gentle, light, and well suited to simple home-style meals.
Vegetable-Forward Dish
With lauki, onion, tomato, ginger, and coriander leaves, the dish provides plant ingredients in a very everyday, easy-to-digest format.
Modest Oil Cooking
The recipe uses only a small amount of oil, relying more on slow simmering and the vegetable's own moisture for cooking.
Frequently asked questions
The lauki cubes should turn tender enough to press easily with a spoon or fork, but they should not collapse completely.
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