Simple Bottle Gourd Curry (Lauki Sabzi)

Name: Simple Bottle Gourd Curry (Lauki Sabzi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g bottle gourd (peeled, cubed into 1-inch pieces); 1 tbsp oil; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 2 pcs garlic (cloves, minced); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder; 0.25 tsp salt; 1 pinch garam masala; 1 pinch dry mango powder; 0.25 cup water (for cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A light, everyday North Indian curry made with tender bottle gourd simmered in a delicate tomato-onion masala. Mildly spiced and cooked without heavy cream or nuts, this home-style lauki sabzi is perfect with roti or rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

80 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the bottle gourd.
1.Peel the bottle gourd and cut into 1-inch cubes.
2.Wash the cubes in water and drain well.
TIPChoose a young, tender lauki — older ones can be fibrous and seedy.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.
2.Add cumin seeds and let crackle for 15 seconds.
3.Add asafoetida and slit green chili, stir briefly.
saute · ~9 min
Build the masala base.
1.Add chopped onions and sauté until translucent (3-4 min).
2.Add grated ginger and minced garlic, cook until raw smell disappears (1 min).
3.Add chopped tomatoes and cook until soft and oil separates (4-5 min).
TIPMash the tomatoes with the back of the spoon as they cook — this builds body in the gravy.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat to prevent burning.
2.Add turmeric powder, coriander powder, red chili powder, and salt.
3.Sauté for 30-40 seconds until fragrant.
TIPKeep the heat low here — dry spices burn quickly and turn bitter.
simmer · ~15 min
Cook the lauki.
1.Add the cubed bottle gourd to the pan and stir to coat with masala.
2.Pour in the water, cover with a lid, and simmer on low heat for 12-15 minutes.
3.Stir once halfway through. The lauki is done when tender but still holds its shape.
TIPBottle gourd releases its own water as it cooks — resist adding extra liquid or it will turn mushy.
mix · ~1 min
Finish with final seasonings.
1.Uncover and sprinkle garam masala and dry mango powder over the cooked lauki.
2.Stir gently to mix without breaking the pieces.
3.Cook uncovered for 1 more minute.
TIPAdding amchur at the end keeps its tang bright — cooking it too long dulls the flavor.
garnish
Garnish with fresh coriander and serve hot.
1.Transfer to a serving bowl and sprinkle chopped coriander leaves on top.
2.Serve hot with roti, paratha, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a young, tender bottle gourd (lighter green with soft fuzz) to avoid a fibrous texture.
2
Sauté the onion-tomato masala until oil visibly separates — this removes raw flavors and deepens the gravy.
3
Resist adding extra water; bottle gourd releases enough moisture as it cooks for a semi-dry consistency.
4
Test doneness by pressing a cube with a spoon — it should yield easily but still hold its shape without turning mushy.
5
Add dry mango powder (amchur) only at the end to preserve its bright, tangy note.
6
For a lighter version, skip the oil and dry-roast cumin seeds before adding the masala base.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This dish is already vegan as written (no dairy or animal products). For extra richness, stir in a splash of coconut milk at the end.

low oil

Low-oil

Reduce oil to 1/2 tablespoon and dry-roast the cumin seeds before adding a splash of water to sauté the onions. The lauki's natural moisture keeps the dish from drying out.

protein boost

Protein boost

Add 1/2 cup of cooked chana dal or yellow moong dal along with the lauki. The legumes thicken the gravy and turn this side into a one-pot meal.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Hydrating and Low Calorie

Bottle gourd is over 90% water, making this sabzi naturally light and hydrating — ideal for a low-calorie meal base.

✓

Digestive Support

Asafoetida (hing) and ginger are traditionally used in Indian cooking to aid digestion and reduce bloating, complementing the easy-to-digest lauki.

✓

Rich in Antioxidants

Turmeric and coriander powder provide anti-inflammatory curcumin and flavonoids, while fresh cilantro adds a dose of vitamin K and protective plant compounds.

QUESTIONS?

Frequently asked questions

You likely added too much water at the start. Bottle gourd releases plenty of moisture during cooking — use only the called-for 1/4 cup (or less) and simmer uncovered for the last 2 minutes to let excess steam escape.

PAIRS WELL WITH