Lauki Ki Sabzi (Bottle Gourd Curry)

Ingredients

• 0.5 kg Bottle Gourd (Lauki) (washed, peeled, cut into very fine dice; keep in water to prevent discoloration)
• 1 tablespoon Mustard Oil (high smoke‑point oil, gives authentic flavor)
• 1 teaspoon Cumin Seeds (whole seeds)
• pinch Asafoetida (Hing) (adds depth; use sparingly)
• pinch Turmeric Powder (for color and subtle earthiness)
• 1.5 teaspoons Kashmiri Red Chili Powder (mild heat and bright red color)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Coriander Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Garam Masala
• 0.5 teaspoon Sugar (balances acidity of tomato)
• 0.5 cup Tomato Puree (or freshly grated tomatoes if puree unavailable)
• 0.25 cup Water (helps create steam in pressure cooker)

Instructions

1. Prepare the Bottle Gourd

   Wash the bottle gourd thoroughly, peel it, and cut it into very fine dice. Immediately place the diced gourd in a bowl of water to prevent it from turning black.

   Time: PT5M

2. Measure Spices and Tomato Puree

   Measure mustard oil, cumin seeds, asafoetida, turmeric, Kashmiri red chili powder, coriander powder, chaat masala, garam masala, salt, sugar and tomato puree.

   Time: PT5M

3. Temper the Oil

   Place the pressure cooker on medium flame, add mustard oil and let it heat until shimmering. Add cumin seeds and a pinch of asafoetida; sauté until the cumin turns light brown.

   Time: PT2M

4. Cook the Tomato Base

   Stir in the tomato puree and all dry spices (turmeric, red chili powder, coriander powder, chaat masala, garam masala, salt, sugar). Cook, stirring frequently, until the oil begins to separate from the masala.

   Time: PT4M

5. Add the Bottle Gourd

   Drain the diced gourd from the water and add it to the cooker. Mix well so the pieces are coated with the tomato‑spice masala.

   Time: PT2M

6. Pressure Cook

   Add ¼ cup water, close the lid, and cook on medium flame for 4‑5 whistles (approximately 7 minutes).

   Time: PT7M

   Temperature: medium flame

7. Release Pressure and Finish

   Turn off the heat, allow the pressure to release naturally for 2 minutes, then open the cooker. Stir, taste, and adjust salt or spice if needed.

   Time: PT2M

8. Serve

   Transfer the lauki sabzi to a serving plate, garnish with fresh coriander if desired, and serve hot with roti, paratha or rice.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g