Anupama Special Tomato Chutney

Ingredients

• 500 g Bottle Gourd (Lauki) (peeled and cut into 1‑cm cubes)
• 4 medium Tomatoes (ripe, roughly chopped)
• 1 large Onion (finely sliced)
• 3 pieces Garlic Cloves (minced)
• 1 piece Green Chili (slit lengthwise (optional for heat))
• ½ tsp Mustard Seeds (for tempering)
• ½ tsp Cumin Seeds
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• to taste Salt
• 2 tbsp Vegetable Oil (for cooking and tempering)
• 8 pieces Curry Leaves (optional, adds aroma)
• ½ tsp Sugar (balances acidity in chutney)

Instructions

1. Prepare the Bottle Gourd

   Peel the lauki, discard the seeds, and cut into 1‑cm cubes. Rinse and set aside on a clean kitchen towel to drain.

   Time: PT5M

2. Temper the Spices

   Heat 1 tbsp oil in the skillet over medium heat. Add mustard seeds; when they start to pop, add cumin seeds, curry leaves, and sliced green chili. Stir for 10 seconds.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onion & Garlic

   Add the sliced onion to the skillet and sauté until translucent (about 3 minutes). Then add minced garlic and cook another 30 seconds.

   Time: PT4M

   Temperature: Medium heat

4. Cook the Lauki

   Add the lauki cubes, turmeric, red chili powder, coriander powder, and salt. Stir to coat the spices, then cover and cook on low‑medium heat for 12 minutes, stirring occasionally, until the lauki is tender but not mushy.

   Time: PT12M

   Temperature: Low‑medium heat

5. Make Tomato Chutney

   While the lauki cooks, heat 1 tbsp oil in a saucepan over medium heat. Add a pinch of mustard seeds; when they pop, add the chopped tomatoes, a pinch of salt, and sugar. Cook, stirring occasionally, until tomatoes break down and the mixture thickens (about 8 minutes). Blend to a smooth consistency using a blender or immersion blender.

   Time: PT8M

   Temperature: Medium heat

6. Combine & Finish

   Turn off the heat on the lauki skillet. Transfer the cooked lauki to a serving bowl and drizzle the fresh tomato chutney over the top. Garnish with a few fresh coriander leaves if desired.

   Time: PT2M

7. Plate and Serve

   Serve the lauki sabzi alongside dal and steamed rice or Indian flatbreads. Enjoy the tangy tomato chutney as a dip or mixed into the sabzi.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g