Lauki! Many people would make face like this. I couldn’t find the best face than this as I remember a few from my family itself making faces when they hear its lauki ki sabzi in lunch today. Lauki or bottle gourd veggie is common in most of the Indian houses. There are variations like some make lauki ki tamatar wali sabzi, lauki ka kofta and sometimes the plain and simple one lauki ki sabzi, the recipe for which I am sharing here. This is simple, healthy and can be made within fifteen minutes. So, if you are in a hurry for office, you can make this easily and pack in your lunchbox.
Known by various names — doodhi, dudhi, ghiya or lauki, it’s a healthy option for lunches or dinner. It’s light on the stomach. One of the best ways to check if lauki is good and fresh is to lightly pierce it with nails. If it pierces easily, it’s good to be bought.
Well, this might not pamper your taste buds like a spicy veggie, but it’s good for health and takes less time. With just a few ingredients, this lauki ki sabzi is easy to make.
Follow these simple steps, and you can make with this recipe an easy and tasty lauki ki sabzi.
How to Make Lauki ki Sabzi
A step by step guide to making a simple and healthy bottle gourd or lauki ki sabzi for breakfast or main course
- 1/2 kg Lauki, chopped
- 1 tbsp Zeera or Cumin seeds
- 1 tbsp Refined oil
- Salt according to taste
- 1 Green chilly
- Heat a pressure cooker, add refined oil.
- Heat it on high flame for a minute.
- Add cumin seeds, let them splutter for 10 seconds.
- Add chopped lauki and stir fry on high flame for a minute.
- Add salt and chopped green chilly.
- Pressure cook for one whistle on high flame.
- Open the lid, and roast till the fat separates.
- Lauki ki sabzi is ready. Serve hot with parathas or rotis.
How to Make Easy and Plain Lauki ki Sabzi
This Lauki ki sabzi recipe is just easy and tasty. All you need to do is peel and chop the bottle gourd as shown below in pic. With your nail, pinch the inner flesh. If your nails slide in easily, it’s just perfect, you need not discard the seeds. But if the seeds are hard, you need to discard them off. This is an easy way to check whether to cook the bottle gourd or lauki with seeds or without seeds.
The next step is to chop them in thick pieces; the bottle gourd pieces shouldn’t be too thin, else the sabzi will look like it has been mashed. Avoid thin slices.
Once you have chopped the lauki, put a pressure cooker on the heat. Let the water drops evaporate. Once the cooker is dry, pour one tablespoon refined oil and heat it on high flame for a minute. The oil must be hot by now. Add zeera or cumin seeds to it. Let the seeds splutter, but be sure they do not get burnt. If zeera seeds get burnt they will make the veggie bitter. So, make sure they do not get burnt.
Add lauki pieces now and fry for a minute on high flame. Stir. Add salt and green chillies to the sabzi.
Close the lid of the pressure cooker and let it whistle just once. Open the pressure cooker and let the excess water from sabzi evaporate. Cook on high flame, and till the fat separates from the lauki ki sabzi.
Tips: The salt and chillies should be lesser before you pressure cook the lauki ki sabzi. You can adjust it while roasting after the whistle.
–Recipe and Images shared by Sara Khan