Amazing Lauki Ki Sabzi! Masala Lauki! Dhaba style Lauki Ki Sabji (Bottle Guard in delicious Gravy) is a delicious sabzi of lauki in thick gravy. This is an unique preparation of lauki (bottle guard) that is loved by all. After eating this dish you will never find lauki boring.
Masala Lauki makes for delicious gravy of Lauki. This simple and easy curry is prepared with Bottle Gourd (Doodhi, Ghiya, Lauki) in an onion-tomato base gravy and a few Indian spices.
Known by the different names lauki, ghiya, dhudhi, sorakaya, bottle gourd, opo squash this vegetable is extremely healthy. Bottle gourd has always been one of the healthiest vegetables. It is rich in Vitamin & Calcium. This vegetable is full of water, about 92%, and has rich nutrients and minerals to keep your body hydrated. It also helps in weight loss, cools your body, helps digestion. It is low in calories and is recommended for diabetes patients.
Things to keep in mind while making Lauki Ki Sabzi
- Always cut lauki into equal pieces for perfect cooking.
- Lauki turn mushy if overcooked slightly also.
- It has high water content, so add water gradually as required.
- Make sure to cook onion and tomato very well, else it will give the raw taste.
- Lower the flame while adding spices to prevent from burning and sprinkle a spoon of water for the spices to cook.
Lauki can be made in number of ways. A simple and humble Lauki Ka Stew is a quick hassle free recipe. Chana dal Lauki is full of protein and fibre. If you want to indulge then go for Lauki ka Kofta. Our latest preparation is this mouth watering Dhaba style Lauki Ki Sabji (Bottle Guard in delicious Gravy). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Lauki Masala
500 grams bottle gourd (lauki)
Salt to taste
1 teaspoon Kashmiri red chilli powder
1/4 teaspoon haldi (turmeric)
2 tablespoon besan (gram flour)
1 teaspoon oil
For the gravy
1 tablespoon oil
1/2 teaspoon cumin
1 bay leaf
2 green cardamom
2 cloves
Pinch of hing (asafoetida)
1 cup finely chopped onions
1 teaspoon ginger garlic paste
1/2 cup tomato puree
1/4 teaspoon haldi (turmeric)
2 teaspoon dhania powder (coriander powder)
1 teaspoon Kashmiri red chilli powder
1/4 cup dahi (plain curd)
1 onion cubed
1 medium capsicum cubed
1 teaspoon kasuri methi (dry fenugreek leaves)
1 teaspoon garam masala
1 tablespoon chopped coriander
Directions for Dhaba Style Lauki ki Sabji
- Peel and wash the lauki. Cut into 1/2 inch rounds.
- Sprinkle with haldi, chilli, salt and leave for 10 minutes. Now sprinkle besan to coat them evenly. Keep it aside.
- Heat oil in a broad pan, pan fry the lauki disks in batches, till half cooked. Keep aside.
- Heat oil in a pan; add jeera, green chilli, chopped onions and sauté till onions are pink.
- Add ginger garlic paste.
- Add tomato puree and mix it.
- Now add haldi, dhania powder, chilli powder and sauté for a minute.
- Add dahi (plain curd) and mix it evenly. Add dried kasuri methi and sauté till oil starts to separate.
- Add 1 cup water and bring it to boil.
- Add cubes of onions and capsicum. Finally add pan fried lauki.
- Cover and cook till lauki is cooked.
- Finally add chopped coriander.
- Adjust the seasoning (by adding garam masala) and serve.
