Lauki Curry - Easy Bottle Gourd Gravy Recipe - Dudhi Gravy for Roti

Hi guys, Lauki Gravy/ Bottle Gourd Curry is a simple and healthy curry prepared with Bottle Gourd (Lauki, Dudhi, sorakaya or sorakkai). Bottle gourd is one of the healthiest vegetables and is excellent to have during summers. I’m sharing a very traditional Lauki curry recipe with step by step pics, it’s a super healthy and low carb recipe.

Bottle Gourd / Lauki reduces heat during summers

Lauki Curry is an excellent choice of accompaniment for chapathi / roti or rice. This is a must have for those who want to lose weight or to maintain a healthy weight. Bottle gourd is a constant staple in our house during summers, it is an excellent coolant.

Lauki curry is an easy and slightly spiced version of lauki sabzi. Making this gravy does not take time and gets done quickly.

Preparation

Peel the skin of bottle gourd and discard the seeds. But if the seeds are very tender, then you can use it. Chop lauki into small cubes.

Finely chop onion, ginger and tomatoes.

Heat oil in a pan. Once the oil is hot, add cumin seeds, cloves, cinnamon, red chilli and pepper corns.

When cumin seeds sizzle, add onions, green chilli, ginger and curry leaves.

Saute onions until it turns translucent. Then add tomatoes, chilli powder, turmeric powder and coriander powder. Cook until tomatoes become soft.

Add bottle gourd and mix well so that it is well coated with the masala.

Add 1.5 cups of water, salt and cover with the lid and cook for 6 to 8 minutes.

Open the lid and cook another 5 minutes on medium heat. You can adjust the consistency of the gravy by adding more water.

Garnish with coriander leaves and serve hot with roti or rice.

Ingredients

Bottle Gourd – 4 cups chopped
Green Chillies – 1 finely chopped
Onion – 1 chopped
Tomato – 2 chopped
Ginger – 1 inch piece, finely chopped

For the Spice Powder

Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Salt as per taste

For the seasoning

Cumin seeds – 1 tsp
Cloves – 2
Red Chilli – 1
Cinnamon – 1 inch piece
Curry leaves – a sprig
Oil – 1 tbsp

For Garnishing

Coriander leaves – 1 tbsp finely chopped

Method

Finely chop onion, ginger and tomatoes.
Heat oil in a pressure pan or cooker.
Once the oil is hot, add cumin seeds, cloves, cinnamon, red chilli and pepper corns.
When cumin seeds sizzle, add onions, green chilli, ginger and curry leaves.
Saute onions until it turns translucent. Then add tomatoes, chilli powder, turmeric powder and coriander powder.
Cook until tomatoes become soft.
Add bottle gourd and mix well so that it is well coated with the masala.
Add 1.5 cups of water, salt and close the lid and cook for 6 to 8 minutes.
Open the lid and cook for another 5 minutes on medium heat. You can adjust the consistency of the gravy by adding more water.
Garnish with coriander leaves and serve hot with roti or rice.

My Top Tip

You can also add potato with bottle gourd. Peel and chop the potato and add it when you add bottle gourd pieces. My kids like it with potato. It makes the curry a bit milder for them and it also gives the necessary starch for their growth.

Note

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