Lauki Curry (Opo Squash Curry)

I am standing in my mother-in-law’s kitchen with my hair up in a knot and my kaftan hitched up to my knees. It is summer and the monsoons are in full swing. The humidity makes me hot and sweaty, but I am the sous-chef for the day and dare not leave my post!

Since Mummy is on her own, she does not believe in keeping a cook and prefers to do everything herself, except for a domestic helper for sweeping, swabbing, and general help around the house.

I wash and peel the bottle gourd, cut it up into bite size bits, and then peel and chop the onions. Once the cilantro has been cleaned, we get started.

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Lauki Curry (Opo Squash Curry)

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

A lightly spiced, fragrant, and tangy curry. Lauki can be sautéed, curried, mixed with lentils, and used in soups.

Ingredients

• 1 medium lauki/opo squash
• 1 medium onion (finely diced)
• 1 large tomato (chopped finely)
• 1 small dry red chili (or a fresh green Serrano chili, to taste)
• 2 Tbsp ginger-garlic paste
• 1 tsp turmeric
• ¼ tsp red chili powder
• ½ tsp cumin seeds
• 1 tsp salt
• 3-4 cups water
• 1 Tbsp chopped cilantro (for garnish)

Instructions 

• To prep your squash, wash it, and then cut both ends and peel the skin off with a vegetable peeler.
• Slice the peeled squash in half. You can remove the seeds and any squishy pulp if these seeds are too large (as in older squash).
• Now slice each half lengthwise, then across to form bite-sized cubes.
• Heat oil over medium heat in a deep skillet or stock pot (need a lid).
• Add the red/green chili until it turns dark, for about 30 seconds.
• Add the cumin seeds, let them sizzle, and immediately add the finely diced onion. Do this quickly so that the cumin seeds don't burn.
• Sauté the onions until they are medium brown (5-7 minutes).
• Add the ginger-garlic paste along with the turmeric and chili powder. Stir.
• Now sauté the mixture for about a minute or so, until you feel the ginger-garlic paste sticking to the bottom of the pan.
• Add the chopped tomato. Continue to sautée for another 5-7 minutes until the tomatoes are well cooked and mushy.
• Add the squash, stir, and sauté for approximately 2 minutes until the squash is nicely coated with the onion-tomato mixture (masala).
• Add the water and salt. Stir, cover, and cook for about 20 minutes until the squash is fork-tender.
• Pour into a serving dish and garnish with chopped cilantro.
• Serve with boiled white or brown rice, roti, or as a side to a meal.

Notes

Adding more or less water can increase or decrease your gravy. 

 

Course: Vegetarian

Cuisine: Indian

Keyword: curry, lauki, opo squash