Bottle Gourd or Opo Squash, also known in India as lauki, ghiya, dudhi, sorakkai, etc., is a summer vegetable that is used in a variety of Indian dishes. It is made into sabzis (sautéed vegetables), and curries, and incorporated into dals. The squash is a savory, healthy vegetable rich in nutrients. It is a good pick-me-up when you are feeling under the weather.
When picking lauki, be sure to check for firmness. If it feels slightly soft or browning, it is over-ripe, and it is best to avoid it for cooking.
This recipe is a Punjabi-style simple lauki sabzi, which I adapted from watching my mother-in-law cook. She would often cook it minus the onions or sometimes minus both the onions and tomatoes.
Since bottle gourd can be quite bland, the spices and tomatoes give it a nice, savory, tangy flavor.
Lauki Sabzi (Bottle Gourd Sautéed in Spices)
Ingredients
- 1 medium lauki (gourd) (approximately 3 cups )
- 3 tbsp cooking oil
- 1 whole red chili (optional)
- ½ tsp whole cumin seeds
- 2 tsp ginger, chopped
- 1 medium onion, diced (about ¾ cup)
- ½ tsp turmeric powder
- ½ tsp red chili powder or red chili flakes (adjust to your taste)
- 2 medium tomato, diced fine (or 2 tbsp tomato paste)
- 2 tsp ghee or butter
Garnish
- ½ tsp garam masala
- 1 tbsp chopped cilantro / coriander leaves
Instructions
To Prepare
- Wash the gourd, cut both ends, and peel the skin.
- Cut it lengthwise into half and then again in half.Remove any seeds. There is no harm if a few remain. Chop the gourd into bite-size cubes.
- Set aside in a bowl of water.
To Cook
- Turn on the stove to medium heat, place a wok, skillet, or frying pan on the stove. Add the oil until heated.
- Add the whole red chili and swirl it around in the oil until it darkens, about 30 seconds. The fumes are pungent, so be careful if you don't want to cough!
- Add the cumin seeds (careful of splutter).
- When slightly brown (about30 seconds), add the chopped ginger. Stir for 30 seconds and add the onions. Sauté for 4-5 minutes.
- Now add the turmeric and chili powder. Give it a quick stir, then add the chopped tomatoes. Cook till the oil starts to surface, 5-7 minutes. If you are using the tomato paste, it takes about 2 minutes.
- While the tomatoes are cooking, drain the gourd in the bowl of water bowl and set aside.
- Once the oil surfaces on the onion tomato mixture (masala), add the gourd.
- Stir well for about 2-3 minutes until the gourd is nicely coated with the masala. Cover, reduce heat to medium low and cook, stirring occasionally for approximately 15 minutes until the gourd is fork tender.
- The gourd should release enough of its own moisture to cook in, but you can add ¼ cup of hot water if it appears to be drying out before it is cooked.
- Uncover and check the lauki to see if it is done and that the oil is surfacing on the sides.
- Now add the 2 teaspoons of ghee. Stir the sabzi. Cover and remove from heat.
- Transfer to a serving dish.
- Garnish with the cilantro and garam masala.
Notes
