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Lauki Curry (Opo Squash Curry)

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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
Cook Time 30 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
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Lauki Sabzi (Bottle Gourd Sautéed in Spices)

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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.

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Lauki Sabzi (Bottle Gourd Sautéed in Spices)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
A savory, healthy vegetable rich in nutrients—a good pick-me-up when you are feeling under the weather.

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

Lauki sabzi goes well with roti or any other flat bread or as a side to a meal.   
    
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: bitter gourd, lauki, sabzi
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In Main Dishes

Lauki Channa Dal (Bottle Gourd Chickpea Curry)

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We are visiting my husband’s Mamajee (mother’s brother) in Chandigarh. Mamijee (his wife) is busy in the kitchen supervising the meal. I am with her to see if I can lend a hand—and, since I am family, it would be most disrespectful of me to sit like a guest and not ask if I can help! The dal is already boiled, and the lauki (bottle gourd) is being prepared. I watch and try to stay out of the way until I am needed.

Bottle gourd belongs to the family of summer squashes in India like Ridge gourd (Tori) and Indian round gourd (Tinda).

Lauki always makes me think of Loki in Norse Mythology!

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Lauki Chana Dal (Bottle Gourd Chickpea Curry)

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
A North Indian specialty, perfect for a vegetarian main or side dish!

Ingredients

For the Dal

  • 1 cup channa dal
  • 1 tbsp finely chopped ginger root
  • ½ tsp turmeric
  • 4 cups water

For the Gourd

  • 1 medium gourd, peeled and chopped
  • 1 medium onion chopped fine
  • 2 medium tomatoes chopped fine
  • ½ tsp whole cumin seeds
  • 1 serrano chili, sliced in half (optional)
  • 1 tsp salt
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder (optional)
  • ½ tsp ground cumin powder
  • ¼ tsp garam masala (or to your taste)
  • 1½-2 cups water
  • 1 tbsp chopped fresh cilantro for garnish (fresh green coriander leaves)
  • 3 tbsp cooking oil

Instructions 

For the Dal

  • Sort and clean the dal well of any grit. Wash, rubbing grains together with your fingers, at least 3 times and soak in water for half an hour, then drain and place in a 4 to 6-quart pot.
  • Add 4 cups of water, chopped ginger, 1/4 teaspoon of turmeric, and 1 teaspoon of salt. Set on the stove and cook on high, partially covered, until it comes to a rolling boil. You can remove any froth that surfaces with a spoon.
  • Lower heat and let simmer for approximately 40-45 minutes, stirring occasionally until soft and blended. Turn off the heat.

For the Gourd

  • Peel and cut the gourd in half, then cut in half again and chop into bite-size bits. If the gourd is more mature, the inside flesh might be a little spongy, and you can remove some of it. Immerse in a bowl of water and set aside.

For the Curry

  • Heat oil in a large pot. Add cumin seeds and wait until they sputter and turn brown, about 30 seconds (careful, they burn quickly!).
  • Add finely chopped onions and sauté until three-quarters brown, 8-10 mins.
  • Add the turmeric powder, cumin, and red chili powder. Stir for 30 seconds, then add the finely chopped tomatoes. Let cook for 4-5 minutes, stirring occasionally, until tomatoes are cooked and start to curl.
  • Add the bottle gourd after draining. Stir for about one minute, then add 2 cups of water. Cover and cook until almost done, approximately 15minutes.
  • Add to the cooked dal and let boil for another 5-10 minutes so the curry and dal are blended and flavors infused.
  • Check for salt. Add more hot water if the consistency is too thick. Sprinkle the garam masala on top and stir.
  • Pour into a deep serving dish. Garnish with coriander.

Notes

Serve with plain boiled white rice or rotis.
You can omit the tomatoes—it still tastes good!
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: chickpea, north indian, vegan, vegetarian

Farmers’ Market (Apni Mandi) in Chandigarh by Sarbjit Bahga

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