Lauki Curry (Opo Squash Curry)
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.