The simple and healthy lauki sabzi recipe is made with bottle gourd, curry leaves and minimal spices. It’s one of the best ways to cook lauki or dudhi.
This nutritious, low-calorie lauki ki sabji goes well with roti or makes a perfect side for your dal-rice.
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❤️About This Recipe
10 Ingredients only: Simple, fresh ingredients together easily create something worthy of the quick weeknight dinner rotation.
Minimal spices are used to make this lauki sabzi. In the tempering mustard seeds and cumin seeds are added. No spice powders are added except turmeric and garam masala.
Even with minimal spices, this sabji tastes super flavorful and delicious. Trust me!!
Craving for easy, low-calorie comfort food? Try this lauki sabzi. It’s quick and easy to make. Plus, it’s good for you.
Satvik (No onion no garlic): Just like my other bottle gourd recipes (lauki chana dal, lauki tamatar), this sabzi is also made without onion and garlic.
🧾Ingredient Notes
- Lauki (bottle gourd): Make sure that your lauki has soft, tiny and tender seeds inside. If the seeds are tough and mature then scoop out and discard.
- Green chili: This is the only ingredient that adds a spicy taste to this lauki sabzi. So add more or less as per your liking preference.
- Garam masala: This is the only spice powder that adds a slight heat and flavor to the dish.
- Curry leaves: When added to the tempering, it gives a nice aroma and superb flavor to the sabzi.
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter.
2) Add cumin seeds and let them sizzle a bit.
3) Add green chilies and curry leaves. Saute for 30 seconds.
4) Add hing and turmeric powder, and mix.
5) Immediately add chopped lauki and salt.
6) Mix well.
7) Cover the pan with a lid and cook until lauki is soft and tender.
8) Do stir once or twice in between. Lauki has a lot of moisture, so while cooking it leaves some water so there are fewer chances that sabzi will stick to the bottom of the pan.
9) Once cooked, add garam masala and chopped cilantro.
10) Mix well, turn off the stove and lauki ki sabji is ready to serve.
💭Expert Tips
- To make it gluten-free, skip adding hing. Or buy the pure hing and grind it into powder at home yourself.
- Adjust the spice level: If you follow the recipe, you’ll get the mild-flavored lauki sabzi. To increase the spice level increase the number of green chilies here. Or you can add some red chili powder. However red chili powder will alter the taste and flavor of the sabzi.
- Storage: It stays good for 2-3 days in the refrigerator in an airtight container.
Did you try this lauki sabzi recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Lauki Sabzi
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Green chili finely chopped
- 10-12 Curry leaves
- ½ teaspoon Turmeric powder
- a pinch or ⅛ teaspoon Hing (Asafoetida)
- 500 grams or 4 cups Lauki (bottle gourd or dudhi) peeled and chopped
- Salt to taste
- ½ teaspoon Garam masala
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
- Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter.
- Add cumin seeds and let them sizzle a bit.
- Add green chilies and curry leaves. Saute for 30 seconds.
- Add hing and turmeric powder, and mix.
- Immediately add chopped lauki and salt. Mix well.
- Cover the pan with a lid and cook until lauki is soft and tender. Do stir once or twice in between. Lauki has a lot of moisture, so while cooking it leaves some water so there are fewer chances that sabzi will stick to the bottom of the pan.
- Once cooked, add garam masala and chopped cilantro.
- Mix well, turn off the stove and lauki ki sabji is ready to serve.
Notes
- To make it gluten-free, skip adding hing. Or buy the pure hing and grind it into powder at home yourself.
- Adjust the spice level: If you follow the recipe, you’ll get the mild-flavored lauki sabzi. To increase the spice level increase the number of green chilies here. Or you can add some red chili powder. However red chili powder will alter the taste and flavor of the sabzi.
blithe
It was delicious..my sister never eats lauki but she loved it..thanx a ton..stay blessed
Kanan Patel
Glad that she liked it
Aditi
I used to hate lauki before i made it using this recipe. Its now become a regular addition to my meals. Thank you for this easy to cook delicious recipe 🙂
Kanan Patel
Very happy to know that you liked it.