This nutritious, low-calorie lauki ki sabji goes well with roti or makes a perfect side for your dal-rice.
❤️ You’ll Love This Lauki Sabzi 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.
👩🍳 How To Make Lauki Sabzi? (Stepwise)
- 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.
💭 Expert Tips For Making Lauki Sabzi
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.
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