Lauki ki Sabzi

Something simple that takes you back in time ~ Lauki ki Sabzi

Lauki

Sometimes I am in a mood for something simple yet satisfying; something that reminds good old days from my dearest Mom’s kitchen. There are plenty of such food and I did not know where to begin or what to cook. I looked at my refrigerator and saw the firm, vibrant green lauki and it took me back in time. Except my Mom & Dad, all of us in the family hated lauki. Because it was such a simple dish with not too much fuss and needed very few spices. But you know, in that age, we always wanted something more complex, more aromatic etc. But today, I understand it’s simplicity and appreciate it’s flavor, it’s benefits. So, today’s meal is lauki ki sabzi (A side dish of bottlegourd) with roti.

Recipe:

1 medium size Lauki cubed
1 large tomato
2 tsp red chili powder
1 tbsp dhania powder
1 tsp haldi powder
salt to taste
1 tsp jeera
2 -3 tsp oil
Dhania (herb) for garnish

Purée tomato in a blender. If you prefer you can remove the skin by blanching the tomato into boiling water and then purée as well. Heat oil in a pressure cooker, add jeera. Then add the lauki and saute for a couple of minutes. Add the spices listed and mix well. Now add the purée, salt, cover the lid and pressure cook it just before the whistle starts to come. Remove from heat and open it after the pressure has settled. Garnish with dhania & serve hot with roti. It’s that simple and takes no time. The tomato purée gives a bit of a tang which makes this dish interesting. Enjoy!

Garam (Hot) lauki ki sabzi with roti ~ my entry for VOW-bottlegourd event

NOTE: We call the liquid in the sabzi as “jhol”. So the name of the dish as my Mom calls it is Jhol ki Lauki
TIP: Instead of tomato purée, you can also substitute it with dahi. Also do not add more water while pressure cooking, because lauki tends to leave water as it is.