Lauki Sabzi Recipe | Healthy Bottle Gourd Sabzi | Ghiya Sabzi | लौकी की सब्ज़ी
Bottle Gourd belongs to the gourd family. It is a vine grown for its fruit but in the young age, its internal flesh and seeds are tender to eat so it can be harvested to be used as a vegetable. When it matures, its flesh and seeds become hard and should be removed before cooking.
Bottle Gourd is known as Lauki, Doodhi and Ghiya in India. It has very bland, mild taste or tasteless due to which most of the people doesn’t like it to eat but it is a very healthy vegetable.
Health Benefits of Bottle Gourd
- High On Water
- Rich source of Calcium, Vitamin C and K
- Helps in maintaining Healthy heart
- Helps in bringing down bad cholesterol
- Maintains Blood Pressure
- Helps in stabilizing the blood sugar level
We can make a lot of recipe with bottle gourd, like Lauki kofta curry, lauki sabzi, lauki curry. Today, we are making sukhi lauki ki sabzi which definitely will be like by your family members specially kids. So let’s start and please follow step by step recipe to make tasty and delicious Lauki ki Sabzi: –
Preparation Time: 10 min.
Cook Time: 20 Min.
Servings : 4
Cuisine: North Indian
Author: Iqbal Kaur
- Lauki (Doodhi/Ghiya/Bottle Gourd) – 500gm
- 2 Small Onions – Chopped
- 2 Small Tomatoes – Chopped
- 2 Green Chilies – Chopped
- 4 Garlic Cloves – Chopped
- 1 inch Ginger – Chopped
- Pinch of Asafoetida (Hing)
- ¼ tsp Jeera (Cumin Seeds)
- ¾ tsp Coriander Powder (Dhaniya)
- ¼ tsp Turmeric (Haldi)
- ¼ tsp Red Chili Powder
- ¼ tsp Garam Masala
- ½ tsp Kasuri Methi
- Salt to taste
- 2 tbsp vegetable oil
- Coriander Leaves – Chopped
- Wash Lauki, peel and cut it in cubes
- Heat oil in a pan (Kadai). When the oil is hot, add cumin seeds and asafoetida.
- When the cumin seeds start cracking, add ginger, garlic and green chilies and saute until garlic and ginger change their color
- Add onions now and cook until it turns into brown in color
- Now add coriander powder, haldi, red chili powder. Mix well and cook for 30 seconds.
- Now add tomatoes and mix well. Cook tomatoes until oil separates.
- Add lauki, salt in the tadka and mix well. Turn the flame to low and Cover the pan/Kadai with a lid.
- Let Lauki cook in its own water/juices. Stir the sabzi in between so that lauki not burn and cook it till it’s softened
- When the Lauki soften or cook properly, add garam masala, kasuri methi and mix well.
- Garnish it with coriander leaves. Serve Lauki ki Sabzi with Chapati or pranthas and curd or raita.
- You can reduce the quantity of red chili or green chili according to your taste
- Ginger and Garlic adds taste to the sabzi but if you don’t like to add it into the dry vegetable/sukhi sabzi, you can completely avoid adding