Zucchetta Serpentine Gourd Cooked in South Indian Style
Lauki ki Sabji, South Indian Style - 1
Mamta Gupta
Zucchetta serpentine gourd looks and tastes like bottle gourd or lauki, only narrower, more like a snake. In this south Indian style version, I have used oil, mustard seeds, ginger and curry patta (curry leaves). Curry leaves give it an special flavour, which can not be produced by any substitutes. You can make this dish with courgettes, bottle gourd or any other type of gourd.
Serves 4-6.
Ingredients
1 kg. Zuchetta Gourd or Lauki/Bottle Gourd/Doodhi
2 tbsp. cooking oil
1 tsp. black mustard seeds (rai)
2 cloves of garlic, peeled and grated (optional)
10-12 curry leaves
1 dry red chilli, broken up
1 level tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (to taste)
1 level tsp. sweet paprika powder (for colour)
1 tsp. salt (to taste)
Instructions
Wash and slice zucchetta into about 1 cm. thick slices. Tender zuchetta doesn?t need peeling. Indian bottle gourd will require peeling first.
Heat oil in a wok or karahi.
Add mustard seeds. Once the seeds splutter, add broken up dry chilli, curry leaves and garlic. Fry for 20-30 seconds, do not let garlic turn brown.
Add all spices and zuchetta/lauki slices. Stir fry for a minute or two, until vegetables are well coated with spices.
Lower heat to low-medium, cover and cook until tender, stirring from time to time.
Adjust salt/chillies by tasting.
Serve hot with Boiled Rice or Chapatties or Plain Parathas.
Notes
If the zuchettas are fresh and the heat is correct, you do not need to add any additional water. Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'. If you need to add water while cooking, add a little at a time.
This vegetable requires very little spices. Do not add garam masala unless you are specifically fond of it. Too many spices mask the flavour of a good vegetable dish.
You can add a tsp. tomato puree to give it a different taste and some colour.
