Bottle Gourd Curry-Sabji
Lauki (Dudhi) ki Sabji/Bhaji
Mamta Gupta
Lauki/Dudhi/Doodhi/Ghia, botanical name Lagenaria siceraria, is a North Indian Sweet Gourd, also known as Bottle Gourd, White-flowered gourd and Calabash gourd. It is from Cucurbitaceae or cucumber family and it is light green in colour. It's texture is a bit firmer than the ordinary marrow when raw. Once cooked, it is silky soft.
When fully mature, its fibrous texture is used as Loofah.
Serves 3-4.
Ingredients
500 gm. lauki (one medium sized lauki)
1 tbsp. cooking oil
1 tsp. cumin seeds*
A large pinch of asafoetida or hing (optional but gives a nice flavour)
20 gm. or 1 heaped tsp. grated ginger
A couple of fresh red or green chillies sliced, optional
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder, adjust to taste
Salt to taste
1/2 tsp. Garam Masala powder (use less if using home made garam masala)
Instructions
Wash, peel and slice lauki into cubes.
Heat oil in a wok or karahi.
Add cumin seeds and hing/ asafoetida powder and let the seeds splutter.
Add ginger and fry for 15-20 seconds. Do not let it burn.
Add lauki and all the spices and salt, except garam masala.
Stir everything together. If the lauki is fresh, you don't need to add water. But if it is not, add a couple of tablespoons of water. Simmer covered, stirring from time to time, until tender. I cook it in a pressure cooker, it is much faster and easier, just add 1/4 cup of water (to make steam and stop the Lauki from sticking to the pan) and cook under full pressure for 3-4 minutes. Open when cool.
Adjust seasoning.
Add garam masala powder and mix.
Serve hot, with fresh Chapatties.
*This dish can also be cooked with a South Indian style of tempering, with mustard seeds instead of cumin seeds, plus 7-8 curry leaves as the seeds crackle. Experiment with other 'tarka/temprings', like with nigella (kalonji) seeds or even with Pa
