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How To Cook Easy Dry Lauki Ki Sabji Recipe
Lauki ki sabji or bottle gourd is a very humble vegetable that has been effectively incorporated into every household kitchen with supreme ease.
The best part is even though it is primarily a summer veggie, you can always find it in winters, making it an all-season vegetable.
This humble vegetable will be always be day saver as you can use it whichever way you want to.
You can make a dry dish, cook with curry, use it with curd as raita as a side dish, or even prepare a dessert with it. Now that’s what I call versatile.
You can make it with an ideal Tomato curry recipe. You can serve it with roti chapati and rice for lunch and dinner or make it a dry preparation that can be used to be served with all of the above and in addition with Puri or with parathas.
Lauki ki sabji is typically made in both dry and gravy versions i.e tangy Lauki ki sabji curry recipe, but this recipe that I am posting today belongs more towards the North Indian dry version.
This preparation contains minimal spices; that is, you use only salt and pepper as spices, and the other ingredients you use for tempering are cumin seeds/jeera or curry leaves, and your dry lauki ki sabji is ready.
These recipes Lauki ki sabji and tangy Lauki ki sabji curry can be served for day to day lunch and dinner and is generally made with locally available vegetables.
Lauki/bottle gourd can additionally be further used in a wide range of need-based preparations as well as fish recipes for which you can refer to the Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe that has already been published on our website.
Unlike other vegetables which have their inherent taste Lauki/bottle gourd is one such vegetable which is mostly bland in its taste, so if you want to enjoy the lauki ki sabji then you should try to make it a little spicy because until and unless it is a little spicy or tangy it will not give you that desired taste.
The preparation that we are making today is a little different because this can be used by people who are mostly on fast or who are on fasting at least once or twice a week.
In this preparation, you don’t need any extra added spices, onions, tomato, garlic, or even ginger… all you need is salt-n-pepper.
Those who are on fasting can substitute the normal iodized salt by using the rock salt that is specifically used for fasting purposes.
You can garnish the lauki ki sabji with herbs of your own choice like coriander or even mint for that matter.
Try variating between the two at different times to enjoy the individual flavours of coriander garnishing as well as garnishing of the mint leaves.
How I came to know about this recipe? Once I was invited to do a fasting ceremony where I was offered this lauki ki sabzi with minimal spices.
Though I am not a very big fan of lauki or bottle gourd I could not refuse because it was offered to me as Prasad for the prayer as a part of the meal, and it would have been very rude to have refused that.
So I decided to just take a little bit that I could kept gulp down quickly. So I took a very little quantity of the Prasad offering.
When I sat down to eat I realised how tasty it was, and I could help asking for a second helping.
After the prayer meeting, I went up to the lady of the house. I asked her what exactly had she put in inside this recipe, which rendered it such a unique taste because I knew as a Hindu that when we prepare anything for prayer, we don’t use any non-satvik food item.
We use only sattvic food in the offerings to the god, which meant that there would not be any garlic, onion, or even Ginger for that matter in the vegetable in the lauki ki sabji.
I was pleasantly surprised when she told me that she had put nothing over there except for salt and pepper. That was the first time that I truly realized that putting so little can be so much more.
The concept of less is more aptly portrayed by this dish, so today I will share the same recipe with you.
This recipe additionally saves you a lot of time in the kitchen so if you are a working mum or a teacher or working person who has got to spend lots of time online, but you also have to cook for your family then this is the quickest recipe that will be done in 15 minutes flat without using much time.
The rest of the time, you can do your work without compromising the taste and quality of food or the quality of work you will be putting in your office.
Do let me know in the comment section about how you liked its taste and how simple it was for you to cook this.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Servings: 4 People
Course: Main
Cuisine: North Indian
Author: Ranjeeta Nath Ghai
How To Cook Easy Dry Lauki Ki Sabji Recipe
Ingredients
- 2 Tbsp Olive Oil जैतून का तेल
- 2 Sprigs Curry Leaf करी पत्ता
- 1 Tsp Cumin / Jeera जीरा
- 500 Grams Lauki / Bottle Gourd लौकी
- 2 Potatoes, Chopped आलू
- Salt नमक
- Pepper काली मिर्च
Instructions
- In a kadai heat 2 tbsp oil and saute 2 sprigs curry leaf and cumin until it turns aromatic.
- Now add lauki and potatoes, and sauté for 2 minutes on low flame until it turns aromatic.
- Add salt and pepper. Mix.
- Cover and cook on low flame for 10 minutes until lauki and potato is cooked well.
- Keep stirring in between to avoid it from getting burnt.
- Now add coriander/mint and mix well.
- Finally, enjoy lauki ki sabji with chapati, parantha, or puri.
Recipe Notes:
Do not cook in a pressure cooker.
Also, chop the lauki and potatoes to similar size of your preference.
Quick Overview
Recipe Name: How To Cook Easy Dry Lauki Ki Sabji Recipe
Author: Ranjeeta Nath Ghai
Description: In this preparation, you don't need spices, onions, tomato, garlic, or even ginger... all you need is salt-n-pepper. You can garnish the lauki ki sabji with herbs of your own choice like coriander or even mint for that matter.
Preperation time: 5M
Cook Time: 15M
Total Time: 20M
Type: entree
Recipe Yield: 4 servings
Recipe Ingredients: 2 Tbsp Oil, 2 Sprigs Curry Leaf, 1 Tsp Cumin / Jeera, 500 Grams Lauki / Bottle Gourd, 2 Potatoes, Chopped, Salt, Pepper
Recipe Instructions: In a kadai heat 2 tbsp oil and saute 2 sprigs curry leaf and cumin until it turns aromatic. Now add lauki and potatoes, and sauté for 2 minutes on low flame until it turns aromatic. Add salt and pepper. Mix. Cover and cook on low flame for 10 minutes until lauki and potato is cooked well. Keep stirring in between to avoid it from getting burnt. Now add coriander/mint and mix well. Finally, enjoy lauki ki sabji with chapati, parantha, or puri.
Recipe Cuisine: Indian
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