Introduction: lauki ki sabji recipe | ghiya ki sabji
lauki ki sabji recipe | ghiya ki sabji: Lauki Sabzi is a traditional and easy-to-make dish, perfect for a comforting and healthy meal. Lauki Sabzi pairs well with plain steamed rice, roti, chapati, or bhakri (multigrain flatbreads).
In Indian cuisine, lauki, also known as opo squash, is versatile and used in various dishes such as curry, stir fry, stew, dal, chutney, raita, sambar, kheer, and even added to kofta, thepla, and paratha dough.
This Lauki Sabzi recipe is exceptionally simple, cooked with less oil and minimal spices, providing a light and comforting option for those seeking a break from spicier and oil-laden foods.
Choosing Lauki:
When selecting lauki from the store or market, opt for the smallest size with pale green color and a thinner, smooth skin. Smaller lauki tends to have fewer or no seeds and should feel heavy, indicating freshness. Darker-skinned lauki may require deeper peeling and could have larger seeds.
How to Make lauki ki sabji recipe | ghiya ki sabji
Ingredients:
- 1 lb (500 grams, 3 cups) lauki
- ½ cup (1 medium) onion (finely chopped)
- 1 cup (1 large) tomato (chopped)
- ½ inch (1 teaspoon) ginger or garlic (peeled and finely chopped)
- 1 green chili (slit, optional for kids)
- 1 sprig curry leaves (optional)
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- Salt to taste
- ½ to ¾ teaspoon Kashmiri chili powder (adjust for kids)
- ⅛ teaspoon turmeric
- ¾ teaspoon coriander powder (optional)
- ½ cup water
- ½ teaspoon garam masala
- ½ teaspoon fennel powder (saunf powder)
- 1 tablespoon chopped coriander leaves for garnish
Instructions: lauki ki sabji recipe | ghiya ki sabji
- Heat 2 tablespoons of oil in a pan. Add ½ teaspoon cumin seeds and curry leaves.
- Add finely chopped onions, ginger/garlic, and green chili. Saute until transparent.
- Add tomatoes and ¼ teaspoon salt. Cook until soft and mushy.
- Stir in Kashmiri chili powder, turmeric, and coriander powder. Saute for a minute.
- Add chopped lauki and ¼ teaspoon salt. Stir fry for 3 to 4 minutes on high heat.
- Pour ½ cup water, let it boil, then reduce to medium, cover, and cook until tender.
- Adjust salt, evaporate excess water if needed, and add garam masala and fennel powder.
- Turn off heat, cover for 5 minutes, and garnish with chopped coriander leaves.
- Serve hot with rice, roti, or bhakri.
Conclusion:
In summary, Lauki Sabzi highlights the simple, wholesome goodness of bottle gourd. With light spices, minimal oil and the option to customize heat levels, it’s a comforting, nutritious addition to an Indian meal. Enjoy Lauki Sabzi for its delicious and healthy qualities.
FAQs about lauki ki sabji recipe | ghiya ki sabji
What is Lauki Sabzi?
lauki ki sabji recipe | ghiya ki sabji is a simple, healthy Indian side dish made from bottle gourd (also called lauki or doodhi). It’s cooked with onions, tomatoes and basic Indian spices. Lauki Sabzi is a traditional accompaniment often served with rice or Indian breads.
How do I pick the right lauki for this recipe?
Choose small, pale green lauki with smooth, thin skin. Smaller lauki tend to have less seeds. The lauki should feel heavy for its size, indicating freshness. Darker green or mature lauki may need more peeling and have more seeds.
Why is Lauki Sabzi considered light and healthy?
Unlike many Indian dishes, Lauki Sabzi uses minimal oil and spices, making it lighter. The natural flavors of the vegetables shine through for a nutritious, comforting meal.
Can I adjust the spice level for kids?
Yes, reduce the amount of Kashmiri chili powder to make it milder. You can also omit green chilies altogether for a kid-friendly version.
How do you serve Lauki Sabzi?
Lauki ki sabji recipe | ghiya ki sabji pairs well with plain rice, roti, chapati or multigrain flatbreads like bhakri. Garnish with cilantro for added flavor. It’s versatile and complements the meal.
