Lauki ki Sabji (Bottle Gourd Curry)

• •1 piece Bottle Gourd (Lauki) (medium-sized, about 700g, peeled and diced into 1-inch cubes)
• •1 piece Tomato (medium, finely chopped or pureed)
• •1 tbsp Ginger-Garlic Paste
• •1 tsp Cumin Seeds (Jeera)
• •1 tsp Turmeric Powder
• •1.5 tsp Coriander Powder
• •1 tsp Red Chili Powder (adjust to taste)
• •1 tsp Garam Masala
• •to taste Salt
• •1 cup Water (or as needed)
• •2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• •2 tbsp Vegetable Oil or ghee
• • A pinch of asafoetida (hing)
• •1 tbsp kasuri methi (optional)

Instructions

1. 1

   Wash, peel, and cut the lauki into small pieces.

2. 2

   Heat oil or ghee in a pan or kadai on medium flame.

3. 3

   Add hing and cumin seeds. Let them crackle.

4. 4

   Add ginger-garlic paste and sauté for a few seconds. Then add chopped tomato and cook until it softens.

5. 5

   Add the chopped lauki and cook for 4 to 5 minutes, stirring occasionally.

6. 6

   Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook until the oil starts to release slightly.

7. 7

   Add 1/2 to 1 cup water, cover, and cook on low flame for about 10 minutes until the lauki becomes soft and the water is absorbed.

8. 8

   Add kasuri methi and fresh coriander leaves. Mix and serve hot.

Chef's Tips

• 💡Do not add too much water, as lauki also releases its own moisture.
• 💡Cooking on low flame gives better flavor.
• 💡Kasuri methi adds a nice taste, so add it if available.
• 💡Lauki tastes best when it is soft but not overcooked.