lauki ki sabji recipe with step by step pics. dudhi sabji or lauki sabzi is an easy and slightly spiced version of lauki sabzi. lauki is also known bottle gourd or opo squash in english. in some other indian languages lauki is known as ghiya, dudhi, sorakaya, sorakkai etc. it is one of the healthiest vegetable and is excellent to have during summers.
this lauki ki sabzi is a staple at home. this is a very homely recipe and is the like the food which we cook everyday. making this lauki sabzi also does not take time and gets done quickly.
i learnt this punjabi lauki recipe from my mother-in-law. somehow i forgot to add the recipe. we usually make this sabzi slightly spicy as the spiciness goes well with the bland taste of lauki. the recipe i have shared is not spicy. you can always add more green chilies, red chilly powder and garam masala powder for a spicy taste.
at time we also add dried lentil dumplings (amritsari wadis or punjabi wadis) in the sabzi.
there is a tari or curry or gravy in the lauki sabzi. we do not make it dry. dunking garma garam phulkas in the tangy gravy tastes so good. if you want you can add less water for less gravy. the spice powders can also be added less or more depending on your preferences. the entire lauki sabzi has been cooked in a pressure cooker. you can also cook in a pan or pot.
few more sabzi recipes for you!
lauki sabji
INGREDIENTS FOR lauki sabji
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1 medium size onion - finely chopped or ½ cup finely chopped onions
- 2 medium to large tomatoes - finely chopped or 1 to 1.25 cups tightly packed finely chopped tomatoes
- 1 or 2 green chilies - chopped
- 1 inch ginger - finely chopped or ground or 1 teaspoon finely chopped ginger
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon kashmiri red chili powder (lal mirch powder)
- 1 teaspoon coriander powder – optional
- 1 pinch asafoetida (hing) – optional
- 3 cups chopped bottle gourd (lauki or ghiya or opo squash)
- 1 cup water for pressure cooking
- salt as required
- ½ teaspoon punjabi garam masala or regular garam masala powder
- 2 to 3 tablespoons chopped coriander leaves (optional)
HOW TO MAKE lauki sabji
- heat oil in a 2 litre pressure cooker. add 1 teaspoon cumin seeds.
- let the cumin seeds splutter and crackle.
- then add ½ cup chopped onions.
- mix and begin to sauté onions on a medium-low flame till they turn translucent.
- now add 1 teaspoon finely chopped ginger and 1 to 2 green chilies (chopped).
- sauté for some seconds till the raw aroma of ginger goes away.
- then add 1 to 1.25 cups tightly packed tomatoes.
- mix and begin to sauté the tomatoes on a medium-low flame till they become mushy and pulpy. the oil also starts to leave the masala.
- in the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki. keep aside.
- when the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add ½ teaspoon turmeric powder, ½ teaspoon red chili powder and 1 teaspoon coriander powder (optional). also add 1 pinch of asafoetida (optional).
- sauté for a minute.
- then add 3 cups chopped lauki (bottle gourd or ghia). sauté for a minute.
cooking lauki sabji
- add salt as per taste and pour 1 cup water. mix very well.
- pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy.
- when the pressure settles down on its own, open the lid of the cooker.
- if you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi.
- finally add ½ teaspoon punjabi garam masala powder or garam masala powder. you can also add 2 to 3 tablespoons chopped coriander leaves at this step.
- mix well.
- serve lauki ki sabzi hot with some phulkas or chapatis.
how to make lauki ki sabji recipe
1. heat oil in a 2 litre pressure cooker. add 1 teaspoon cumin seeds.
2. let them splutter and crackle.
3. then add ½ cup chopped onions.
4. mix and begin to sauté onions on a medium-low flame.
5. sauté till onions turn translucent.
6. now add 1 teaspoon finely chopped ginger and 1 to 2 green chilies (chopped).
7. sauté for some seconds till the raw aroma of ginger goes away.
8. then add 1 to 1.25 cups tightly packed tomatoes.
9. mix and begin to sauté the tomatoes on a medium-low flame.
10. sauté tomatoes till they become mushy and pulpy. the oil also starts to leave the masala. in the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki.
11. when the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add ½ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder and 1 teaspoon coriander powder (optional). also add 1 pinch of asafoetida (optional).
12. sauté for a minute.
13. add 3 cups chopped lauki (bottle gourd or ghiya or dudhi).
14. sauté for a minute.
15. add salt as per taste.
cooking lauki sabji
16. pour 1 cup water.
17. mix very well.
18. pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy.
19. when the pressure settles down on its own, open the lid of the cooker.
20. if you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi.
21. finally add ½ teaspoon punjabi garam masala powder or garam masala powder. you can also add 2 to 3 tablespoons chopped coriander leaves at this step.
22. mix well.
23. serve lauki ki sabzi hot with some phulkas or chapatis.
Hello, can you please tell me how to cook lauki ki sabzi faster in a pan. my today’s lauki ki sabzi didn’t cook quite soft in the pan.
the time taken to cook lauki depends on the quality of lauki. you can cover the pan with a lid and then cook them on low-medium to medium flame.
Nicely explained for a homely taste.
thanks rakesh.