lauki wadi recipe | punjabi lauki wadiyan recipe | amritsari lauki wadi curry

lauki wadi recipe with step by step pics. lauki wadi is a tasty punjabi curry recipe made with lauki and punjabi wadiyan. lauki is bottle gourd and also known as opo squash. wadiyan are sun dried lentil dumplings. for the recipe you can use amritsari wadi or homemade wadis. even moong dal wadis can be used. i have used amritsari wadis. i have also shared the method of making punjabi wadis from urad dal and moong dal earlier. here is the recipe – punjabi wadis – sun dried lentil dumplings.

lauki wadi recipe

lauki wadi is a comfort food for all of us at home. this is again one of those recipes which i cook often. everyone does not have access to sun dried lentil dumplings. so you can make the curry without the wadis.

the entire lauki wadi curry recipe is made in a pressure cooker. but without a pressure cooker also you can make this sabzi. lauki wadi goes well with rotis and a side salad or raita.

we make it a little on the spicy side as lauki is pretty bland on its own. the wadis add a nice texture to the otherwise plain curry and are delicious to eat as well.

amritsari lauki wadi recipe

few more lauki recipes for you!

lauki wadi recipe

5 from 2 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
lauki wadi recipe, punjabi lauki wadiyan recipe, amritsari lauki wadi curry
lauki wadi is a tasty punjabi curry recipe made with lauki and punjabi wadiyan. lauki is bottle gourd and also known as opo squash. wadiyan are sun dried lentil dumplings.
(1 CUP = 250 ML)

INGREDIENTS

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium size onion, finely chopped or ⅓ cup finely chopped onions
  • 2 medium size tomatoes, finely chopped or 1 cup tightly packed finely chopped tomatoes
  • 1 or 2 green chilies, chopped
  • ½ inch ginger, finely chopped or ground or ½ teaspoon finely chopped ginger
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing) - optional
  • 2.5 cups chopped bottle gourd (lauki or opo squash)
  • 1 cup punjabi wadis or amritsari wadi pieces
  • 1 cup water for pressure cooking
  • salt as required
  • ½ teaspoon punjabi garam masala or regular garam masala
  • 2 to 3 tablespoons chopped coriander leaves (optional)

INSTRUCTIONS

  • rinse, peel and chop the lauki (bottle gourd).
  • heat oil in a pressure cooker. add cumin and let them splutter.
  • add onions and sauté till translucent. 
  • add the ginger and green chilies and sauté for some seconds till the raw aroma of ginger goes away. 
  • then dd the tomatoes and sauté them till the oil starts to leave the masala. tomatoes should become soft, pulpy and mushy. 
  • in the meantime rinse the wadis in water and keep aside.
  • when the tomatoes have become pulpy, add the turmeric powder, asafoetida and red chili powder. sauté for a minute. 
  • stir and add the chopped lauki (bottle gourd). sauté for a minute. 
  • add water and salt as per taste. 

cooking lauki wadi

  • stir and lastly add the wadis.
  • pressure cook for 4 to 5 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy.
  • if you find the lauki wadi curry to be more liquid then dry it a little by simmering in the cooker without the lid.
  • finally add the punjabi garam masala powder and chopped coriander leaves.
  • stir and serve lauki wadi hot with some phulkas or chapatis.

NOTES

  1. please note this same recipe can also be made without the punjabi wadis.
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how to make lauki wadi curry recipe

1. first rinse and then finely chop onions, tomatoes, green chilies and ginger.

making punjabi lauki wadi recipe

2. heat 2 tablespoons oil in a 2 litre pressure cooker. add 1 teaspoon cumin seeds.

making punjabi lauki wadi recipe

3. let the cumin seeds splutter in oil.

making punjabi lauki wadi recipe

4. now add ⅓ cup finely chopped onions.

making punjabi lauki wadi recipe

5. mix and begin to sauté onions on a low to medium flame.

making punjabi lauki wadi recipe

6. sauté till onions turn translucent.

making punjabi lauki wadi recipe

7. when the onions are getting sautéed, take 1 cup wadiyan pieces and rinse them well. if the wadiyan are large then break in medium sized pieces and then rinse. keep aside.

punjabi wadi, wadiyan, punjabi wadiyan

8. add 1 to 2 green chilies (chopped) and ½ teaspoon finely chopped ginger.

making punjabi lauki wadi recipe

9. sauté for some seconds till the raw aroma of ginger goes away.

making punjabi lauki wadi recipe

10. now add 1 cup tightly packed tomatoes.

making punjabi lauki wadi recipe

11. mix and begin to sauté the tomatoes on low to medium flame.

making punjabi lauki wadi or wadiyan recipe

12. when the tomatoes are getting sautéed rinse, peel and chop the lauki. you will need 2 cups of lauki. lauki darkens if kept for some time. so its better to chop just before adding.

making punjabi lauki wadi or wadiyan recipe

13. sauté till the tomatoes becomes soft, pulpy and you see oil releasing from the sides.

making punjabi lauki wadi or wadiyan recipe

14. then add ½ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon punjabi garam masala or regular garam masala powder.

making punjabi lauki wadi or wadiyan recipe

15. mix very well and sauté for a minute.

making punjabi lauki wadi or wadiyan recipe

16. now add the chopped lauki (bottle gourd).

making punjabi lauki wadi or wadiyan recipe

17. mix and sauté for a minute.

making punjabi lauki wadi or wadiyan recipe

18. add 1 cup water.

making punjabi lauki wadi or wadiyan recipe

19. season with salt as per taste.

making punjabi lauki wadi or wadiyan recipe

20. mix well.

making punjabi lauki wadi or wadiyan recipe

cooking lauki wadi

21. now add the punjabi wadis or amritsari wadis.

making punjabi lauki wadi or wadiyan recipe

22. mix again.

making punjabi lauki wadi or wadiyan recipe

23. pressure cook for 4 to 5 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy.

making punjabi lauki wadi or wadiyan recipe

24. when pressure settles down on its own, open the lid of cooker. this is a slightly thin curry. if you find the lauki wadi curry to be more liquid then dry it a little by simmering in the cooker without the lid. if the curry consistency is right for you, then skip this step.

making punjabi lauki wadi or wadiyan recipe

25. lastly add ½ teaspoon punjabi garam masala powder (or regular garam masala powder) and 2 to 3 tablespoons chopped coriander leaves.

lauki wadi recipe, punjabi lauki wadi recipe, lauki wadiyan recipe

26. mix again.

lauki wadi recipe, punjabi lauki wadi recipe, lauki wadiyan recipe

27. serve punjabi lauki wadi hot with some phulkas or chapatis.

punjab lauki wadi recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Simply awesome … Thank you for sharing your cooking skills with us .. I did not use wadis.. It was simple, healthy and yet Soo delicious ..

  2. Dassana,

    I made this recipe without the wadis. It still turned out delicious. Even though am not a big fan of this vegetable, i still found it yummy.

    I visit your website every time I cook. Your blog got me interested in cooking itself.

    Thanks
    Sharmilee5 stars

  3. hi dassana i made this simple yet tasty subji..thanks for the recipe as i m always on a lookout for such combinations when there r less veggies at home..

  4. Looks very traditional recipe. I only make doodhi with chana dal (like Asmita’s mum) or with potatoes. I will try this. It looks delish.

  5. Hi Dassana,
    This looks so delicious! I have never tried this with wadis. My mom often pairs doodhi with channa dal. Will give your recipe a try!

  6. This looks delicious. I wonder if the wadis (am I using the word correctly lol?) would taste as good dried in the oven? Otherwise it would probably make sense for me to just use chickpeas or some other dal–I haven’t seen the sun once yet today!

    • i hope you are pronouncing them correctly, but doesn’t matter. they would still taste good. i haven’t yet tried the oven option. but my feeling is that the taste won’t change. in this recipe instead of adding chickpeas, you can add chana dal – skinned & spilt bengal gram. they go very well with opo squash.