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lauki wadi recipe
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
North Indian, Punjabi
Servings:
4
Author:
Dassana Amit
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
Please note this same recipe can also be made without the punjabi wadis.