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.
North Indian, Punjabi
medium size onion,
finely chopped or ⅓ cup finely chopped onions
medium size tomatoes,
finely chopped or 1 cup tightly packed finely chopped tomatoes
1 or 2
finely chopped or ground or ½ teaspoon finely chopped ginger
red chili powder
(lal mirch powder)
(hing) - optional
chopped bottle gourd
(lauki or opo squash)
punjabi wadis or amritsari wadi pieces
for pressure cooking
salt as required
punjabi garam masala
or regular garam masala
2 to 3
chopped coriander leaves
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.
Please note this same recipe can also be made without the punjabi wadis.
full recipe -