North Indian
Lauki Sabzi
Print or share this recipe
Lauki Sabzi is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Peel the bottle gourd, halve it, scoop out any tough seeds, and cut into small cubes.
-
Heat the oil in a pot and let the cumin seeds sizzle, then cook the onion, garlic, and ginger until soft, about 5 minutes.
-
Stir in the turmeric, coriander, chili powder, and chopped tomatoes and cook until the tomatoes soften, about 4 minutes.
-
Add the bottle gourd and salt, toss to coat, and add a small splash of water.
-
Cover and cook on low until the gourd is soft and juicy, about 18 minutes.
-
Finish with cilantro and serve hot with roti.
Watch how to cook Lauki Sabzi
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Lauki Sabzi, read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Lauki Sabzi carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 430 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Lauki Sabzi takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer and the monsoon, which is when what goes into it is worth buying.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.