Lauki Sabzi

How to Make Lauki Sabzi

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a wide pan and fry the cumin seeds for 20 seconds. Add the onion and cook for 5 minutes.

   Mark done

2. Add the ginger, tomatoes, turmeric, ground coriander and chilli powder and cook for 4 minutes until soft.

   Mark done Start 4 min timer

3. Add the gourd and salt, cover and cook on a low heat for 12 minutes, stirring now and then, until tender.

   Mark done Start 12 min timer

4. Stir in the garam masala and fresh coriander.

   Mark done

A Few Pointers

• Taste a raw piece of gourd for bitterness before cooking.
• Keep the lid on so the gourd cooks in its own juice.
• Do not add water unless the pan is dry.
• Serve it while the gourd still holds its shape.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Serve It With

Chapati · Dal · Steamed rice · Plain yoghurt

Storage

Keeps in the fridge for 2 days. Reheat gently.

Lauki Sabzi Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.