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How to Make Bottle Gourd Curry

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Bottle gourd (lauki) curry

Bottle gourd (lauki) curry

A Super Delicious Side Dish in Just 30 Minutes!

Bottle gourd, known as lauki in Hindi, is a treasure house of vitamins, minerals, and protein. Its health benefits may include helping with digestion and constipation, and it is believed to promote weight loss, too. I was so happy to discover this recipe, which allowed me to serve a healthy and delicious side dish to my family.

For this dish, I used split pigeon peas, or toor dal, along with bottle gourd. The resulting curry is smooth, silky, and thick. I made it moderately spicy and served it with chapati (a type of Indian flatbread). It can also be served with rice or any other flatbread.

Let's now look at the detailed recipe.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

Serves four people

Ingredients

  • 2 bowls bottle gourd, peeled and cut in approximately 1-cm cubes
  • 1 onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 cup split pigeon peas (toor dal), cooked adding enough water
  • 2 tablespoons oil
  • 2 dry red chilies (hot variety), broken into two pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin-coriander powder (available in Indian stores, I made them in a mixer/blender)
  • 1/2 teaspoon garam masala powder, optional (I used this spice; gives good flavor, available in Indian stores)
  • 1/2 inch ginger, finely chopped
  • 1/2 teaspoon sugar, to balance the taste
  • 1 teaspoon salt, or as per taste
  • 1/2 teaspoon dry mango powder, or tamarind paste
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1/4 teaspoon turmeric powder
Bottle gourd (lauki) curry

Bottle gourd (lauki) curry

Instructions

  1. Cook split pigeon peas with water until they become soft and mushy.
  2. Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them splutter. Add cumin seeds and broken dry red chilies. Saute for 10 seconds over a low flame.
  3. Throw in chopped onions and ginger. Continue to saute on a medium-low flame until they turn pinkish.
  4. Add chopped tomatoes. Continue to saute for 2-3 minutes. Next, add bottle gourd cubes.
  5. Throw in some salt and sugar. Mix well. Let the cooking continue for 3-4 minutes while stirring often.
  6. Add 2 cups of water. Mix well. Cover the pan. Cook on a medium flame for another 5 minutes or until the bottle gourd cubes get cooked. By this time, the mixture in the pan should be almost dry.
  7. Add turmeric powder, garam masala powder, and cumin-coriander powder.
  8. Mix well. Saute for 1 minute. Add tamarind paste or dry mango powder.
  9. Stir the mixture. Add cooked split pigeon pea mixture. Mix well.
  10. Add remaining salt and also add 1-2 cups of water. Let the mixture boil for 2 minutes.
  11. Turn off the heat. Throw in freshly chopped coriander leaves. Mix thoroughly.
  12. Yummy bottle gourd curry (lauki curry) is now ready to serve! Serve it as a side dish with roti, chapati, or rice. Enjoy the tantalizing combo!

Photo Tutorial

Step one: Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add cumin seeds and broken dry red chilies. Saute for a few seconds.

Step one: Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add cumin seeds and broken dry red chilies. Saute for a few seconds.

Step two: Add chopped onions and chopped ginger. Saute until onion turn pinkish.

Step two: Add chopped onions and chopped ginger. Saute until onion turn pinkish.

Step three: Throw in the chopped tomatoes. Cook over medium flame for 2-3 minutes.

Step three: Throw in the chopped tomatoes. Cook over medium flame for 2-3 minutes.

Step four: Add bottle gourd cubes. Stir the mixture.

Step four: Add bottle gourd cubes. Stir the mixture.

Throw in some salt and sugar.

Throw in some salt and sugar.

Cook the mixture while stirring occasionally for 3-4 minutes.

Cook the mixture while stirring occasionally for 3-4 minutes.

Step five: Add 2 cups of water

Step five: Add 2 cups of water

Cover the pan and cook until the bottle gourd gets cooked.

Cover the pan and cook until the bottle gourd gets cooked.

Step six: Add turmeric powder, garam masala powder, and cumin-coriander powder. Saute for  1 minute. Add tamarind paste or dry mango powder

Step six: Add turmeric powder, garam masala powder, and cumin-coriander powder. Saute for 1 minute. Add tamarind paste or dry mango powder

Step seven: Add cooked split pigeon pea. Mix well.

Step seven: Add cooked split pigeon pea. Mix well.

Add 1-2 cups of water. Let the mixture gently boil for 2 minutes. Add remaining salt and chopped coriander leaves. Stir the mixture thoroughly. Turn off the heat.

Add 1-2 cups of water. Let the mixture gently boil for 2 minutes. Add remaining salt and chopped coriander leaves. Stir the mixture thoroughly. Turn off the heat.

Now your favorite bottle gourd curry is ready to serve! Serve hot with roti, rice, chapati, or any other flatbread. Relish the combo!

Now your favorite bottle gourd curry is ready to serve! Serve hot with roti, rice, chapati, or any other flatbread. Relish the combo!

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