Chatpata Lauki Masala Recipe

Introduction

Namaste! I am Ajay Chopra. Today I am sharing a special and tasty bottle gourd recipe. Many people asked for this recipe, so I finally made it for you.

When I made this Chatpata Lauki Masala for the first time, I really enjoyed it. People usually don’t like bottle gourd, but this recipe is different. It is full of flavour and looks like a restaurant-style dish. You will love it once you taste it.

---

 

Ingredients of Chatpata Lauki Masala

Portion servings: 3–4 pax

Preparation time: 05 mins

Cooking time: 50 mins

For Marinating Lauki:

• 1 pc Lauki (bottle gourd)
• 2 pinches Salt
• 2 pinches Red chilli powder
• A pinch Turmeric powder
• ½ pc Lemon juice

For Coating Lauki:

• ½ cup Besan (gram flour)
• ¼ cup Rice flour
• ¼ tsp Salt
• 1 tbsp Oil

For Gravy:

• 2 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• 1 tbsp Garlic (chopped)
• ½ tbsp Ginger (chopped)
• 2 pcs Onion (chopped)
• 2 pcs Dry red chilli
• ½ tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• ½ tsp Jeera powder
• 3 pcs Fresh tomato puree
• 3 pcs Slit green chilli
• ½ cup Curd
• Water (as required)
• 1 tbsp Kasoori methi
• ¼ tsp Garam masala
• 1 tbsp Butter
• 1 tbsp Coriander (chopped)

---

 

Instructions of Chatpata Lauki Masala

Step 1: Marinate the Lauki

Peel and cut the lauki into thick round slices. In a bowl, add salt, red chilli powder, turmeric powder, and lemon juice over the lauki slices. Mix well and set aside for 10–15 minutes to let the flavours soak in.

Step 2: Coat and Shallow Fry Lauki

Mix besan, rice flour, salt, and oil in a bowl to form a dry mix. Toss the marinated lauki pieces in this flour mix so each piece is coated well. Shallow fry in hot oil until golden and crisp on all sides. Remove and keep aside.

Step 3: Prepare the Base Gravy

Heat oil in a pan, add cumin seeds and let them crackle. Add chopped garlic and ginger, sauté until golden. Add onions and cook until golden brown. Then add dry red chillies and sauté briefly.

Step 4: Cook the Masala with Tomato and Curd

Add turmeric, red chilli, coriander, jeera powder, and salt. Mix and cook for 1–2 minutes. Pour in fresh tomato puree and add slit green chillies. Cook until oil separates. Lower the flame and add whisked curd slowly while stirring to avoid curdling. Cook till well blended.

Step 5: Finish and Flavor the Gravy

Add a little water to adjust the consistency of the gravy. Add crushed kasoori methi, garam masala, and butter. Mix well and simmer for a minute to bring everything together.

Step 6: Combine and Serve

Place the fried lauki slices over the gravy or mix them gently into it. Garnish with fresh coriander and serve hot with phulkas, parathas, or rice.

---

 

About the Recipe

This Chatpata Lauki Masala is very unique. First, we cut the bottle gourd into thick slices. Then we mix it with salt, red chilli powder, turmeric, and lemon juice.

After that, we prepare a dry batter using gram flour and rice flour. We coat the lauki slices in this dry mix and fry them till they are crispy and golden brown.

Next, we make the gravy. We heat oil and add cumin seeds. Then we add chopped garlic, ginger, and onions. We also add dry red chillies and cook everything well.

We use fresh tomato puree instead of chopped tomatoes. This makes the gravy smooth. We also add some slit green chillies and curd. We cook till oil starts to separate.

In the end, we add water, kasuri methi, garam masala, butter, and chopped coriander. The gravy becomes rich and tasty.

Now we place the gravy on a plate and add the crispy lauki slices on top. The dish looks like a dhaba-style sabzi, but it is made with lauki. It tastes amazing!

---

 

Cooking Tips

• Use medium-size, soft and thin bottle gourd. Do not use very big or thick ones.
• Do not leave lauki slices out for too long. They turn black quickly due to oxidation.
• Mix lauki with salt, chilli, turmeric and lemon and let it rest for 2–3 minutes only.
• Use a dry batter of gram flour and rice flour to coat the lauki before frying.
• Use fresh tomato puree for a smooth gravy. Do not use chopped tomatoes.
• Cook curd well with the tomato so that the gravy tastes better.
• Add butter at the end to make the gravy more rich and tasty.

---

 

Pairing Guide

• This Chatpata Lauki Masala goes very well with hot phulkas or parathas.
• You can also serve it with steamed rice for a full meal.
• A glass of buttermilk or chaas makes a great drink with this dish.
• Pickle and salad on the side make the plate complete.

---

 

Frequently Asked Questions

1. What is Chatpata Lauki Masala?

Chatpata Lauki Masala is a tasty bottle gourd dish made with crispy lauki slices and a spicy, tangy gravy.

2. Can I use big bottle gourd for Chatpata Lauki Masala?

No, it is better to use medium-size, thin and soft lauki for best results in Chatpata Lauki Masala.

3. Why did my lauki turn black?

Lauki turns black if you leave it cut for too long. It oxidizes fast. Always cook it quickly for Chatpata Lauki Masala.

4. What is the purpose of lemon juice in Chatpata Lauki Masala?

Lemon juice gives a light sour taste and helps marinate the lauki well before frying in Chatpata Lauki Masala.

5. Can I skip rice flour in the batter?

Rice flour helps make the lauki slices crispy. But if you don’t have it, you can use only gram flour in Chatpata Lauki Masala.

6. Why use tomato puree instead of chopped tomatoes?

Tomato puree makes the gravy smooth and good looking. Chopped tomatoes do not blend well in Chatpata Lauki Masala.

7. Can I use ginger garlic paste?

Yes, you can use paste if you don’t have chopped ginger and garlic. Both work well in Chatpata Lauki Masala.

8. Is butter important in Chatpata Lauki Masala?

Butter is optional, but it adds richness and better taste to the Chatpata Lauki Masala.

9. Can I make Chatpata Lauki Masala without frying?

The fried lauki gives a nice crispy bite. If you want, you can shallow fry or air fry for a healthier version of Chatpata Lauki Masala.

10. How to store leftover Chatpata Lauki Masala?

Store it in an airtight container in the fridge. Heat well before serving. Chatpata Lauki Masala tastes good even the next day.

---