Introduction

 

Lauki, also known as bottle gourd, has always been a summer favorite in my household. I remember my mother buying fresh, shiny, firm lauki from the market and creating the most delicious dishes that we all loved. She would often make lauki ki sabji in ghee, which added an incredible richness to the dish. The aroma of sautéed spices filling the kitchen is a memory that still makes me smile.

 

One day, I decided to experiment a bit and added Punjabi vadiyan to the lauki. The result was nothing short of amazing! The combination of tender lauki and the rich, spicy vadiyan created a dish that was both flavorful and nutritious. Since then, it has become a staple in my summer recipes. Let's dive into this simple yet delightful recipe of Lauki ki Sabji with Vadiyan!

 

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Recipe of Lauki ki Sabji

 

Ingredients

• Ghee: 2 tsp
• Oil: 2 tsp
• Punjabi wadi: 5-6 pcs
• Lauki (peeled & diced): 1 whole lauki
• Jeera (cumin seeds): 1 tsp
• Hing (asafoetida): ½ tsp
• Onion (chopped): 2 medium-sized pcs
• Green chillies: 2 pcs
• Ginger & garlic paste: 1 tbsp
• Turmeric powder: ½ tsp
• Red chilli powder: ½ tsp
• Coriander powder: 1 tsp
• Tomato paste: 2 pcs
• Coriander (chopped): 1 tbsp

 

 

Instructions

 

Step 1: Preparation of Lauki

• Peel the Lauki: Begin by peeling the lauki to remove the skin.

• Dice the Lauki: Cut the peeled lauki into small dice, ensuring they are of uniform size for even cooking. Set aside.

 

 

Step 2: Cooking the Punjabi Wadias

• Heat the Pan: Heat a pan and add ghee along with oil.

• Sauté the Wadias: Once the ghee and oil mixture is hot, add the Punjabi wadias. Sauté the wadias until they turn golden brown. This step is crucial as it enhances the flavor and texture of the wadias.

• Remove and Crush: Once the wadias are well-cooked, remove them from the pan. Using a mortar and pestle, crush the wadias roughly. The texture should be coarse. Set aside on a plate.

 

 

Step 3: Tempering and Cooking the Masala

• Add Cumin and Hing: In the same pan, add a bit more oil if needed. Add cumin seeds and hing, and let them crackle, releasing their aromatic flavor.

• Sauté Onions: Add the finely chopped onions to the pan. Sauté them on medium heat until they turn golden brown.

• Add Chillies and Paste: Add the slit green chillies and sauté for a couple of minutes until they soften. Then add ginger-garlic paste and a little water to prevent the mixture from sticking to the pan.

• Cook Spices: Cook the ginger-garlic paste until the raw smell disappears. Now, add turmeric powder, red chilli powder, and coriander powder to the pan. Mix well and cook the spices until the oil separates from the masala.

 

 

Step 4: Combining the Ingredients

• Add Tomato Puree: Add salt to taste and then pour in the tomato puree. Cook the mixture until the tomatoes are fully incorporated and the masala is well-cooked.

• Mix in Wadias: Once the masala is ready, add the crushed Punjabi wadias. Mix them thoroughly with the masala, ensuring they are well-coated with the spices.

• Add Lauki: Add the diced lauki to the pan. Stir everything together so that the lauki is evenly mixed with the masala and wadias.

• Add Water: Pour in enough water to cover the lauki and help it cook properly.

 

 

Step 5: Pressure Cooking

• Transfer to Pressure Cooker: Transfer the mixture to a pressure cooker.

• Cook: Close the lid and cook the lauki ki sabzi on medium heat for 2-3 whistles. This ensures that the lauki is cooked through and absorbs all the flavors.

 

 

Step 6: Finishing Touches

• Check Consistency: Once the pressure cooker has released its steam, open the lid carefully. Check the consistency of the sabzi. If it’s too thick, you can add a little more water and simmer for a few minutes.

• Adjust Seasoning: Taste and adjust the seasoning if necessary.

 

 

Step 7: Serving

• Garnish: Transfer the lauki ki sabzi to a serving bowl. Garnish generously with freshly chopped coriander leaves for a burst of freshness and color.

• Serve Hot: Serve hot with rotis, parathas, or rice.

 

Enjoy this delicious and nutritious Lauki ki Sabji with the added richness of Punjabi wadias, perfect for a wholesome meal. The combination of spices, aromatic tempering, and the unique texture of wadias makes this dish a standout. Enjoy this flavorful sabzi with your favorite Indian bread or steamed rice for a satisfying meal.

 

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About the Recipe

 

Lauki ki Sabji is a traditional Indian dish made with bottle gourd, a vegetable known for its cooling properties and high nutritional value. This recipe combines the goodness of lauki with the spiciness of Punjabi vadiyan, creating a perfect balance of flavors. The dish is cooked in ghee, which not only enhances the taste but also adds a rich aroma that is irresistible. With basic spices and ingredients, this recipe is simple to prepare and can be enjoyed with roti or rice.

 

 

Cooking Tips

 

• Choosing Lauki: Make sure the lauki is fresh, shiny, and firm. Avoid those with black spots or hard patches.

• Peeling Lauki: Peel the lauki thinly to retain most of its nutrients.

• Vadiyan: If you like it spicy, use spicy vadiyan. Ensure they are well roasted in ghee for the best flavor.

• Cooking Time: Don’t overcook the lauki; it should be tender but not mushy.

• Spices: Adjust the spices according to your taste preference. You can add more or less green chili as desired.

 

 

Pairing Guide

 

• Roti or Paratha: Lauki ki Sabji pairs wonderfully with roti or paratha. The soft texture of the lauki complements the slightly crispy bread.
• Rice: Serve with plain steamed rice or jeera rice for a wholesome meal.
• Yogurt: A side of plain yogurt or raita can balance the spices and add a cooling effect.
• Pickle: Add a tangy pickle on the side for an extra burst of flavor.

 

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Frequently Asked Questions about Lauki ki Sabji Recipe

 

1. What is lauki?

   • Lauki, also known as bottle gourd, is a green vegetable that is widely used in Indian cuisine for its cooling properties and health benefits.

2. How do I choose fresh lauki?

   • Look for a shiny, firm lauki without any black spots or hard patches. It should feel heavy for its size.

3. Can I skip the vadiyan in the recipe?

   • Yes, you can make lauki ki sabji without vadiyan. The dish will still be delicious but will have a milder flavor.

4. What can I use instead of ghee?

   • You can use vegetable oil or a mix of oil and ghee if you prefer. However, ghee adds a rich flavor to the dish.

5. How long should I cook the lauki?

   • Cook the lauki until it is tender but not mushy. This usually takes about 10-15 minutes in a pressure cooker.

6. Is lauki ki sabji healthy?

   • Yes, lauki is low in calories and high in water content, making it a healthy choice. It is also rich in vitamins and minerals.

7. Can I add other vegetables to this recipe?

   • Yes, you can add vegetables like peas or potatoes to make the dish more hearty.

8. What if my lauki is bitter?

   • Sometimes, lauki can be bitter. To avoid this, taste a small piece before cooking. If it’s bitter, it's best to discard it and use a different one.

9. Can I prepare this dish in advance?

   • Yes, lauki ki sabji can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat before serving.

10. What is the best way to serve lauki ki sabji?

    • Lauki ki sabji is best served hot with roti, paratha, or rice. A side of yogurt or raita and pickle can enhance the meal.

 

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