Lauki Tomato Sabzi
A classic North Indian bottle gourd curry simmered in a spiced tomato masala. Ready in 25 minutes, naturally vegan, and includes a no-onion satvik variation.
Equipment
- Kadai or heavy-bottomed pan (10-inch)
- Vegetable peeler
- Wooden spoon
Ingredients
For the sabzi
- 1 medium lauki bottle gourd; approximately 500g after peeling
- 2 medium tomatoes finely chopped
- 1 medium onion finely chopped
- 1 green chili adjust to taste; slit
- 1 tsp ginger grated
- 2 tbsp neutral oil or ghee
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder adjust to taste
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Make the sabzi
- Heat oil in a heavy-bottomed kadai or pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add the chopped onion and cook on medium-low heat for 6-8 minutes, stirring occasionally, until soft and translucent. Do not rush this step — properly cooked onions are the foundation of the masala.
- Add the grated ginger and slit green chili. Stir and cook for 1 minute.
- Add the chopped tomatoes, turmeric, coriander powder, cumin powder, red chili powder, and salt. Mix well. Cook on medium heat for 8-10 minutes, stirring occasionally, until the tomatoes break down completely and the oil starts to separate at the edges. The masala should look thick, not watery.
- Add the diced lauki. Toss to coat in the masala. Reduce heat to low-medium, cover the pan, and cook for 10-12 minutes, stirring every 3-4 minutes, until the lauki is tender. A fork should slide in easily.
- Taste and adjust salt. Garnish with fresh coriander leaves. Serve hot.
Notes
**Satvik / No-onion variation:** Omit the onion entirely. At step 1, add 1/4 tsp asafoetida (hing) along with the cumin seeds. Proceed directly to the tomatoes at step 4.
**Instant Pot:** Use sauté mode to build the masala through step 4. Add the lauki, pressure cook on high for 3 minutes with a quick release. Reduce to 2 minutes if you prefer firmer lauki.
**If the sabzi turns watery:** Remove the lid for the last 3-4 minutes and let excess moisture evaporate on medium heat.
**Always taste raw lauki first:** A small piece should taste mild and faintly grassy. If it tastes bitter, discard it — bitter lauki cannot be fixed by cooking.
**Storage:** Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat with a splash of water. Do not freeze.
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