Lauki Ki Sabji

Ingredients

Serves 2–3.

• 2 cups lauki (bottle gourd), peeled and chopped
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1–2 green chillies, finely chopped
• 3–4 garlic cloves, finely chopped
• 1/4 tsp turmeric powder
• Salt, to taste
• 2–3 tbsp water, only if needed

Method

1. Peel the lauki and cut it into small pieces. If the lauki has large seeds inside, remove the soft seeded part before chopping.

2. Heat oil in a pan. Add mustard seeds and let them splutter.

3. Add the finely chopped garlic and green chillies. Sauté for a few seconds until the garlic turns lightly aromatic — don’t brown it too much.

4. Add the chopped lauki, turmeric powder, and salt. Mix well so the lauki is coated with the tadka.

5. Cover and cook on low to medium heat for 12–15 minutes, stirring occasionally. Lauki releases water as it cooks, so add a splash of water only if it starts sticking to the pan.

6. Once the lauki is soft, cook uncovered for 2–3 minutes to dry out any extra moisture.

7. Serve warm with roti, paratha, dal-rice, or khichdi.

Notes: Keep the lauki pieces small so they cook evenly. Sauté the garlic only until fragrant — pushed further it can taste slightly bitter. This sabji is meant to be soft and slightly mushy, not completely dry.