This is a really simple cookery recipe for Lauki Aloo Sabzi. You will find it quite nice if you add the standard spices and serve it with roti. But you can also serve it over paratha or rice. in fact
If you have all the ingredients available ahead of time, this veggie only takes around 15 minutes to prepare.
This veggie is still quite excellent even if you exclude the garlic and onion from it. I personally did not add any garlic—I only used onion.
This is a really popular vegetable in my household, and it’s easy to prepare. Please give this dish a try at home and let us know how it turned out by leaving a comment below. I’m hoping you all enjoy it as well. It will undoubtedly appeal to you.
4
servings10
minutes15
minutes25
minutesIf you’re tired of veggies, try making a curry using potatoes, bottle gourds, and onions; you’ll discover it’s rather nice.
I think you folks will love it just as much as I do, and the best part is that it’s really simple to construct and doesn’t require much time.
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Ingredients
Bottle gourd – 500 grams
Potato – 4
Onion – 2 finely chopped
Tomato – 1 finely chopped
Green chilli – 2, cut from the middle
Coriander leaves – 2 chopped
Garam masala powder – 1 tsp
Coriander powder – 1 teaspoon
Red chilli powder – 1 tsp
Kashmiri red chilli powder – 1 teaspoon
Turmeric powder – ½ tsp
Bay leaf – 1
Water – 2
Salt – ½ tsp
Cumin – 1 tsp
Mustard oil – 4 teaspoons
Whole red chilli – 2
Directions
- To make bottle gourd curry, wash and peel the potatoes. Then peel the bottle gourd and wash it thoroughly with water, after which cut it into thick pieces.
- Cut both potatoes and bottle gourd into thick pieces because if you are cooking them in a cooker, there is a fear that the vegetables will get cooked very quickly.
- Now turn on the gas, add mustard oil to the cooker and heat it. As soon as the oil starts getting hot, add cumin seeds, whole red chilli and bay leaves and fry lightly for about 10 seconds.
- We’re going to saute an onion in it first. Once the onion begins to become golden in colour, we will add chopped green chilies and continue to sauté, stirring occasionally with a spoon. After that, add the tomato and salt, and continue to sauté. Alright, that’s done.
- All of the spices will be added as soon as the tomatoes begin to soften, with the exception of the hot spices, which we will put last and which will enhance the flavour of the veggie greatly.
- For the next five minutes—that is, for three to four minutes—we will sauté all the spices with the tomatoes.
- We will also add some water here since else the vegetable’s flavour would be ruined.
- After adding the potatoes and bottle gourd, thoroughly combine them with the spices, replace the lid, and simmer for five minutes over medium heat.
- Once the gourd begins to release water, we will cook it for a further five minutes on high heat. Then, we will seal the cooker lid, release two whistles, switch off the gas and set the pressure cooker away to cool.
- We will open the pressure cooker once it has cooled down, add the coriander leaves and garam masala, and simmer for an additional minute.
- It’s then time to switch off the gas and serve my hot gourd potato curry by taking it out into a bowl.
Notes
- You may also add garlic ginger paste to it if you’d like. If adding garlic-ginger paste, grind it finely with the onion until the raw garlic is visible.
Did you make this recipe?
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