This is one of the simplest curries, with minimum ingredients and comes together in literally 10 minutes, after prep. Pairs excellent with rotis. I love to just eat it like a soup. The mild tasting, water-laden lauki/doodhi/sorakai is satisfying in its rustic simplicity. Requires no onion, garlic or complicated masalas.
It is known as bottle gourd in English. Cooks very quickly.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 medium lauki/doodhi/sorakai
- 2 medium Tomatoes
- 1 tsp Salt
- 1/2 cup cilantro
Tempering
- 1 tbsp oil
- 1 tsp Cumin seeds
- 1/2 tsp chili powder
- 1 pinch Hing
Ingredients
Tempering
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Instructions
- Peel and cube the gourd roughly into 2 inch cubes
- Chop the tomatoes roughly
- Heat oil in a pressure pan/regular pan
- When hot, add cumin seeds and hing
- When spluttered, add the tomatoes, chili powder and saute for a couple of minutes
- Add the gourd pieces, salt and about a quarter cup of water
- Give it a good mix, cover, set heat to medium and set the timer for 5 minutes
- There's no need to pressure cook, just covered cooking is good enough.
- Open, mix it well, and add chopped cilantro
- Yummy with roti of course, but we had it with pooris!
Recipe Notes
I completely forgot to take pictures as I was making the dish! Not that there are too many steps in this easy delicious recipe. This is a favorite of my husband Raj, who has fond (!) memories of his undergrad engineering days in Banaras Hindu University, where lauki showed up in various forms several times during the week.
Lauki/doodhi is also a great vegetable that is pretty bland and lends itself to many variations and uses, including in a soup, pakoras bathed in a tangy tomato sauce, and even a sweet halwa (fudge-like Indian sweet). One of these days!
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