Lauki Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The humble Lauki, or Bottle Gourd, is all water (92%) and nutrients. It keeps the body hydrated, and is rich in essential minerals and vitamins K, A, and C. Known for working wonders for losing weight as well as bringing down the bad cholesterol levels, Lauki also quenches thirst and has a cooling effect on the body.

It’s no wonder that Lauki makes for an excellent vegetable to be had with rice or chapatis. First, the onions need to be sautéed with green chilies and ginger on a low flame in oil in a pressure cooker. The Lauki goes in next along with turmeric powder and salt and is to be sautéed for 5 minutes before adding the tomatoes with coriander powder, red chilli powder, and turmeric powder and sautéing that until the oil separates.

Water goes in next, before pressure cooking this mixture for 4 whistles on a medium flame. You must ensure that the vegetable is properly cooked – whether it is watery or semi-dry is up to you. Garnish with chopped coriander leaves and relish.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • ½ kg - lauki (finely chopped)
  • 4 to 5 tbsp - oil
  • 2 onions (finely chopped)
  • 1 ginger (crushed)
  • 1 finely chopped green chilli (or as per taste)
  • 2 tomatoes (finely chopped)
  • 1 tsp - red chilli powder (or as per taste)
  • 2 tsp - coriander powder
  • ¼ tsp - turmeric powder
  • salt to taste
  • ¼ cup - water
  • finely chopped coriander leaves (to garnish)

How to Make Lauki Ki Sabzi

  • Lightly heat oil in a pressure cooker.
  • Saute the onions, ginger and green chillies on a low flame till golden.
  • Add the lauki along with salt and turmeric powder. Saute for five minutes.
  • Add the tomatoes along with the powdered masalas and saute till oil separates.
  • Add water and pressure cook for one whistle on high flame.
  • Make sure that the vegetable gets cooked well.
  • If you feel it's watery, put it back to the flame and cook till semi-dry.
  • You can make it semi-dry or watery, depending upon your choice.
  • Garnish with coriander leaves and serve with any type of Indian bread.