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Lauki methi dry sabzi

Lauki methi dry sabzi is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Preparation Time :
15 minutes
Servings :
Serves 4


500 g - bottle gourd/lauki

300-350 g - Methi leaves

1.5 tsp - Dhania powder

1/2 tsp - Turmeric powder

1 tbsp - Mustard oil

For tadka:

1/2 tsp - Methi seeds

4 - Green chillies

2 - Bay Leaves (optional)

Salt to taste


  1. Use only the leaves of the methi saag; wash, drain, and chop finely; keep aside.
  2. Cut the bottle gourd into very small pieces; wash and keep aside.
  3. Heat the kadai with mustard oil, when it starts to smoke put methi seeds, green chillies, and bay leaves.
  4. Then, add dhania powder and sprinkle a little water.
  5. Add turmeric powder and then the gourd.
  6. Cook it for about 6 minutes on high flame and then add methi leaves.
  7. Mix it, cover it and let it simmer for about 20 minutes or till done.
  8. As far as possible, this should be cooked without adding additional water.
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Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

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