Bottle Gourd (Lauki) is very popular vegetable in India. Every region has its own recipe for this vegetable. Most famous dishes of Bottle Gourd are Muthia and Lauki Halwa. The farmers and culinary experts are still debating whether bottle gourd is fruit or a vegetable. Chinese consider it fruit if they sell it young. In India, it is used as a vegetable. They also use it heavily in Japanese cuisine.
This is oil-free curry dish. The oil-free gravy was possible only because Lauki has lot of water in it and when it is finely ground in food processor, it gives enough thickness/fluidity to make actual gravy. The reddish orange colors of the gravy because of carrot were also ground in food processor at the same consistency of bottle gourd.
- 1 Bottle Gourd
- 3 Potatoes, cut into 1-inch pieces
- 2 Carrots
- 3 Tomatoes, chopped
- 4 Garlic cloves, chopped
- 1 tsp Ginger, grated
- 2 tbsp Red Chili powder
- 1 tbsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 3 tbsp Tomato Sauce
- 4-5 Curry Leaves
- 2 tbsp Yogurt
- Salt to Taste
1. Process bottle gourd and carrot one by one in food processor, until they are super-finely ground.
2. Heat pressure cooker for 2 minutes and add mustard seeds.
3. When they start to crackle, add curry leaves.
4. Add chopped tomato and tomato sauce. Cook on low heat for 3 minutes.
5. Add finely-ground bottle gourd, carrot, red chili powder, turmeric, garam masala, ginger, garlic, yogurt, salt and potatoes.
6. Add 1/2 cup water and mix well.
7. Close the lid of pressure cooker and let it cook, until you get an indication in form whistle.
8. Let the pressure cooker cool off on its own, which will help ingredients to mix better.
9. Serve hot with roti or rice.
This is my entry to Pooja’s VoTW - Bottle Gourd Event.