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Lauki Aloo ki Sabzi is a very Indian curry made with bottle gourd, potato, and a few Indian spices.
Dudhi Bateta nu Shaak is a simple, super quick, and vegetarian recipe that I make on a day-to-day basis. It requires minimal cooking ingredients and tastes delicious.
I made this Lauki aloo ki sabzi in the pressure cooker. However, you can cook it in a pan too. Heat some oil and temper it with seeds and spices, add vegetable Lauki, tomato, potato, and seasoning ingredients, stir it, and pressure cook it.
Lauki is also known as Bottle gourd, Calabash, Opo Squash Dudhi, Doodhi, Sorakaya, or Ghiya. It is a summer vegetable but is available in the market throughout the year. It is versatile to use, has numerous nutritional benefits, and is very healthy for your body. It is low in calories, light on the stomach, and easy to digest. It is rich in fiber, vitamins, and minerals. It also helps to reduce kidney and liver inflammation.
Bottle gourd soup feed to people who are recovering from illness. We can give Bottle gourd puree to toddlers. Bottle gourd juice is helpful for people who want to shed their weight and control their diabetes.
Lauki is one of my favorite vegetables, and even my family likes it too. I prepare many recipes like Dudhi na Thepla, Dudhi Methi na Muthiya, Lauki ka Halwa, Dudhi Chana Dal nu Shaak, and Dudhi Kofta Sabzi. I add some pieces of Lauki in Pav bhaji and even while making Sambar.
If you are looking to use the bottle gourd in the morning breakfast, then I have posted Dudhi-methi Thepla, which is flat Indian bread made with bottle gourd and chopped fenugreek leaves.
Key Notes:
While adding water for cooking, please keep in mind that lauki releases enough water from it. Another thing we have added tomatoes as well. So don’t add too much water. Otherwise, you need to cook until the water gets evaporated, and your lauki aloo ki sabji will not taste good.
You can also prepare this lauki aloo ki sabji in a pot or pan. It tastes good. The pressure cooker method is quick and easy.
Before adding water, cooking lauki in oil is the golden secret of this recipe. This tip is from my grandmother’s treasure !!!
Serving:
Serve Lauki Aloo Sabzi hot/warm during Lunch or dinner meal with Phulka Roti, Bhakhri, Rotlo, Chapati, or Paratha.
Some people like to eat it with plain boiled rice.
You can carry it in your tiffin box along with roti.
