Vrat Wali Lauki Sabzi
Vrat wali lauki sabzi cooks bottle gourd in ghee with cumin and rock salt.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Method
Elevate the ghee to a steady medium heat within a pressure cooking vessel or a heavy-walled culinary pan.
Add the cumin seeds to the fat and let them sizzle until they turn a pale golden brown.
Introduce the finely diced green chillies and tomatoes. Sauté relentlessly for 3-4 minutes. The cellular structure of the tomatoes must collapse entirely, expelling their hydration and forcing the ghee to separate and float.
3–4 min
Add the cubed bottle gourd (lauki) to the tomato base. Sprinkle over plenty of rock salt. Toss it well for 2 minutes to sear the gourd in the spiced fat.
2 min
In a regular pan, put the lid on tightly and cook over low heat for 12-15 minutes until the gourd is soft. It gives out enough of its own water, so none needs adding. In a pressure cooker, close the lid and cook for 2 whistles on medium heat.
12–15 min
Let the pressure drop on its own, then open the cooker. If there is too much liquid left, boil it hard uncovered over high heat for 60 seconds to thicken it.
1 min
Crown the finished dish with a scattering of fresh coriander and mandate immediate, hot service.
How to tell it's done
Melt-in-the-mouth, juicy chunks of gourd enveloped in a light, mildly tangy tomato and cumin glaze.
Getting it right
Tip
Lauki sabzi cooked in a pressure cooker becomes much softer and requires virtually no added water, retaining all its natural sweetness and nutrients.
What to serve it with
Best paired with Rajgira or Kuttu ki Roti, and a side of chilled plain curd.
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