This Lauki Subzi or Dhoodhi subzi is a good side dish for roti or paratha. It takes about 45 minutes to make this bottle gourd subzi. It stays well when refrigerated and can be made ahead of time for the busy days.
This also pairs well with plain rice or pulao. So, this subzi can be a good recipe for weekday lunch or dinner.
Bottle gourd is one of the vegetables that we grow in our backyard. This delicious bottle gourd recipe has been one of our family’s favorites. The vegetable itself does not have too much flavor, so it takes up whatever we cook it in.
Bottle gourd has very high water content, almost 96%. Hence, it is an excellent vegetable to use if on a low-calorie diet. It is also a very cooling vegetable for the same reason.
So here is a very easy subzi dish to please your family. Try this lauki subzi to go along with Vegetable Pulao ! The theme of reposting the recipes with updated pictures gives me an excellent chance to go back and revisit my old recipes and give them a facelift.
The picture of the lauki from our garden back in New York will always be close to my heart and remind us of the wonderful times we had there. Hopefully, we will find resources here to continue our passion.
Preparation time - 10 mins Cooking time - 40 mins Difficulty level - easy
Ingredients to make Lauki Subzi - (serves 4-6)
- Bottle gourd/lauki/dhoodhi - 1 medium
- Channa dal/Bengal gram dal - ¼th cup
- Onion - 2 (chopped)
- Tomatoes - 3 (chopped)
- Green chilies - 2 (slit)
- Ginger - 1 inch piece (grated)
- Cumin seeds/jeera - 1 tsp
- Turmeric powder - ½ tsp
- Red chili powder - ½tsp
- Dhania jeera powder - 1 tsp
- Oil - 2 tbsp
- Salt- to taste
- Cilantro/coriander leaves - to garnish
Procedure to make Dhoodhi Subzi -
- Soak the channa dal in water for about half an hour to an hour.
- Peel the bottle gourd and cut it into 1-inch cubes. I generally do not remove the seeds from the inside unless it is very mature.
- Heat a tablespoon of oil in a pressure cooker and add the cumin seeds to it. Once the cumin seed splutters and becomes aromatic, add the chopped onions. Fry the onion until it is golden brown.
- Now add the grated ginger and the tomatoes. Cook on medium heat until the tomatoes turn mushy. Now add the salt and the turmeric powder and cook for a minute.
- Drain the water from the soaked dal and add the dal.
- Mix it well and then add the chopped bottle gourd. Give it a good mix and then add about a cup and a half of water.
Close the cooker and let it cook until 4 -5 whistles.
Once the cooker’s steam releases, open the cooker and let the subzi simmer.
Heat a small pan and add the remaining oil. Once the oil heats, add the chili powder and the dhania jeera powder. Fry it for a few seconds and then add it to the simmering subzi. Mix it well and cook it further for 5 more minutes.
- Garnish with cilantro and serve lauki subzi hot with rice or rotis!!!
Notes -
You could also make this bottle gourd subzi recipe without the cooker. Just follow all the steps in a heavy-bottomed pan and cook for at least 25 mins or until the bottle gourd is soft and mushy.
Happy Cooking!!!
Other recipes using Lauki
- Lauki Dal Tadka | Masoor Dal with Bottle Gourd
- Lauki Muthiya | Dudhi Na Muthiya | Steamed Bottle Gourd Snack
- Lauki Subzi with Peanuts and Sesame
- Lauki Burfi | Bottle Gourd Burfi
Recipe
Equipment
- ▢ Tawa
- ▢ pan
- ▢ bowl
Ingredients
- ▢ 1 medium Bottle gourd/lauki/dhoodhi
- ▢ ¼th cup Channa dal/Bengal gram dal
- ▢ 2 Onion chopped
- ▢ 3 Tomatoes chopped
- ▢ 2 Green chilies slit
- ▢ 1 inch piece Ginger grated
- ▢ 1 teaspoon Cumin seeds/jeera
- ▢ ½ teaspoon Turmeric powder
- ▢ ½ teaspoon Red chili powder
- ▢ 1 teaspoon Dhania jeera powder
- ▢ 2 tablespoon Oil
- ▢ to taste Salt
- ▢ to garnish Cilantro/coriander leaves
Instructions
- Soak the channa dal in water for about half an hour to an hour.
- Peel the bottle gourd and cut it into 1 inch cubes. I generally do not remove the seeds from the inside unless otherwise it is very mature.
- Heat a tablespoon of oil in a pressure cooker and add the cumin seeds to it. Once the cumin seed splutter and becomes aromatic, add the chopped onions. Fry the onion until it is golden brown.
- Now add the grated ginger and the tomatoes. Cook on medium heat until the tomatoes turn mushy. Now add the salt and the turmeric powder and cook for a minute.
- Drain the water from the soaked dal and add the dal.
- Mix it well and then add the chopped bottle gourd. Give it a good mix and then add about a cup and a half of water.
- Close the cooker and let it cook until 4 -5 whistles.
- Once the cooker steam releases, open the cooker and let the subzi simmer.
- Heat a small pan and add the remaining oil. Once the oil heats, add the chili powder and the dhania jeera powder. Fry it for few seconds and then add it to the simmering subzi. Mix it well and cook it further for 5 more mins.
- Garnish with cilantro and serve lauki subzi hot with rice or rotis!!!
Notes
Nutrition
More Vegetarian and vegan side dishes from all around the world
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Peerkangai Thogayal | Ridge Gourd Chutney
- Kathirikai Kara Curry | Brinjal Poriyal
Lauki Subzi / Dhoodhi / Bottle Gourd Subzi
Equipment
- Tawa
- pan
- bowl
Ingredients
- 1 medium Bottle gourd/lauki/dhoodhi
- ¼th cup Channa dal/Bengal gram dal
- 2 Onion chopped
- 3 Tomatoes chopped
- 2 Green chilies slit
- 1 inch piece Ginger grated
- 1 teaspoon Cumin seeds/jeera
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 1 teaspoon Dhania jeera powder
- 2 tablespoon Oil
- to taste Salt
- to garnish Cilantro/coriander leaves
Instructions
- Soak the channa dal in water for about half an hour to an hour.
- Peel the bottle gourd and cut it into 1 inch cubes. I generally do not remove the seeds from the inside unless otherwise it is very mature.
- Heat a tablespoon of oil in a pressure cooker and add the cumin seeds to it. Once the cumin seed splutter and becomes aromatic, add the chopped onions. Fry the onion until it is golden brown.
- Now add the grated ginger and the tomatoes. Cook on medium heat until the tomatoes turn mushy. Now add the salt and the turmeric powder and cook for a minute.
- Drain the water from the soaked dal and add the dal.
- Mix it well and then add the chopped bottle gourd. Give it a good mix and then add about a cup and a half of water.
- Close the cooker and let it cook until 4 -5 whistles.
- Once the cooker steam releases, open the cooker and let the subzi simmer.
- Heat a small pan and add the remaining oil. Once the oil heats, add the chili powder and the dhania jeera powder. Fry it for few seconds and then add it to the simmering subzi. Mix it well and cook it further for 5 more mins.
- Garnish with cilantro and serve lauki subzi hot with rice or rotis!!!
