Lauki Sabzi: A Delicious and Easy Vegan Indian Curry Recipe

Name: Lauki Sabzi Recipe: Easy Opo curry
Prep time: 5 min
Cook time: 35 min
Ingredients: 2 tbsp vegetable oil (canola oil, avocado oil or olive oil); 2 bay leaves; 1 tsp cinnamon powder; 1 tsp cumin / jeera; 1 tsp ginger garlic paste; ½ tsp turmeric (fresh minced or powder); ¾ tsp red chilli powder; ½ tsp coriander powder; ¾ tsp salt; 2 onions (finely chopped); 1½ large tomatoes (or 15 small tomatoes chopped); 450 grams lauki / bottle gourd; 1 cup water (or canned tomatoes); 2 tsp garam masala; 2 tbsp fresh coriander (chopped)

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If you’re looking for a simple, flavorful, and wholesome dish that is both delicious and easy to make, this Lauki Sabzi recipe is exactly what you need. Lauki, also known as bottle gourd or doodhi, is a staple in Indian kitchens and is loved for its mild flavor and tender texture. This Lauki Ki Sabzi or vegan curry is the perfect example of how humble ingredients can be transformed into a mouthwatering dish with just a few basic spices.

Lauki Sabzi is not only a treat for your taste buds but also incredibly easy to prepare, making it an ideal option for busy weeknights. The combination of fresh bottle gourd, aromatic spices like cumin, turmeric, and garam masala, and the subtle sweetness of sautéed onions and tomatoes creates a dish that’s comforting yet light. The beauty of this Lauki Sabzi recipe lies in its simplicity; it requires minimal ingredients and can be made in under 30 minutes, making it a go-to for both novice cooks and seasoned chefs alike.

Easy Bottle Gourd Curry: best weeknight dinner

What makes this Lauki Sabzi even more appealing is that it is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. It’s one of the best bottle gourd recipes full of health benefits and rich nutrients. Whether you’re following a plant-based diet or simply looking to incorporate more vegetables into your meals, this dish fits the bill perfectly. The lauki absorbs the flavors of the spices beautifully, resulting in a curry that’s subtly spiced, richly aromatic, and deeply satisfying.

Serve this easy Lauki Sabzi with warm chapati, roti, or basmati rice, and you have a complete, nourishing meal that will please everyone at the table. Whether you’re cooking for yourself, your family, or guests, this simple vegan Indian curry is sure to become a favorite in your home.

So, if you’re in search of a quick and delicious Indian vegetable curry recipe, look no further. This Lauki Sabzi low-calorie dish is a must-try! Not only is this very homely recipe healthy and comforting, but it’s also a fantastic way to enjoy the natural goodness of bottle gourd in a flavorful and satisfying way.

In this Lauki Sabzi recipe we’re covering

All About LAUKI SABJI or GHIYA SABZI

Lauki ki Sabji, also known as Ghiya Sabzi, is a straightforward and delicious vegetarian curry that hails from North Indian cuisine. Although it is a staple across India, often regarded as a simple, everyday dish served with roti or chapati, its versatility is truly remarkable. The traditional Indian dish is a popular choice across all the different regions of India. Typically enjoyed with flatbreads, this comforting dish can also be paired with various types of flavored rice.

The classic preparation involves dicing bottle gourd into cubes and simmering them in a rich onion-tomato gravy, making it a go-to for everyday meals. This versatile vegetable is great in any easy curry. Despite its humble reputation, Lauki ki Sabji can be elevated with the addition of exotic ingredients for a more gourmet experience. It can also be made as a dry sabzi, which pairs excellently with both rice and chapathi. For added variety, consider incorporating other vegetables along with the bottle gourd pieces to create a flavorful mixed veg curry.

What is opo vegetable in English

Opo vegetable, commonly known as bottle gourd, is called “bottle gourd” in English. It is also referred to as “lauki” in Hindi, “sorakaya” in Telugu, and “sorakaya” in Tamil. It is a mild-flavored, cylindrical vegetable with a green skin and is widely used in various cuisines, particularly in Indian cooking. It’s a green vegetable with a mild flavor that you can find in most Indian stores. Opt for a firm Lauki to make a nutritious meal and a healthy curry.

More about upo squash

Calabash (Lagenaria siceraria), commonly known as bottle gourd, is also referred to as white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, and opo squash. This vine plant is cultivated for its fruit.

Opo squash, also known as Nam Tao, is often used in soups and stir-fries and can be steamed and served with Nam Prik. It features white flesh and small, nearly invisible seeds. Its flavor is similar to cucumber and squash, making it versatile for raw consumption, stir-frying, or sautéing.

Although opo squash is frequently associated with African origins, it is also widely grown in southern Europe and Asia. Typically found in warmer climates, this squash can grow from 6 to 36 inches in length and 3 to 12 inches in diameter. The skin ranges from yellow to green, while the firm, white inner flesh contains the seeds. The squash has a mild flavor when young but becomes increasingly bitter as it matures.

Is opo squash like zucchini

Opo squash and zucchini share some similarities but also have distinct differences:

Similarities:

– Texture: Both have a mild flavor and a tender texture when cooked. Both vegetables are great for various dishes like stir fry and Indian curries.

– Usage: Both can be used in a variety of dishes, including soups, stews, stir-fries, and casseroles.

– Cooking Methods: They are often sautéed, steamed, or roasted and can be used interchangeably in some recipes.

Differences:

– Flavor: Opo squash (also known as bottle gourd or lauki) has a slightly sweeter and more neutral flavor compared to zucchini’s more pronounced, slightly grassy taste.

– Appearance: Opo squash is larger, with a pale green to white skin and a cylindrical shape. Zucchini is typically smaller and comes in various colors, including green and yellow. They have a pale green smooth skin and can go under different names.

– Texture: Opo squash has a higher water content and can become quite soft when cooked. Zucchini is firmer and retains more texture.

While they can sometimes be substituted for each other, it’s good to consider their specific characteristics and how they might affect the dish you’re preparing.

Lauki sabzi recipe ingredients

Here’s a breakdown of the ingredients in my delicious Lauki Curry recipe:

Base Ingredients:

2 tbsp vegetable oil (or canola oil, avocado oil, olive oil): Used for sautéing the spices and onions. The choice of cooking oil can affect the flavor and health profile slightly, but all are suitable for this dish.

Whole Spices:

2 bay leaves: Adds a subtle earthy and slightly floral flavor to the curry.

1 tsp cumin seeds (jeera): Provides a warm, nutty flavor when toasted in the oil.

Ground Spices: spice powders for lauki ki sabji recipe

1 tsp cinnamon powder: Adds a sweet and slightly spicy note, balancing the other flavors.

½ tsp turmeric (fresh minced or turmeric powder): Adds a bright color and a warm, earthy flavor with a hint of bitterness.

¾ tsp red chili powder: Provides heat and a vibrant red color to the lauki ki sabji recipe.

½ tsp coriander powder: Adds a mild, citrusy flavor that enhances the overall spice mix.

¾ tsp salt: Enhances all the other flavors in the dish.

2 tsp garam masala: A blend of ground spices that adds warmth, complexity, and depth to the curry.

Aromatics:

2 onions, finely chopped: Forms the base of the curry, providing sweetness and texture as they caramelize.

1 tsp ginger garlic paste: Adds a robust, aromatic flavor with a slight pungency.

Vegetables:

1½ large tomatoes (or 15 small tomatoes), chopped: Adds acidity, sweetness, and a juicy texture to the curry. Tomatoes also help form the base of the gravy.

450 grams lauki (bottle gourd): The main ingredient of the curry, providing a mild flavor and soft texture when cooked.

Liquids:

1 cup water or canned tomatoes: Used to adjust the consistency of the curry. Canned tomatoes add more depth of flavor and a slightly thicker consistency compared to water.

Herbs:

2 tbsp fresh coriander, chopped: Adds freshness and a burst of color as a garnish, balancing the richness of the curry.

These ingredients together create a flavorful and aromatic Lauki Curry, with a balance of heat, acidity, and earthiness.

Chinese long squash recipe tips and tricks

Tips for Perfect Lauki Sabzi

1. Cutting the Lauki: When dicing the bottle gourd, aim for medium-sized cubes. This size ensures that the lauki retains its shape and texture while cooking. If the pieces are too small, they may break down and dissolve into the curry, while too large, they might not cook evenly.

2. Preparing the Lauki:

• Peeling: Start by peeling the lauki using a vegetable peeler to remove the outer skin, which can be tough and slightly bitter. Alternatively, you can cut the big gourd into 3 inch slices, and carefully slice/cut the peel off the slices with a knife.

• Checking for Seeds: Once peeled, cut the lauki in half lengthwise. If you find large, mature seeds, scrape them out with a spoon. Young lauki typically has tender seeds that can be left intact.

• Dicing: After removing the seeds, dice the lauki into uniform cubes to ensure even cooking.

3. Variations: This Lauki Sabzi recipe can easily be adapted to a dry version by omitting the onion and tomato sauce. A dry sabzi can be finished with a sprinkle of freshly grated coconut for a South Indian twist, though this is optional.

4. Adding Creaminess: If you prefer a richer, creamier curry, consider adding cashew paste or a splash of cooking cream at the end. Add these in small amounts, tasting as you go, to avoid overpowering the delicate flavors of the lauki.

Lauki Sabzi Recipe: easy Chinese long squash curry

Delight in the simplicity and comfort of this classic Lauki Sabzi, a flavorful Indian dish made with tender bottle gourd, aromatic spices, and a hint of garlic and ginger. Perfectly paired with chapati or rice, this wholesome, vegan curry is both nourishing and satisfying—a staple for any weeknight meal.

Lauki curry recipe ingredients:

2 tbsp vegetable oil, canola oil, avocado oil or olive oil
2 bay leaves
1 tsp cinnamon powder
1 tsp cumin / jeera
2 onions, finely chopped
1 tsp ginger garlic paste
½ tsp turmeric, fresh minced or powder
¾ tsp red chilli powder
½ tsp coriander powder
¾ tsp salt
1½ large tomatos (or 15 small tomatoes) chopped
450 grams lauki / bottle gourd
1 cup water, or canned tomatoes
2 tsp garam masala
2 tbsp fresh coriander, chopped

How to make Lauki sabzi curry

Lauki sabzi recipe on the stovetop:

1. Heat Oil and Sauté Spices: In a large sauté pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Cook until the onion softens.

2. Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.

3. Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Cook on low heat until the spices become aromatic.

4. Cook Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash). Sauté on high heat for 2-3 minutes.

5. Simmer: Pour in 1 cup of water or canned diced tomatoes and stir well. Cover the pan and let it simmer for 20 minutes on medium heat, or until the lauki is fully cooked.

6. Adjust Consistency: If needed, adjust the consistency by adding more water.

7. Garnish: Garnish with chopped coriander and mix well.

8. Serve: Enjoy your Lauki Sabzi with chapati or rice.

Lauki Ki Sabji in instant pot

Instant Pot Lauki Sabzi

1. Prepare the Instant Pot: Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil.

2. Sauté Spices: Once the oil is hot, add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Sauté until the onion softens.

3. Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.

4. Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Sauté for a minute until the spices are fragrant.

5. Add Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash). Sauté for 2-3 minutes.

6. Pressure Cook: Add 1 cup of water or canned diced tomatoes and mix well. Cancel the “Sauté” mode, close the lid, and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 5 minutes.

7. Natural Release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.

8. Garnish and Serve: Open the lid, stir in chopped coriander, and adjust the consistency if needed by adding more water. Serve the Lauki Sabzi with chapati or rice.

Crockpot or slow cooker Lauki sabzi curry

Crockpot (Slow Cooker) Lauki Sabzi

1. Sauté Spices: In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Cook until the onion softens.

2. Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.

3. Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Sauté for a minute until the spices become fragrant.

4. Transfer to Crockpot: Transfer the sautéed mixture to the Crockpot.

5. Add Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash) to the Crockpot. Pour in 1 cup of water or canned diced tomatoes and mix everything well.

6. Cook on Low or High: Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the lauki is tender and fully cooked.

7. Garnish and Serve: Once cooked, stir in chopped coriander, adjust the consistency by adding more water if needed, and serve the Lauki Sabzi with chapati or rice.

Lauki sabzi recipes variations

Here are some delicious variations and add-in ideas to enhance your Lauki Sabzi recipe:

1. Lauki Chana Dal Sabzi

– Variation: Cook lauki with chana dal (split chickpeas). Soak the chana dal for about 30 minutes, then add it along with the lauki. This variation adds a nutty flavor and protein to the dish.

– Add-ins: You can also add tomatoes and finish with a squeeze of lemon juice for tanginess.

2. Lauki Aloo Sabzi

– Variation: Add diced potatoes (aloo) to the lauki. Potatoes add a starchy richness to the dish, making it more filling.

– Add-ins: Include a pinch of garam masala at the end for extra warmth and depth.

3. Lauki Moong Dal Sabzi

– Variation: Add moong dal (split yellow lentils) to the lauki. This combination is light, nutritious, and easy to digest.

– Add-ins: You can finish the dish with a tempering of mustard seeds, curry leaves, and dried red chilies for added flavor.

4. Lauki Paneer Sabzi

– Variation: Add paneer cubes to the sabzi. Paneer adds richness and a lovely texture to the dish.

– Add-ins: Enhance with crushed kasuri methi (dried fenugreek leaves) towards the end for a subtle bitterness and aroma.

5. Lauki Methi Sabzi

– Variation: Combine lauki with fresh methi (fenugreek) leaves. The slight bitterness of methi contrasts beautifully with the mild flavor of lauki.

– Add-ins: You can also add a bit of jaggery (unrefined sugar) to balance the bitterness.

6. Lauki Tamatar Sabzi

– Variation: Cook lauki with a generous amount of tomatoes, creating a tangy and slightly sweet gravy.

– Add-ins: Add green chilies for a spicy kick and fresh coriander leaves for garnish.

More delicious Lauki sabzi recipes variations ideas:

7. Lauki Palak Sabzi

– Variation: Mix lauki with spinach (palak) leaves. This combination adds a vibrant green color and extra nutrients.

– Add-ins: Finish with a dollop of fresh cream or a splash of coconut milk for a creamy texture.

8. Lauki Coconut Sabzi

– Variation: Add grated coconut to the lauki sabzi for a South Indian twist. The coconut adds sweetness and richness to the dish.

– Add-ins: You can also add curry leaves and mustard seeds in the tempering for a more authentic flavor.

9. Lauki Besan Sabzi

– Variation: Sprinkle a small amount of roasted besan (gram flour) while cooking the lauki. The besan thickens the gravy and adds a nutty flavor.

– Add-ins: Finish with a sprinkle of garam masala or coriander powder.

10. Lauki and Peas Sabzi

– Variation: Add green peas (matar) to the lauki sabzi. Peas add a pop of sweetness and a contrasting texture.

– Add-ins: Enhance with a touch of amchur powder (dried mango powder) for a tangy finish.

11. Lauki Bharta

– Variation: Roast or boil the lauki, then mash it and cook with spices, similar to baingan bharta. This method gives the lauki a smoky flavor.

– Add-ins: Include finely chopped onions, tomatoes, and green chilies. Garnish with fresh coriander leaves.

12. Stuffed Lauki

– Variation: Hollow out the lauki and stuff it with a mixture of spiced mashed potatoes, paneer, or lentils. Cook the stuffed lauki in a spiced tomato gravy.

– Add-ins: Add a pinch of saffron to the gravy for a rich aroma and color.

These variations and add-ins allow you to customize your Lauki Sabzi based on your taste preferences, making it a versatile dish that can be enjoyed in many different ways.

What to serve with Lauki curry recipe

Lauki Sabzi pairs well with a variety of traditional vegan and vegetarian sides. Here are some great options to complement your meal:

Breads

1. Chapati/Roti: Soft, unleavened whole wheat flatbreads that are a staple in Indian cuisine.

2. Paratha: A slightly richer flatbread that can be plain or stuffed with ingredients like potatoes or paneer.

3. Naan: A soft, leavened flatbread typically made with yogurt, though vegan versions are available.

4. Poori: Deep-fried, puffed bread that adds a crispy, indulgent element to the meal.

Rice Dishes

1. Jeera Rice: Basmati rice cooked with cumin seeds, which adds a subtle flavor that complements Lauki Sabzi.

2. Plain Basmati Rice: Simple steamed basmati rice, perfect for soaking up the curry sauce.

3. Peas Pulao: A mildly spiced rice dish with peas, which adds both color and flavor.

4. Lemon Rice: South Indian-style rice flavored with lemon juice, turmeric, and curry leaves, providing a tangy contrast.

Lentils and Legumes

1. Dal Tadka: A creamy, spiced lentil dish that is a great protein-rich side.

2. Chana Masala: A tangy chickpea curry that offers a nice contrast in texture and flavor.

3. Rajma: Kidney beans cooked in a tomato-based gravy, offering a hearty side dish.

Vegetable Dishes

1. Aloo Gobi: A dry curry made with potatoes and cauliflower, spiced with turmeric and cumin.

2. Baingan Bharta: Roasted and mashed eggplant cooked with onions, tomatoes, and spices.

3. Bhindi Masala: Spiced okra that adds a slightly crispy texture to the meal.

4. Palak Paneer (Vegan version): Spinach curry with tofu instead of paneer, making it a protein-rich vegan option.

Salads and Raitas (Vegan Options)

1. Kachumber Salad: A refreshing mix of chopped cucumber, tomatoes, onions, and cilantro with lemon juice.

2. Vegan Raita: Made with dairy-free yogurt, cucumber, and a sprinkle of spices, this cools down the palate.

3. Carrot and Cabbage Slaw: A crunchy, lightly spiced slaw that adds freshness.

Pickles and Chutneys

1. Mango Pickle: A tangy, spicy pickle that adds a burst of flavor.

2. Mint Chutney: A refreshing chutney made with mint, coriander, and lime.

3. Tomato Chutney: A tangy chutney made with tomatoes, tamarind, and spices.

Papad (Papadum)

1. Crispy Papad: Thin, crisp crackers made from lentil or chickpea flour, offering a crunchy contrast to the curry.

These sides, when paired with Lauki Sabzi, create a balanced, flavorful, and satisfying meal.

How to store leftover opo curry

Storing Lauki Sabzi

1. Refrigeration:

– Cool Down: Allow the Lauki Sabzi to cool to room temperature after cooking.

– Storage: Transfer the sabzi to an airtight container. It will keep well in the refrigerator for up to 3 days.

2. Freezing:

– Prepare for Freezing: If you want to freeze the sabzi, first let it cool completely.

– Portioning: Divide the sabzi into portion-sized containers or freezer-safe bags. This makes it easier to thaw only what you need.

– Freeze: Store in the freezer for up to 1 month. Label the container with the date to keep track.

Reheating Lauki Sabzi

1. Reheating from the Refrigerator:

– Stovetop: Transfer the sabzi to a pan and reheat over medium heat. Add a splash of water if the curry has thickened too much. Stir occasionally until it’s heated through.

– Microwave: Place the sabzi in a microwave-safe dish, cover it loosely, and microwave on high for 2-3 minutes, stirring halfway through. Heat until it’s hot throughout.

2. Reheating from the Freezer:

– Thawing: For best results, thaw the sabzi in the refrigerator overnight. If you’re short on time, you can use the defrost setting on your microwave.

– Stovetop: Once thawed, reheat the sabzi in a pan over medium heat, adding a little water if needed to adjust the consistency.

– Microwave: After thawing, microwave on high for 3-5 minutes, stirring occasionally, until heated through.

Tips for Reheating:

– Consistency: After reheating, you may need to adjust the consistency by adding a bit of water or almond milk if the sabzi has thickened.

– Flavor Check: Reheating can sometimes dull the flavors slightly. Taste the sabzi after reheating and adjust the seasoning with salt or spices if necessary.

– Avoid Overcooking: Reheat the sabzi just until it’s hot to avoid overcooking the lauki, which can become too soft.

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Lauki sabzi recipe FAQs

What is Lauki?

Lauki, also known as bottle gourd, opo squash, or doodhi, is a light green, cylindrical vegetable commonly used in Indian cooking. It has a mild flavor and a high water content, making it ideal for light, healthy dishes like sabzi.

Can I make Lauki Sabzi without onions and garlic?

Yes, you can make a variation of Lauki Sabzi without onions and garlic, especially if you follow a specific diet or during fasting. Simply skip the onions and garlic and proceed with the other spices. You can also add a pinch of asafoetida (hing) to enhance the flavor.

Can I use a different vegetable instead of Lauki?

Yes, you can substitute Lauki with other vegetables like zucchini, ridge gourd (turai), or cucumber. However, cooking times may vary depending on the vegetable you choose.

How can I thicken the gravy?

If you prefer a thicker gravy, you can either reduce the amount of water added or let the sabzi simmer uncovered for a few extra minutes until the desired consistency is reached. Alternatively, adding a small amount of besan (gram flour) during the sautéing process can help thicken the gravy.

What can I serve with Lauki Sabzi?

Lauki Sabzi pairs well with Indian breads like chapati, roti, or paratha. It can also be served with plain rice or jeera rice (cumin rice) for a complete meal.

More Chinese Long Squash recipe FAQs

Can I make this recipe ahead of time?

Yes, Lauki Sabzi can be made ahead of time and stored in the refrigerator for 2-3 days. Reheat it on the stovetop or in the microwave before serving. If the sabzi thickens too much upon storing, you can add a little water to adjust the consistency.

How can I make the dish spicier?

To make the sabzi spicier, you can increase the amount of chili powder or add finely chopped green chilies during the sautéing process. Adjust the spice levels to your taste preference.

Can I freeze Lauki Sabzi?

While it’s possible to freeze Lauki Sabzi, the texture of the lauki might change slightly upon thawing. If you do freeze it, store it in an airtight container for up to 1 month. Thaw in the refrigerator before reheating and serving.

What type of oil should I use?

You can use any neutral vegetable oil, like sunflower, canola, or even olive oil. For a more traditional flavor, you can use ghee or mustard oil.

Why is my Lauki Sabzi bitter?

Lauki can sometimes have a naturally bitter taste. To avoid this, taste a small piece of raw lauki before cooking. If it’s bitter, it’s best to discard that lauki and use another one. Cooking with tomatoes and spices usually balances the flavors if the bitterness is mild.

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Lauki Sabzi Recipe: Easy Opo curry

Munchyesta.com

Prep Time 5

Cook Time 35

Serving Size 4 people