Bottle Gourd curry (Lauki Sabzi) is a lightly spiced, sweet-sour curry that goes very well with Indian Roti or chapatti. If you use the microwave to boil the bottle gourd, this is one curry is the one that takes very little effort but is big on taste. This is a no-onion, no-garlic recipe.

Ingredients

• 2 cups bottle gourd, cut into small cubes
• One tsp RUCHI Red Chilli Powder
• RUCHI Turmeric Powder, A Pinch
• ¼ teaspoon tamarind paste
• ¼ teaspoon for a small piece of jaggery (optional)
• Sesame seeds
• Salt to taste
• For Gravy:
• 2 tsp RUCHI Curry Powder (Sabji Masala)
• 2 tbsp dry grated coconut
• ½ cup roasted chana dal finely powdered
• For Tempering:
• 1 tsp vegetable oil,
• RUCHI Asafoetida (Hing), a pinch
• 1 tsp RUCHI Mustard Seed
• 1-2 RUCHI Whole Red Chillies
• 5-6 Curry Leaves

Directions

1. In a large microwavable bowl, boil the bottle gourd pieces with one cup water and some salt for about 5-6 minutes until almost tender or boil the pieces separately until tender. Roast the sesame seeds, red chillies and grated coconut separately, until lightly browned. Let cool and grind into a powder and set aside. Mix rest of the material, turmeric, red chilli powder and 1 cup of water and mix.
2. Add the bottlegourd pieces, tamarind paste and jaggery and cook on medium heat until the raw flavour of chana dal is gone & the gravy is thickened and the bottle gourd is completely cooked.
3. For tempering heat oil in a small pan. Add asafoetida and mustard seeds. When the seeds start to pop, add a couple of whole red chillies and fry until lightly browned. Add the curry leaves and fry for a couple of seconds and pour over the bottle gourd curry. Serve the bottle gourd curry hot with roti.

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