Are you ready to transform an ordinary vegetable into a culinary masterpiece that will make your taste buds dance? Lauki Curry with Coconut Milk is not just another recipe—it's a creamy, comforting journey through the heart of Indian cooking that will revolutionize your dinner routine! This incredibly simple yet incredibly delicious dish turns the humble bottle gourd into a star, blending traditional spices with luxurious coconut milk to create a meal that's both nutritious and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Lauki (bottle gourd) - 1 medium, diced
- Coconut milk - 1 cup
- Onion - 1 medium, chopped
- Tomato - 1 medium, chopped
- Ginger-garlic paste - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Cumin seeds - 1 teaspoon
- Salt - to taste
- Oil - 2 tablespoons
- Fresh coriander - for garnish
Instructions
- Begin by preparing all your ingredients. Wash the lauki (bottle gourd) thoroughly, peel it, and then dice it into small cubes. Chop the onion and tomato finely, and set them aside.
- In a large pan or kadhai, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they become fragrant.
- Add the chopped onion to the pan and sauté it until it turns golden brown. This should take about 5-7 minutes. Stir occasionally to ensure even cooking and to prevent burning.
- Once the onions are golden, add 1 teaspoon of ginger-garlic paste to the pan. Sauté for another 1-2 minutes until the raw smell of the paste disappears.
- Next, add the chopped tomato to the pan along with 1/2 teaspoon of turmeric powder and salt to taste. Cook this mixture for about 5 minutes, or until the tomatoes soften and blend well with the onions.
- Now, add the diced lauki to the pan. Mix well to coat the lauki with the onion-tomato mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in 1 cup of coconut milk and stir everything together. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. This allows the lauki to cook through and absorb the flavors of the spices and coconut milk.
- After 15 minutes, check the lauki for doneness. It should be tender but not mushy. If it needs more time, cook for an additional 5 minutes, checking occasionally.
- Once cooked, turn off the heat and garnish the Lauki Curry with freshly chopped coriander leaves.
- Serve the Lauki Curry hot with steamed rice or Indian bread (roti or naan) for a delicious meal.
Tips
- Choose a fresh, young bottle gourd for the best texture. Look for a light green, firm vegetable without any yellow spots.
- Peel the lauki thoroughly to remove any tough skin, which can make the curry bitter.
- Cut the lauki into uniform cubes to ensure even cooking.
- Don't rush the onion sautéing process—golden brown onions are key to developing deep flavor.
- Use fresh coconut milk for the richest, most authentic taste. If using canned, choose full-fat for maximum creaminess.
- Keep the heat low while simmering to prevent the coconut milk from separating.
- Adjust the consistency by adding a little water or more coconut milk if needed.
- Fresh coriander is not just a garnish—it adds a bright, fresh note that elevates the entire dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
