Lauki Sabzi

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Method

1. 1Wash the lauki (bottle gourd) thoroughly and peel it using a vegetable peeler. Cut into 2 cm cubes and set aside.
2. 2In a deep pan, heat 2 tablespoons of oil over medium flame. Once hot, add 1 teaspoon cumin seeds and let them sizzle for 10 seconds.
3. 3Add the chopped lauki and stir well to coat with oil. Cook for 5 minutes, stirring occasionally, until the pieces begin to soften.
4. 4Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon coriander powder. Mix well and cook for 1 minute to release the aroma.
5. 5Pour in 200 ml of water and stir. Bring to a gentle boil, then reduce heat to low, cover the pan, and simmer for 10 minutes.
6. 6Check the consistency—lauki should be tender but not mushy. If needed, add a little more water.
7. 7Uncover and let the sabzi cook for 2 more minutes to thicken slightly. Adjust seasoning with salt to taste.
8. 8Turn off the heat. Garnish with a few fresh curry leaves and a drizzle of 1 teaspoon of oil if desired. Serve hot with roti or rice.