Simple, practical, and full of everyday flavour, Lauki Sabzi (Dudhi Recipe) is a gluten-free, vegan Indian side dish made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 2 · 2 to 3
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 lb (450 grams, 3 cups) lauki (chopped to ½ inch pieces)
  • ½ cup (1 medium) onion (fine chopped)
  • 1 cup (1 large) tomato (chopped, deseeded if preferred)
  • ½ inch (1 teaspoon) ginger (or garlic peeled and fine chopped)
  • 1 green chili (slit (optional, leave out for kids))
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves ((leave out if you don't have))
  • ½ to ¾ teaspoon salt ((divided))
  • ½ to ¾ teaspoon Kashmiri red chili powder ((cut down for kids))
  • ⅛ teaspoon turmeric
  • ¾ teaspoon coriander powder ((optional))
  • ½ teaspoon garam masala ((adjust to taste))
  • ½ teaspoon fennel powder ((saunf powder, leave out if you don't prefer))
  • 2 tablespoons coriander leaves (fine chopped to garnish)
  • ½ to ⅔ cup water ((to add in 2 batches))

Method

How to make Lauki Sabzi

  1. Rinse and chop onions, tomatoes and ginger. Pat dry the rinsed curry leaves. Slit the green chili.
  2. Cut off both ends of the lauki and peel it. Chop to ½ inch pieces and keep aside.
  3. Heat oil in a pan and add cumin seeds. When they begin to sizzle add curry leaves, followed by onions, ginger and green chili.
  4. Saute onions on a medium heat until transparent, for about 4 to 5 mins. Add tomatoes and half of the salt. Saute until the tomatoes turn mushy, for about 3 to 4 minutes.
  5. Stir in the red chili powder, turmeric and coriander powder if using. Saute for a minute.
  6. Add the lauki and the rest of the salt. Stir fry on a medium high heat for 3 to 4 minutes. Pour water and give a good stir.
  7. Cover and cook on a medium heat until lauki is soft and fully cooked. Add more water as you cook if required.
  8. When the lauki is cooked, taste test and add more salt if required. For more flavor you may sprinkle garam masala and fennel seeds powder at this stage.
  9. If the sabzi has lot of water, you may evaporate by cooking uncovered, on a high heat. Turn off and garnish with coriander leaves.
  10. Serve Lauki sabzi with rice, roti, bhakri or chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.