Lauki Bhujia
A home-style recipe for Lauki Bhujia. Serves 3–4, ready in about 30 minutes.
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 green chillies, chopped
- 1 tsp ginger-garlic paste
- 1 bottle gourd (lauki, about 750 g), peeled, seeds removed if large, in small cubes
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- A handful of fresh coriander, to finish
Missing something?
- No bottle gourd? Use tori or zucchini.
- No onion? Use spring onions, or a little onion powder (less depth).
- No green chilli? Use red chilli flakes or extra red chilli powder.
Method
- Heat the oil and add the cumin. When it sizzles, add the onion and green chillies and fry for 4–5 minutes. Add the ginger-garlic paste for 1 minute.
- Add the lauki, salt, chilli, turmeric and coriander powder. Do not add water; the lauki lets out its own.
- Cover and cook on low heat for 15 minutes, stirring now and then, until the lauki is soft and see-through.
- Uncover and cook until the water dries, then add the coriander.