Soup-style Lauki/Bottle-gourd curry

Bottle gourd, which is also known as lauki/ghia/dudhi/suraikkai is a mundane vegetable, which doesn’t have any distinctive flavour to endear it to many people. The mention of this vegetable is enough to elicit a grimace from those sitting at the table. But in our family, it is a favourite. I make kootu, sookhi subzi, tarriwali subzi or kofta. I also use it in my Tamilian-style kadhi. Though some use it in sambar, it doesn’t add any flavour to it and is best avoided, as sambar is best made with some vegetables that add to its taste and flavour.

But of all these, my husband’s favourite is lauki chana dal, the recipe of which, I am going to share here. I had read this recipe in a cookery column in some magazine long ago, when they were the only source of new recipes. I have stuck to the original recipe all these years. That it is still popular after decades, is proof of how good it is.

This recipe uses only fresh masalas. Except for turmeric powder, there is no dry masala in it at all. That gives it a unique taste and flavour.

Ingredients: (To serve 3-4)

• Bottle gourd/lauki                               ½ kg
• Chana Dal                                          ½ cup
• Onion                                                  1 big
• Ginger                                                  1” piece
• Garlic                                                    4-5 pods
• Green chillies                                        2-3
• Turmeric powder                                   1/4 tsp
• Salt to taste
• Oil                                                         2 tsp

Method:

• Wash, peel and cut the lauki into small pieces.
• Wash and soak chana dal for half an hour.
• Chop the onions finely.
• Mince the ginger, garlic and green chillies.
• Heat the oil in a pressure cooker. Add finely chopped onions and sauté till it turns translucent. Now add the minced garlic and ginger and sauté a little. Add the chillies.
• Put the chana dal and sauté for a minute. Add turmeric powder and salt.
• Add a cup of water and pressure cook for 2 whistles. Let the pressure release on its own.
• Open the cooker and adjust the consistency by adding hot water as needed. If the gravy seems watery, mix a tsp of rice flour in water and add to the subzi. It will thicken the gravy.

Serving ideas:

• This subzi is good with both rice and roti/parathas.
• I sometimes make it a little watery and drink it like a soup.