Dhudhi batata nu Shaak/bottle gourd curry/lauki aloo sabji is a regular curry made in Indian houses. It is served with roti, dal, rice, and salad to make a complete meal. It is very quick and easy to make dish and light on the stomach. It does not use any garlic or onion.
This recipe has the pressure cooker way of making the recipe, however, you can also cook directly in a pan. Once you have tempered the seeds, hing and turmeric in oil add the chopped bottle gourd, potato, and salt. Cover and cook on medium heat till the bottle gourd and potato softens. stir occasionally. You can add water while cooking to avoid burning or sticking the bottle gourd and potato to the pan. Once the bottle gourd and potato softens add the remaining spices and jaggery. Add water and simmer for 3-4 minutes. The curry is ready to serve.
Dhudhi batata nu Shaak/bottlegourd curry/lauki aloo sabji can also be served with thepla, dhebra, khichdi, rotla, bhakri or paratha for a light weeknight dinner meal.
Friends do try out this simple, quick and delicious recipe and please share your feedback with me!
Dudhi Batata Nu Shaak/Bottlegourd Potato Curry/Lauki Aloo Ki Sabji
Dudhi Batata Nu Shaak/Bottlegourd Potato Curry/Lauki Aloo Ki Sabji is a very simple, easy and quick dish cooked with bottlegourd (dudhi/lauki) and potato with spices. It is a regular dish (roz ka khana) made in Indian meal and served with chapati, phulka, bhakri, rotla or thepla.
- 1 tbsp oil
- 1/2 tsp mustard seed
- 1/2 tsp cumin seed
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 500 gm bottle gourd washed, peeled and chopped
- 1 potato washed, peeled and chopped
- 1 tsp red chili powder or as per spice level required
- 1 tsp coriander cumin powder dhania jeera powder
- 1 tsp jaggery grated ou sugar
- 2 tbsp water
- salt to taste
- coriander for garnishing
In a pressure cooker pan heat oil, Add mustard seeds and cumin seeds and let it crackle. Add asafoetida and turmeric powder. Saute for a minute.
Add chopped bottle gourd and potato. Add red chili powder, coriander-cumin powder, jaggery, and salt.
Add water. (Do not add more water The bottle gourd releases water while cooking. The curry will become more watery on the addition of more water).
Close the pressure cooker and cook for 4 whistles on high heat and 2 on low heat. Let the cooker cool by itself. Open the lid and mix gently the curry. If you find it more watery then cook again on medium heat till the extra water is evaporated.
Garnish with coriander and serve with roti, dal, salad, and rice for a complete meal. You can also serve with thepla, paratha, bhakri, rotla for a light weeknight dinner.
Do not add more water while cooking. The bottle gourd releases water when cooked. Hence the addition of extra water will make the curry watery.
If however, you find more water upon cooking, Put the curry back on medium heat and cook till the extra water is evaporated.
You can also directly in a pan instead of a pressure cooker. After tempering oil with mustard seed, cumin seeds, asafoetida and turmeric powder add chopped bottle gourd and potato. Add salt mix well and cover and cook till the bottle gourd and potato soften. Add water while cooking. Add spices, jaggery, water and cook for 2-3 minutes. Garnish with coriander and serve.