Lauki with tomatoes

Tried out a new recipe today, modified from this version here: Came out well, and that’s not just my word 🙂


  • 1 Lauki (bottle gourd), cut into long, thin strips. I sliced the Lauki (Bottle Gourd) lengthwise into 6 pieces and then cut them into long thin strips.
  • 1/2 tsp Jira (cumin) seeds
  • 1/4 tsp asofetida powder (optional, though a nice touch!)
  • 3- 4 red whole red chillies
  • 1 1/2 tsp Jira powder
  • 1 tsp chilli powder
  • 1 can diced tomatoes
  • 2 tbs. oil


  1. Add oil, when hot – add the cumin seeds & red chillies.
  2. When cumin seeds begin to sputter add canned tomatoes.
  3. Then add the asofetida, cumin powder, and chilli powder.
  4. Cook on high heat, constantly stirring until the break down partially (about 5 minutes).
  5. Add the lauki, reduce heat and cover.
  6. Open occasionally and stir so it does not catch at the bottom. A sprinkling of warm water may be required.
  7. Cook until lauki is tender

… and voila

Someone told me that they peel the lauki, this probably makes for faster, more even cooking. Though the skin does add some nice texture to the dish!

This could probably work with some other veggie, maybe potatoes 🙂


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