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Lauki (Doodhi) Subzi

Lauki (Doodhi) Subzi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Lauki is a type of squash that is light green in color, has a mild flavor and goes by many different names — doodhi (dudhi), opo, bottle gourd, to name a few. Try this recipe for a variation in taste and texture to this often overlooked vegetable.
  • Lauki/Doodhi/Bottlegourd – 4 cups, peeled and cubed (600gm or 1.3lb)
  • Oil – 1 tbsp
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ½ tsp
  • Channa Daal – 1 tsp
  • Urad Daal – 1 tsp
  • Fenugreek (Methi) Seeds – ⅛ tsp
  • Curry Leaves – sprig
  • Dried Red Chili – 1, broken
  • Asafoetida – pinch
  • Turmeric Powder – ¼ tsp
  • Green Chillies – to taste, finely chopped
  • Onions – 1 medium, chopped
  • Red Chili Powder – to taste
  • Salt – to taste
  • Milk – ½ cup
  1. Heat Oil in a medium pan on medium heat.
  2. Add Mustard Seeds and let them pop.
  3. Add Cumin Seeds and let them sizzle.
  4. Add Chana Daal, Urad Daal, Fenugreek Seeds and Curry Leaves – cook for 30 secs and add Dried Red Chili, Asafoetida and Turmeric Powder – stir well.
  5. Add Green Chilies, Onions and Lauki. Mix well.
  6. Add Salt and Red Chili Powder – stir, cover and cook until Lauki is tender (5-7 minutes).
  7. Add Milk, mix and cook until milk is mostly evaporated, leaving a creamy coating on the Lauki.
  8. Serve hot with chapati or roti.

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