Description
Lauki Pav Bhaji is a delightful twist on the classic lauki ki sabji. This flavorful dish combines diced bottle gourd (lauki) with aromatic spices, tomatoes, and green chilies. Serve it hot with buttery pav or buns for a wholesome and tasty meal. Why not give this Lauki Pav Bhaji recipe a try?
Scale
Ingredients
- 1 medium-sized lauki (bottle gourd), peeled and diced
- 2 tablespoons oil or butter
- A pinch of hing (asafoetida)
- 1 whole dry red chilli
- 1 teaspoon kalonji (nigella seeds)
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 3 tomatoes, finely chopped
- 2–3 green chilies, chopped
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon pav bhaji masala
- Kasuri methi (dried fenugreek leaves)
- Coriander leaves, chopped (for garnish)
- Garam masala
Instructions
- Peel the lauki and cut it into small, even-sized pieces.
- In a pressure cooker, add the diced lauki along with enough water. Cover and cook for about 1whistle or until the lauki becomes soft and tender. Once cooked, blend the lauki till you get smooth puree and set it aside.
- Next, in a large skillet, heat 2 tablespoons of oil or butter over medium heat.
- Add a pinch of hing (asafoetida) and 1 whole dry red chili. Sauté for a few seconds until fragrant.
- Add 1 teaspoon of kalonji (nigella seeds) and let them crackle for a few seconds.
- Add 1 finely chopped onion to the pan and sauté until it turns golden brown. Then, add 1 tablespoon of ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in ½ teaspoon of red chili powder, ½ teaspoon of turmeric powder. Mix well and cook for a couple of minutes.
- Add 3 finely chopped tomatoes and 2-3 chopped green chilies. Cook until the tomatoes become soft and mushy.
- Add salt to taste. Mix well.
- Cover the pan and cook for about 5 minutes.
- Add the blended lauki to the pan and mix everything together. Add 1 tablespoon of pav bhaji masala and mix thoroughly.
- Stirring occasionally, until all the flavors are well combined.
- If the mixture is too thick, you can add a little water to adjust the consistency to your liking.
- Garnish with kasuri methi (dried fenugreek leaves) and freshly chopped coriander leaves.
- Sprinkle a pinch of garam masala for extra flavor.
- Serving
- Heat some butter and toast the pav buns until they are golden and crispy on both sides.
- Serve the hot and flavorful Lauki Pav Bhaji with the toasted pav buns.
- Enjoy it with a side of chopped onions, lemon wedges, and a dollop of butter on top.
Notes
- Ensure you peel and cut the lauki into small, even-sized pieces. This promotes even cooking and makes blending easier.
- After cooking the lauki in the pressure cooker, blend it until smooth. This helps create a creamy texture for the bhaji, making it more palatable.
- Cook the lauki for about one whistle or until it becomes soft and tender. Overcooking can make the lauki too mushy.
- When adding hing and the dry red chili, sauté only for a few seconds until they release their fragrance. Overcooking can burn the spices and turn them bitter.
- Let the kalonji (nigella seeds) crackle for a few seconds to release their flavor but be careful not to burn them.
- Cook the ginger-garlic paste just long enough to remove its raw smell, about one minute.
- After adding salt, cover the pan and cook for about 5 minutes to let the flavors meld together.
- If the bhaji is too thick after adding the blended lauki, add a little water to adjust the consistency to your liking.
- Sprinkle a pinch of garam masala just before serving for an extra layer of flavor.
- Feel free to add other vegetables like peas, carrots, or bell peppers for added nutrition and flavor.
- Category: Main Course
- Cuisine: Indian
Keywords: Easy Pav Bhaji Recipe, Bottle Gourd Recipes, Lauki Recipes, Quick Indian Dinner Recipe, Easy Lunch Recipe