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Bottle gourd is a summer staple because of its high water content and fibre. It is also a good source of vitamins K, C, and B, as well as magnesium, calcium, and iron. But most people find it dull and boring. Youths think that it’s a vegetable that the elderly enjoy because it can be easily chewed and digested.
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However, if you go exploring the regional cuisines of India, you will find this boring vegetable quite interesting. It is used to prepare a variety of delicacies, both savoury and dessert. From West Bengal to Kerala, take a look at how home chefs transform a humble lauki into an irresistible delight.
Also Read: 6 Summer Diet Mistakes That You Must Avoid
Tamil Nadu’s Lauki Kootu
In Tamil Nadu, lauki is cooked with lentils. It is a mildly spicy dish that you can enjoy with steamed rice. On days when you are not feeling like cooking or craving something lightweight and subtly sweet, opt to replicate this recipe. Adding nuttiness to it are the coconut slivers, and spices like turmeric and red chilli powder complete it. You can even enjoy it when you are not feeling well or your stomach is upset.
West Bengal’s Lau Chingri
Bengali households turn the simple lauki into a star ingredient for a flavourful curry. They cook the vegetable with chingri (shrimp) and add a minimal number and amount of spices. It is one of the few dishes in which rather than playing a game of spices, home chefs focus on bringing out the notes of the ingredients. It accompanies steamed rice and is a perfect dish to enjoy on weekends or busy weekdays.
Rajasthani Lauki Ke Kofte
Rajasthani people have a knack for turning any ingredient into a delicious dish. They take a bottle gourd, grate it, mix it with besan and a few everyday spices, and make crispy kofte. These fritters are later added to a spicy gravy with a tomato base. While Rajasthani folks enjoy it on a special occasion, you can make it at least once a week and serve it with rice, roti, and paratha.
Gujarati Lauki Nu Shaak & Thepla
Gujaratis take the mundane lauki and add a twist of jaggery and spices to it. They prepare a sweet and savoury gravy tempered with mustard seeds and cooked with turmeric powder, red chilli powder, and coriander powder. This is most commonly enjoyed with roti. Gujaratis also make thepla with lauki since fenugreek leaves aren’t summer produce. These flatbreads are thin, nutritious, and can be enjoyed for breakfast.
North Indian Lauki Ka Halwa
One of the most famous preparations of lauki in North India is a batch of rose petal-garnished halwa. Grated bottle gourd is cooked with milk, sugar, and ghee. It is topped with cardamom powder for freshness and a nutty texture. If you are being generous, you can also add crushed cashews, almonds or pistachios.
Punjabi Lauki Da Shorba
Punjabis make a lightweight stew with bottle gourd. They cook it with butter, turmeric, red chilli powder, and a few other aromatic spices and herbs. It is a healthy and comforting dish that can be enjoyed with rice or garlic bread on the side. If you are struggling to manage the symptoms of flu, this is an excellent remedy.
