By Aditi Saraswat
May 30, 2026
Chef Kunal Kapur’s lauki bharta is going viral for all the right reasons as it changes a simple bottle gourd into a flavour-packed everyday dish. Combined with roasted garlic, onions, tomatoes, and spices, the mashed lauki gives the bharta richness without making it heavy.
500 g lauki (bottle gourd) 2 tomatoes, chopped 1 onion, finely chopped 5 garlic cloves 2 green chillies, chopped 2 tbsp mustard oil or ghee 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder Salt to taste Fresh coriander for garnish
Peel and cut the lauki into pieces. Steam or boil them until they turn soft, but not too soft or mushy, as they can turn watery.
In a bowl, mash the boiled lauki lightly without blending it smoothly, to keep its texture the same as bharta.
In a pan, heat mustard oil and add cumin seeds, garlic, onions, and green chillies to it. Cook it until it turns aromatic and golden, but not burnt.
To this, now, add chopped tomatoes, turmeric, chilli powder, coriander powder, and salt. Cook the base until it thickens and begins to release the oil.
To this base, mix the mashed lauki with the masala and cook on medium heat.
Lastly, garnish it with fresh coriander and serve hot with phulkas, parathas and dal rice for a flavourful meal.