20 Delicious Lauki Recipes Healthy

Packed with nutrients and versatility, lauki (also known as bottle gourd) is a summer squash that deserves a spotlight in your kitchen! Whether you’re looking to whip up a quick weeknight dinner or explore healthy, comforting dishes, these 20 delicious lauki recipes will inspire you to get creative. From savory curries to sweet treats, there’s something for everyone. Let’s dive into these mouthwatering options that promise both flavor and health benefits!

Lauki Chana Dal

You’ve gotta try this Lauki Chana Dal—it’s a game-changer for weeknight dinners. Bold flavors, simple steps, and oh-so-satisfying.

Ingredients

• 1 cup chana dal (soaked for 30 mins for quicker cooking)
• 2 cups lauki (bottle gourd), peeled and diced
• 2 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, pureed (canned works too)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a pressure cooker over medium heat. Add cumin seeds, let them sizzle for 30 seconds.
2. Add chopped onion, sauté until golden, about 3 minutes. Tip: Stir constantly to avoid burning.
3. Mix in tomato puree, turmeric, red chili powder, and salt. Cook until oil separates, around 5 minutes.
4. Drain soaked chana dal, add to the cooker along with lauki. Stir well to coat with spices.
5. Pour in water, secure the lid. Cook on high until 1 whistle, then simmer for 10 minutes. Tip: Natural pressure release ensures perfect texture.
6. Once safe, open the lid. If too thick, add a splash of water. Tip: For creamier dal, mash slightly with the back of a spoon.
7. Garnish with fresh cilantro, serve hot.

This Lauki Chana Dal is creamy, with a hint of sweetness from the lauki. Try it with steamed rice or warm rotis for a comforting meal.

Lauki Kofta Curry

Let’s dive into Lauki Kofta Curry, a dish that turns humble bottle gourd into crispy, golden koftas swimming in a rich, spiced gravy. Perfect for impressing at dinner or spicing up your meal prep.

Ingredients

• 2 cups grated bottle gourd (squeeze out excess water)
• 1/2 cup besan (gram flour, for binding)
• 1 tsp cumin powder (or adjust to taste)
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• Oil for frying (or any neutral oil)
• 1 large onion, finely chopped (for gravy)
• 2 tomatoes, pureed (for a smooth gravy)
• 1 tbsp ginger-garlic paste (fresh is best)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 cup water (adjust as needed)
• Fresh cilantro for garnish

Instructions

1. In a bowl, mix grated bottle gourd, besan, cumin powder, red chili powder, and salt. Shape into small balls.
2. Heat oil in a pan over medium heat (350°F). Fry koftas until golden brown, about 3-4 minutes. Drain on paper towels.
3. In the same pan, sauté onions until translucent. Add ginger-garlic paste; cook for 1 minute.
4. Add tomato puree, turmeric, and garam masala. Cook until oil separates, about 5 minutes.
5. Pour in water, bring to a simmer. Gently add koftas; simmer for 5 minutes.
6. Garnish with cilantro. Serve hot.

Serve this Lauki Kofta Curry with steamed rice or naan for a comforting meal. The koftas are soft inside, crispy outside, and the gravy? A flavor bomb that’ll have you reaching for seconds.

Lauki Thepla

Unlock the secret to a guilt-free snack with Lauki Thepla—a soft, spiced flatbread that’s packed with grated bottle gourd for a nutritious twist. Perfect for on-the-go munching or a light meal, this Gujarati classic is about to become your new kitchen staple.

Ingredients

• 1 cup whole wheat flour (plus extra for dusting)
• 1/2 cup grated bottle gourd (squeeze out excess water)
• 1/4 cup yogurt (for softness, or adjust to texture)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp turmeric powder (for color)
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp cumin seeds (for crunch)
• Salt to taste (start with 1/2 tsp)
• Water as needed (about 1/4 cup)

Instructions

1. In a large bowl, mix whole wheat flour, grated bottle gourd, yogurt, oil, turmeric powder, red chili powder, cumin seeds, and salt.
2. Knead into a soft dough, adding water gradually. Tip: The dough should be pliable but not sticky.
3. Cover the dough and let it rest for 15 minutes to absorb flavors.
4. Divide the dough into 6 equal parts and roll each into a ball.
5. On a floured surface, roll each ball into a thin, round thepla (about 6 inches in diameter). Tip: Dust with flour to prevent sticking.
6. Heat a skillet over medium heat (350°F) and cook each thepla for 1-2 minutes per side, until golden spots appear. Tip: Press lightly with a spatula for even cooking.
7. Serve hot with a drizzle of ghee or your favorite chutney.

Vibrant and slightly chewy, these theplas boast a subtle earthiness from the bottle gourd, balanced by the warmth of spices. Try them rolled up with a smear of cream cheese for a fusion twist.

Lauki Halwa

Forget what you know about desserts—Lauki Halwa is here to shake things up. This melt-in-your-mouth treat turns humble bottle gourd into a sweet, cardamom-kissed delight.

Ingredients

• 2 cups grated bottle gourd (peel and remove seeds first)
• 1 cup whole milk (for richness, or sub with almond milk)
• 1/2 cup sugar (adjust to sweetness preference)
• 1/4 cup ghee (or any neutral oil, but ghee adds flavor)
• 1/4 tsp cardamom powder (freshly ground packs a punch)
• 2 tbsp chopped nuts (pistachios or almonds for crunch)

Instructions

1. Heat ghee in a non-stick pan over medium heat until melted.
2. Add grated bottle gourd. Sauté for 10 minutes, stirring occasionally, until raw smell disappears.
3. Pour in milk. Stir well and cook on low heat for 20 minutes, until gourd is soft and milk reduces.
4. Mix in sugar. Continue cooking for another 10 minutes, stirring constantly to prevent sticking.
5. Sprinkle cardamom powder and half the nuts. Cook for 5 more minutes until halwa thickens and leaves the pan’s sides.
6. Garnish with remaining nuts. Serve warm or chilled.

Get ready for a dessert that’s surprisingly light yet indulgent. The Lauki Halwa’s creamy texture and aromatic spices make it perfect with a scoop of vanilla ice cream or as a standalone treat.

Lauki Kheer

Here’s a twist on the classic dessert that’ll have your taste buds dancing—Lauki Kheer is creamy, dreamy, and downright delicious.

Ingredients

• 2 cups grated bottle gourd (squeeze out excess water)
• 4 cups whole milk (for richness, or sub with almond milk)
• 1/2 cup sugar (adjust to sweetness preference)
• 1/4 cup basmati rice (washed and soaked for 30 mins)
• 1 tsp cardamom powder (for that aromatic kick)
• A handful of chopped nuts (almonds, pistachios—your pick)
• A pinch of saffron strands (soak in 1 tbsp warm milk for color)

Instructions

1. In a heavy-bottomed pan, boil milk on medium heat, stirring occasionally to prevent sticking.
2. Add soaked rice to the milk, simmer for 15 minutes until rice is half-cooked.
3. Mix in grated bottle gourd, cook for another 20 minutes on low heat, stirring frequently.
4. Stir in sugar and cardamom powder, cook for 5 more minutes until sugar dissolves completely.
5. Add saffron-soaked milk and chopped nuts, give it a good stir, and turn off the heat.
6. Let it cool slightly before serving to allow flavors to meld together beautifully.

Whip this up for a dessert that’s subtly sweet with a nutty crunch. Serve chilled or warm, topped with extra nuts for that Instagram-worthy finish.

Lauki Soup

Unlock the secret to a light yet satisfying meal with Lauki Soup—your go-to for a quick, nutritious fix.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium lauki (bottle gourd), peeled and diced (about 2 cups)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium for better control)
• 1/2 tsp cumin powder
• Salt to taste (start with 1/4 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat olive oil in a large pot over medium heat (about 30 seconds).
2. Add chopped onion and garlic. Sauté until translucent (2-3 minutes).
3. Stir in diced lauki. Cook for another 5 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a boil (about 5 minutes).
5. Reduce heat to low. Simmer uncovered for 15 minutes, or until lauki is tender.
6. Use an immersion blender to puree the soup until smooth (or blend in batches).
7. Stir in cumin powder and salt. Adjust seasoning if needed.
8. Garnish with fresh cilantro before serving.

Nothing beats the creamy texture and subtle sweetness of Lauki Soup. Serve it with a sprinkle of chili flakes for a kick or a dollop of yogurt for extra creaminess.

Lauki Raita

Bold flavors meet creamy textures in this Lauki Raita—a cooling yogurt-based side that’s a game-changer for spicy meals.

Ingredients

• 1 cup grated bottle gourd (squeeze out excess water)
• 2 cups plain yogurt (use full-fat for creaminess)
• 1 tbsp roasted cumin powder (or toast whole seeds and grind)
• 1/2 tsp red chili powder (adjust to heat preference)
• Salt to taste (start with 1/4 tsp)
• 1 tbsp chopped cilantro (for garnish)

Instructions

1. In a large bowl, whisk the yogurt until smooth—no lumps allowed.
2. Add the grated bottle gourd to the yogurt. Mix well to combine.
3. Sprinkle in the roasted cumin powder, red chili powder, and salt. Stir until evenly distributed.
4. Cover and refrigerate for at least 30 minutes to let flavors meld. Tip: The longer it sits, the better it tastes.
5. Before serving, garnish with chopped cilantro for a fresh pop of color and flavor. Tip: A drizzle of olive oil can add a luxurious finish.
6. Serve chilled alongside your favorite spicy dish or as a dip with pita chips. Tip: For a crunchier texture, add some finely diced cucumber.

Refreshingly cool with a subtle crunch, this Lauki Raita balances heat like a pro. Try it as a spread in wraps for an unexpected twist.

Lauki Cutlet

Hit up your snack game with these crispy Lauki Cutlets—packed with flavor, easy to whip up, and totally Insta-worthy.

Ingredients

• 2 cups grated lauki (bottle gourd), squeezed to remove excess water
• 1/2 cup breadcrumbs (plus extra for coating)
• 1/4 cup finely chopped onions
• 2 tbsp cornstarch (for binding)
• 1 tbsp ginger-garlic paste (or freshly minced)
• 1 tsp cumin powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 2 tbsp oil (or any neutral oil)

Instructions

1. In a large bowl, combine grated lauki, breadcrumbs, onions, cornstarch, ginger-garlic paste, cumin powder, red chili powder, and salt. Mix well until the mixture binds together.
2. Divide the mixture into equal portions and shape them into flat cutlets. Tip: Wet your hands to prevent sticking.
3. Coat each cutlet lightly with extra breadcrumbs for that extra crunch.
4. Heat oil in a non-stick pan over medium heat (350°F). Tip: Test the oil by dropping a small breadcrumb; it should sizzle immediately.
5. Carefully place the cutlets in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.

Outrageously crispy on the outside, tender on the inside—these Lauki Cutlets are a game-changer. Serve them with mint chutney or stack them in a burger for a veggie-packed twist.

Lauki Paratha

Skip the boring breakfasts—**Lauki Paratha** is here to shake up your morning routine. Soft, flaky, and packed with flavor, it’s the ultimate way to sneak veggies into your meal.

Ingredients

• 2 cups grated bottle gourd (squeeze out excess water)
• 2 cups whole wheat flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1 tsp red chili powder (or to taste)
• 1 tsp garam masala
• 2 tbsp ghee (or any neutral oil)
• Water (as needed to knead the dough)

Instructions

1. In a large bowl, mix grated bottle gourd, whole wheat flour, salt, red chili powder, and garam masala.
2. Add water gradually to knead into a soft dough. Cover and let it rest for 15 minutes. Tip: The dough should be pliable but not sticky.
3. Divide the dough into equal-sized balls. Roll each ball into a flat circle using a rolling pin, dusting with flour as needed. Tip: Aim for medium thickness to ensure even cooking.
4. Heat a skillet over medium heat. Place the rolled paratha on the skillet.
5. Cook for 1-2 minutes until bubbles appear, then flip. Spread 1/2 tsp ghee on the top side.
6. Flip again and spread another 1/2 tsp ghee on the other side. Cook until both sides are golden brown. Tip: Press gently with a spatula for even browning.
7. Repeat with the remaining dough balls.

Ready to devour? These parathas are delightfully crispy on the outside, tender inside, with a hint of spice. Serve hot with a dollop of yogurt or pickle for an extra kick.

Lauki Besan Sabzi

Craving a veggie dish that’s both comforting and packed with protein? Lauki Besan Sabzi blends tender bottle gourd with spiced gram flour for a quick, flavorful stir-fry.

Ingredients

• 2 cups bottle gourd (lauki), peeled and diced
• 1/2 cup gram flour (besan)
• 2 tbsp oil (or any neutral oil)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• Salt to taste
• 1/4 cup water
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat (350°F). Add cumin seeds and let them sizzle for 30 seconds.
2. Add diced bottle gourd. Stir-fry for 5 minutes until slightly tender.
3. Sprinkle gram flour over the gourd. Mix well to coat evenly, cooking for 2 minutes to remove raw flour taste.
4. Add turmeric, red chili powder, coriander powder, and salt. Stir to combine.
5. Pour in water to prevent sticking. Cover and simmer for 10 minutes, stirring occasionally.
6. Uncover and cook for another 5 minutes until the gourd is soft and the mixture is dry.
7. Garnish with fresh cilantro before serving.

Outcome: This dish offers a creamy texture from the gram flour with a slight crunch from the gourd. Serve it with roti or as a side to dal rice for a wholesome meal.

Lauki Methi Sabzi

Let’s dive into a dish that’s a game-changer for weeknight dinners—Lauki Methi Sabzi. It’s light, flavorful, and packs a punch with minimal effort.

Ingredients

• 2 cups grated lauki (bottle gourd) – squeeze out excess water
• 1 cup chopped fresh methi (fenugreek leaves) – stems removed
• 2 tbsp oil (or any neutral oil)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder – adjust to taste
• 1 tsp coriander powder
• Salt to taste
• 1/2 tsp garam masala
• 1 tbsp lemon juice – fresh is best

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add cumin seeds. Wait until they sizzle (about 30 seconds).
3. Stir in grated lauki. Cook for 5 minutes, stirring occasionally, until slightly translucent.
4. Mix in methi leaves, turmeric, red chili powder, coriander powder, and salt. Cook for another 5 minutes.
5. Sprinkle garam masala and drizzle lemon juice. Stir well and turn off the heat.

Perfectly tender lauki with a hint of bitterness from methi makes this sabzi a standout. Serve it with roti or as a side to dal rice for a comforting meal.

Lauki Moong Dal

Whip up a storm in your kitchen with this Lauki Moong Dal—a comforting, nutritious dish that’s as easy to make as it is delicious. Perfect for weeknight dinners or meal prep, it’s a game-changer for anyone looking to spice up their lentil game.

Ingredients

• 1 cup moong dal (split yellow lentils), rinsed
• 2 cups lauki (bottle gourd), peeled and diced
• 1 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add the rinsed moong dal and sauté for 2 minutes, stirring constantly to prevent sticking.
3. Stir in the diced lauki, turmeric powder, red chili powder, and salt. Mix well to coat everything evenly.
4. Pour in 2 cups of water, secure the lid, and cook on high pressure for 3 whistles (about 15 minutes).
5. Let the pressure release naturally for 5 minutes, then open the lid and give the dal a good stir.
6. Garnish with fresh cilantro before serving.

Dig into this creamy, flavorful dal that’s packed with the subtle sweetness of lauki and the earthy tones of moong dal. Serve it over steamed rice or with a side of roti for a complete meal that’s sure to impress.

Lauki Paneer Curry

Viral on foodie feeds, this Lauki Paneer Curry blends creamy paneer with tender bottle gourd in a spiced tomato gravy. Grab your skillet—let’s dive in.

Ingredients

• 2 cups diced bottle gourd (peel if skin is tough)
• 1 cup paneer cubes (homemade or store-bought)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste (fresh for best flavor)
• 1 cup tomato puree (canned or fresh)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup water (as needed)
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds; wait until they sizzle, about 30 seconds.
2. Stir in ginger-garlic paste; sauté until golden, 1-2 minutes. Tip: Don’t let it burn.
3. Add tomato puree, turmeric, coriander, and chili powder. Cook until oil separates, 5-7 minutes.
4. Toss in bottle gourd; mix well. Cover and simmer for 10 minutes, stirring occasionally.
5. Add paneer cubes and salt. Gently mix to avoid breaking paneer. Tip: Fry paneer first for extra texture.
6. Pour in water as needed for desired consistency. Simmer covered for another 5 minutes. Tip: Check gourd’s tenderness with a fork.
7. Garnish with cilantro. Serve hot.

Expect a velvety gravy with soft paneer and mildly sweet gourd. Perfect with roti or over steamed rice for a comforting meal.

Lauki Idli

Lauki Idli is your next breakfast obsession—steamed, savory, and sneakily healthy. Let’s ditch the boring and dive into this twist on a classic.

Ingredients

• 1 cup grated lauki (bottle gourd), squeezed dry (excess water makes idlis soggy)
• 2 cups idli batter (store-bought or homemade)
• 1 tbsp oil (or any neutral oil)
• 1 tsp mustard seeds (for tempering, adjust to taste)
• 1/2 tsp turmeric powder (for color and health)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and wait until they pop—about 30 seconds.
2. Add grated lauki and sauté for 2 minutes until slightly soft. Tip: Don’t overcook; it’ll steam further.
3. Mix in turmeric and salt. Stir well to combine, then cool the mixture for 5 minutes.
4. Fold the lauki mixture into the idli batter gently. Tip: Overmixing deflates the batter, leading to dense idlis.
5. Grease idli molds with oil. Pour the batter into each mold, filling only 3/4 full to allow rising.
6. Steam in a preheated steamer for 10 minutes on high heat. Tip: Check doneness with a toothpick—it should come out clean.

Fluffy, light, and with a hint of sweetness from the lauki, these idlis are a game-changer. Serve them hot with coconut chutney or sambar for a full experience.

Lauki Dosa

Get ready to flip your breakfast game upside down with this Lauki Dosa—a crispy, savory crepe that’s secretly packed with veggies. No one will guess the star ingredient is bottle gourd!

Ingredients

• 1 cup rice flour (for that perfect crisp)
• 1/2 cup grated bottle gourd (squeeze out excess water)
• 1/4 cup urad dal flour (or sub with chickpea flour for a nuttier taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp turmeric powder (for a golden hue)
• 1 green chili, finely chopped (omit for less heat)
• 1 tbsp oil (or any neutral oil)
• 1/2 cup water (adjust for batter consistency)

Instructions

1. In a large bowl, mix rice flour, urad dal flour, grated bottle gourd, salt, turmeric powder, and green chili.
2. Gradually add water, stirring continuously, until the batter is smooth and pourable—like pancake batter.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with oil.
4. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion with the back of the ladle.
5. Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the bottom is golden and crisp.
6. Flip the dosa carefully and cook for another 1-2 minutes until both sides are evenly cooked.
7. Repeat with the remaining batter, greasing the skillet as needed between dosas.

Magic happens when the crispy edges meet the soft, veggie-packed center. Serve hot with coconut chutney or a spicy sambar for a meal that’s anything but ordinary.

Lauki Bharta

Pump up your veggie game with Lauki Bharta—a smoky, spiced bottle gourd mash that’s begging to be scooped up with warm rotis.

Ingredients

• 1 large bottle gourd (about 4 cups, peeled and grated)
• 2 tbsp mustard oil (or any neutral oil)
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat mustard oil in a pan over medium heat until it starts smoking slightly. This removes the raw smell.
2. Add cumin seeds and let them sizzle for about 10 seconds until fragrant.
3. Toss in the chopped onions and green chilies. Sauté until the onions turn golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
5. Add the grated bottle gourd, turmeric powder, red chili powder, and salt. Mix well.
6. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the gourd is soft and mushy.
7. Sprinkle garam masala and mix. Cook uncovered for 2 more minutes to let the flavors meld.
8. Garnish with fresh cilantro before serving.

Enjoy the creamy texture and smoky flavor of Lauki Bharta—perfect with a side of crispy papad or as a filling for wraps.

Lauki Kadhi

Overlooked but oh-so-satisfying, Lauki Kadhi is your next kitchen adventure. This creamy, spiced yogurt stew with tender bottle gourd cubes is a hug in a bowl.

Ingredients

• 1 cup yogurt (whisk until smooth)
• 1/2 cup besan (gram flour, sifted to avoid lumps)
• 2 cups water (adjust for desired consistency)
• 1 cup lauki (bottle gourd, peeled and cubed)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chili (slit, adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 1 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. In a bowl, whisk yogurt, besan, and water until smooth to make the kadhi base. Tip: Ensure no lumps for a silky texture.
2. Heat oil in a pot over medium heat. Add mustard and cumin seeds; wait until they crackle.
3. Add green chili and lauki cubes. Sauté for 2 minutes until slightly tender.
4. Stir in turmeric, red chili powder, and salt. Mix well to coat the lauki.
5. Pour the kadhi base into the pot. Stir continuously to prevent curdling. Tip: Keep the heat medium-low.
6. Bring to a gentle boil, then simmer for 15 minutes, stirring occasionally. Tip: The kadhi will thicken as it cooks.
7. Garnish with fresh cilantro before serving.

Perfectly balanced, this kadhi boasts a creamy texture with a hint of spice. Serve it steaming hot with rice or savor it as a comforting soup on chilly evenings.

Lauki Khichdi

Skip the takeout—this Lauki Khichdi is your next one-pot wonder. **Soak** up the flavors of this hearty, healthy dish that’s easier than your morning coffee.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 cup grated lauki (bottle gourd, peel if skin is tough)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 4 cups water (for a softer khichdi, add 1/2 cup more)
• Salt to taste (start with 1 tsp)

Instructions

1. Heat ghee in a pressure cooker over medium heat (300°F).
2. Add cumin seeds; wait until they sizzle (about 30 seconds).
3. Stir in grated lauki; sauté for 2 minutes until slightly soft.
4. Mix in turmeric, red chili powder, and salt; cook for 1 minute.
5. Add rinsed rice; stir well to coat with spices (tip: this prevents sticking).
6. Pour in water; stir once and close the pressure cooker lid.
7. Cook on high heat until the first whistle, then reduce to low (tip: listen for 3 whistles total).
8. Turn off heat; let pressure release naturally (about 10 minutes).
9. Open lid, fluff khichdi with a fork (tip: if too thick, add hot water and simmer).

This khichdi is creamy with a hint of spice—perfect with a dollop of yogurt or crispy papad on the side. **Transform** your lunch game with this fuss-free recipe that’s as nourishing as it is delicious.

Lauki Stir Fry

Skip the boring veggies—lauki stir fry is your new weeknight hero. **Sear** it hot, keep it crunchy, and drench in garlicky goodness.

Ingredients

• 2 cups lauki (bottle gourd), peeled and julienned
• 2 tbsp vegetable oil (or any neutral oil)
• 3 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt, to taste
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Toss in minced garlic, stirring constantly for 20 seconds to avoid burning.
4. Throw in lauki, spreading it evenly. Cook undisturbed for 2 minutes to get a slight char.
5. Sprinkle turmeric, red chili powder, and salt. Stir-fry for 3-4 minutes until lauki is tender but crisp.
6. Drizzle lemon juice and give it a final toss. Tip: A squeeze of lemon brightens the flavors instantly.
7. Garnish with fresh cilantro before serving. Tip: For extra crunch, sprinkle toasted sesame seeds on top.

Crunchy lauki meets smoky spices in this lightning-fast stir fry. Serve it over steamed rice or stuff into warm tortillas for a veg-packed twist.

Lauki Stuffed Roti

Packed with flavor and easy to whip up, this Lauki Stuffed Roti is your next kitchen adventure. Perfect for a quick lunch or a hearty dinner, it’s a game-changer.

Ingredients

• 2 cups whole wheat flour (or substitute with all-purpose flour for a softer texture)
• 1 cup grated lauki (bottle gourd, squeeze out excess water)
• 1 tbsp oil (or any neutral oil)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup water (adjust as needed for dough consistency)

Instructions

1. In a large bowl, mix whole wheat flour with salt and 1 tbsp oil. Gradually add water to form a soft dough. Cover and let it rest for 15 minutes.
2. Heat a pan over medium heat. Add cumin seeds, let them splutter, then add grated lauki, turmeric, red chili powder, and salt. Cook for 5-7 minutes until the mixture is dry. Let it cool.
3. Divide the dough into equal portions. Roll each into a small circle, place a spoonful of the lauki mixture in the center, and seal by bringing the edges together.
4. Gently roll the stuffed dough into a roti, ensuring the filling doesn’t spill out.
5. Heat a tawa or skillet over medium-high heat. Cook each roti for 1-2 minutes on each side, applying a little oil, until golden brown spots appear.

Light, fluffy, and bursting with the subtle sweetness of lauki, these rotis pair beautifully with a dollop of yogurt or a spicy pickle. Try serving them warm for the best experience.

Conclusion

Mastering the art of cooking with lauki has never been easier, thanks to these 20 delicious and healthy recipes! Whether you’re looking to spice up your meal routine or embrace healthier eating, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the inspiration on Pinterest and spread the goodness of lauki!

Bella Bacinos