Lauki Subzi with Peanuts and Sesame
I am a big fan of peanuts in gravy and to add to that if the recipe has sesame, there is no going back. This lauki subzi with peanuts and sesame has both those elements that make it our family favorite for a side of roti or chapati.
Lauki also known as Dudhi, which is bottle gourd in English is something I cook very often at home. If given a choice my boys would eat Lauki subzi almost every week.
The irony is many South Indian Brahmin families do not eat bottle gourd. I grew up in North India and we never bothered with any of these beliefs, so lauki with chana dal was a very common subzi in my house.
Things have changed over a period and people have started consuming lauki knowing the health benefits, but I still find it very amusing that we still have preferences for vegetables in spite of being vegetarians. So, this Lauki subzi with peanuts and sesame is a new addition to our lauki loving family.
I have to admit the only thing I commonly make with lauki is the Lauki subzi. It is a regular part of our weekend menu like this North Indian Lunch/dinner menu #1 here. Apart from it, I make the Gujarat famous Lauki Muthia and recently made the Lauki burfi which was loved by everyone in my house.
This subzi is so creamy and delicious and this has 2 of my favorite ingredients, sesame, and peanuts along with lauki. I am so happy to have found yet another subzi that I can alternate with the Lauki chana dal subzi. This week my theme for the BM is 'Bookmarked recipes' and this is the first one from my list of bookmarks.
Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - easy
Ingredients to make Lauki Subzi with Peanuts and Sesame - (serves 4)
- Lauki / bottle gourd / dudhi - 1 large (about 5 to 6 cups chopped)
- Onion - 1 large (chopped)
- Tomatoes - 3 (chopped)
- Cumin seeds - 1 ½ tsp
- Turmeric powder - ½ tsp
- Red chili powder - 1 teaspoon (adjust based on your spice level)
- Oil - 1 tbsp
- salt - to taste
- Cilantro - for garnishing
For the Masala paste -
- Peanuts - 4 tbsp
- Sesame seeds - 2 tbsp
- Coriander seeds - 2 tsp
- Red chilies - 3 or 4
- Desiccated coconut - 2 tbsp
Procedure to make Lauki Subzi with Peanuts and Sesame -
- Roast the peanuts until slightly brown and keep it aside.
- Fry the sesame seeds to a light brown color and place it along with the peanuts.
- In the same pan, dry roast the coriander seeds along with the red chilies and keep them in the bowl.
- In the end, turn off the flame and roast the desiccated coconut in the pan for a few seconds and remove it along with the rest of the ingredients.
- Let this cool down and then grind it to a smooth paste adding a little water.
- In a pan, heat the oil and add the cumin seeds. Let it crackle and then add the chopped onions. Saute the onions until they are translucent and then add the tomatoes along with turmeric powder, red chili powder, and salt. Let the tomatoes cook until they are slightly mushy.
- Add the chopped lauki and mix well. Add about a cup of water and let the lauki cook until it is soft. Don't overcook the lauki and make it mushy.
- At this stage, add the ground masala paste and mix well. Adjust the consistency of the gravy by adding a little more water if needed.
- Let it simmer for 6-8 minutes and then garnish with cilantro.
- Serve hot with phulkas!
Other Side Dish Ideas
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Recipe
Lauki Subzi with Peanuts and Sesame
Equipment
- Stove
- pan
Ingredients
- 1 Lauki / bottle gourd / dudhi 1 large or about 5 to 6 cups chopped
- 1 Onion Large chopped
- 3 Tomatoes chopped
- 1 ½ teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder adjust based on your spice level
- 1 tablespoon Oil
- salt to taste
- Cilantro for garnishing
For the Masala paste -
- 4 tablespoon Peanuts
- 2 tablespoon Sesame seeds
- 2 teaspoon Coriander seeds
- 3 Red chilies 3 or 4 depending on your spice level
- 2 tablespoon Desiccated coconut
Instructions
- Roast the peanuts until slightly brown and keep it aside. Fry the sesame seeds to light brown color and place it along with the peanuts. In the same pan, dry roast the coriander seeds along with red chilies and keep it in the bowl. At the end, turn off the flame and roast the desiccated coconut in the pan for few seconds and remove it along with the rest of the ingredients. Let this cool down and then grind it to a smooth paste adding a little water.
- In a pan, heat the oil and add the cumin seeds. Let it crackle and then add the chopped onions. Saute the onions until they are translucent and then add the tomatoes along with turmeric powder, red chili powder and salt. Let the tomatoes cook until they are slightly mushy.
- Add the chopped lauki and mix well. Add about a cup of water and let the lauki cook until it is soft. Don't over cook the lauki and make it mushy.
- At this stage, add the ground masala paste and mix well. Adjust the consistency of the gravy by adding a little more water if needed.
- Let it simmer for 6-8 minutes and then garnish with cilantro.
- Serve hot with phulkas!
The recipe turned out interesting and delicious! I added a tbsp of tamarind which gave a right taste to the curry. Thank you!!
Pavana, thanks for trying the recipe and glad you liked it. Tamarind sounds interesting and the tangy flavors would be a good addition with sesame and peanuts.
Interesting recipe. Tried it today and it came out very well. Thank you very much
Thanks Puja for trying the recipe and glad you liked it.
OMG, Never knew that lauki is a forbidden veggie. It has been a favorite in my family for generations and some dishes specially revolve around lauki. Addition of peanut and sesame takes this to new heights. Love it.
this is one of my fave Indian vegetables and a great curry with it
Interesting to read that lauki is not eaten by some brahmins. I don't think that's the case in AP, I grew up eating it 🙂
Your curry looks delicious with that peanut-sesame gravy. Will try this out some time.
Wow that is yummy. Will try it looks awesome.
Ohhh drooling here, that masala must be so yummm!!! Bookmarking right away!!!
This dish is one of my grandma's signature dish, she makes it often and we just love with rice and rotis.
Interesting recipe with peanuts&sesame masala. It came out so creamy and looks lip smacking delicious.
Yummy.. Addition of Peanuts always takes the dish to another level!!
I always enjoy gravies with peanut. Makes it so creamy and rich right...
Interesting masala paste. Like the idea of grinding peanuts and sesame together. Very nice