Farali Lauki ki sabzi or subzi is easy and simple recipe which generally made in Navratri or fasting day in my kitchen. You can serve this recipe with poori, paratha and raita as a whole meal. It’s very less spicy and light food in fasting days. Excellent for digestion in every month.
The bottle gourd is a vine grown for its fruit. It can be harvested in the young stage to be used as a vegetable or harvested in the mature stage, dried, and used as a bottle, utensil, or pipe.
The bottle gourd is yellowish-green in colour and usually in the shape of a bottle. The vegetable has a white pulp, with white seeds embedded in the spongy flesh.
When lauki is cooked or juiced, it has proven to have sedative and anti-bilious properties. Eating lauki gives a relaxed feeling.
It is low in saturated fat, cholesterol, high in dietary fibre, Vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese.
Bottle gourd is rich in dietary fibre, both, soluble and insoluble. Hence, it helps in curing constipation, flatulence and even piles. It is also easy to digest. It promotes weight loss.
Here you can check other farali or vrat ki recipe such as Aloo ka Halwa, apple kheer, orange kheer, apple ka halwa, lauki ki barfi, farali aloo poori, Farali jeera aloo, farali arbi stir fry and more.
2 Cups Diced Bottle Gourd, Peeled
2 Tomatoes Puree
1 Green Chilli, Chopped
1 Tsp. Ginger, Chopped
Rock Salt to Taste
Black Pepper Powder to taste
1 Tsp. Coriander Powder
1 Tsp. Cumin Seeds
2 Tbsps. Desi Ghee
Fresh Coriander Leaves, Chopped for Garnishing
How to make Farali Lauki ki Sabzi:
Heat the ghee in pressure cooker, add cumin seeds. When they starts splutter, add ginger and green chilies, saute one minute. Add tomato puree, pepper powder, coriander powder and salt, saute till to release oil. Add chopped gourd and 1/2 cup water. Cover with lid and cook till to 4-5 whistles. Remove from the flame, garnish with coriander and serve with poori or parathas.
Farali Lauki Ki Sabzi
- 2 Cups Diced Bottle Gourd, Peeled
- 2 Tomatoes, Puree
- 1 Green Chilies, Chopped
- 1 Tsp. Ginger, Chopped
- 2 Tbsps. Ghee
- Rock salt to Taste
- Black Pepper Powder to Taste
- 1 Tsp. Coriander Powder
- 1 Tsp. Cumin Seeds
- Coriander Leaves for garnishing
- Heat the ghee in pressure cooker, add cumin seeds.
- When they starts splutter, add ginger and green chilies, saute one minute.
- Add tomato puree, pepper powder, coriander powder and salt, saute till to release oil.
- Add chopped gourd and 1/2 cup water. Cover with lid and cook till to 4-5 whistles.
- Remove from the flame, garnish with coriander and serve with poori or parathas.