Homestyle Masala Lauki

 

Lauki (bottle gourd / gheeya lauki) is a highly liked dish of Prophet Muhammad (peace be upon him and his progeny). It's one of those foods that have been recorded to be his favorites as he handpicked gourd from a meat dish that was served and ate it specifically out of liking. 

"A tailor invited Allah's Messenger (ﷺ) to a meal which he had prepared. " Anas bin Malik said, "I accompanied Allah's Messenger (ﷺ) to that meal. He served the Prophet (ﷺ) with bread and soup made with gourd and dried meat. I saw the Prophet (ﷺ) taking the pieces of gourd from the dish." Anas added, "Since that day I have continued to like gourd." [Sahih Bukhari 2092].

I make lauki pretty simple, homestyle, no fancy shmancy unless I am planning on a lauki and chana dal combination). Take it away. 

INGREDIENTS

Lauki (bottle gourd), peeled, cut into cubes, 3 cups

Cumin powder, 1 teaspoon

Coriander powder, 1 teaspoon

Red chili flakes, according to spice preference

Salt, according to taste

Garam masala, 1/2 teaspoon

Clove powder, one pinch

Cinnamon powder, one pinch

Red chili powder, according to spice preference

Cumin seeds, 1 tablespoon

Tomato paste, a bit less than 1 cup

Turmeric powder, 1/2 teaspoon

Black pepper powder, 1/2 teaspoon

Ginger and garlic paste, 1 tablespoon

Oil

Yogurt, 3 tablespoons (optional, for tangy version)

COOKING HOMESTYLE MASALA LAUKI

1. Boil the lauki in 1 cup water on medium high heat to completely soften it. In the US, lauki sold at Indian / Pakistani stores is pretty tough. You can tell by pinching the flesh how much you need to soften it. Make sure all the boiling water evaporates. Set the boiled lauki pieces aside.

2. Add ginger and garlic paste (1 tbsp), Cumin powder (1 tsp), Coriander powder (1 tsp), Red chili flakes (according to spice preference), Garam masala (1/2 tsp), clove and cinnamon powders (1 pinch each), red chili powder (acc to taste), cumin seeds (1 tbsp), black pepper powder (1/2 tsp), and 1/2 cup oil in a pan. 

3. Bring the heat up to medium high and fry until cumin seeds crackle.

4. Add boiled lauki and turmeric powder (1/2 tsp) and continue to fry for a minute, mix well.

5. Add tomato paste and cook until oil separates. You may add yogurt here and cook for a minute if you want a tangy tasting dahi lauki.

6. Check for salt, add according to taste. 

7. If you want some curry, add a little water and make it. I like it dry, masala style. 

Serve this as a side with rice, or have this with hot naans. These can go perfectly in salads too!