Recipe for Lauki Badi Ki Sabzi (Bottle Gourd & Badi Curry)
Lauki Badi Ki Sabzi is a quintessential Rajasthani dish that brings comfort and flavor to any meal. This easy-to-make vegetable curry combines the mild sweetness of bottle gourd (lauki) with the savory, rich taste of badi (fermented lentil dumplings). Perfect for a weeknight dinner or a simple lunch, this recipe requires just a few basic ingredients and promises to satisfy your taste buds with its aromatic spices and textures. It’s traditionally served with roti or paratha, making it a complete meal.
Cuisine: Rajasthani
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1/2, peeled and chopped |
| Badi (wadi) | 1/2 cup |
| Oil | As required |
| Curry leaves | 1 sprig |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Green chili | 1, finely chopped |
| Ginger | 1 inch, grated |
| Garlic | 3 cloves, grated |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Milk | 2 tablespoons (or more if needed) |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Roast the Badi:
Begin by dry-roasting the badi (wadi) in a pan over low heat until it turns a rich brown color. Once done, remove it from the pan and set it aside to cool. -
Prepare the Tempering:
Heat some oil (or ghee for a richer taste) in a large wok or kadhai. Add the cumin seeds, mustard seeds, and a pinch of asafoetida. Let the seeds splutter and release their flavors into the oil. -
Cook the Aromatics:
To the tempering, add the finely chopped green chili, grated ginger, and garlic. Sauté for a minute or two, allowing the garlic and ginger to infuse their aroma into the oil. -
Cook the Bottle Gourd (Lauki):
Add the chopped bottle gourd (lauki) to the wok. Stir well, ensuring that it is coated with the aromatic oil. Cook the lauki for 8–10 minutes until it softens and becomes tender. -
Add the Roasted Badi:
Once the bottle gourd is cooked, add the roasted badi to the wok. Stir gently to combine with the lauki, allowing the flavors to meld together. -
Spices and Seasoning:
Now, add the spices: red chili powder, turmeric powder, coriander powder, and garam masala. Stir the spices well into the mixture, ensuring everything is evenly coated. -
Add Milk:
Pour in the milk, just enough to create a slightly thick sauce. The milk will also help soften the badi further. Be cautious not to add too much, as the badi becomes soft fairly quickly. Let the curry simmer for another 5–7 minutes. -
Final Touches:
Once the badi is tender and the flavors have come together, check the seasoning and add salt to taste. Stir in some fresh coriander leaves for a burst of freshness. -
Serve:
Transfer the Lauki Badi Ki Sabzi to a serving bowl and serve hot. It pairs wonderfully with Panchmel Dal and Pudina Tawa Paratha for a wholesome Rajasthani meal.
Tip: For a richer flavor, you can cook this dish in ghee instead of oil. If you prefer a spicier version, feel free to increase the amount of green chili or red chili powder.
Enjoy this delicious, comforting Rajasthani dish for a flavorful addition to your vegetarian meals!
