Lauki Sabzi with Roti
A comforting, healthy Indian squash curry served with warm flatbread.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 45g carbs🥑 10g fat🌾 7g fibreper serving
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Ingredients
- 🥒300 g bottle gourd (lauki), peeled and diced
- 🧅1 medium onion, finely chopped
- 🍅1 medium tomato, chopped
- 🧄1 tbsp ginger-garlic paste
- 🌱½ tsp cumin seeds
- 🧡¼ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp red chili powder
- 🤎½ tsp garam masala
- 🍶2 tbsp cooking oil
- 🍃¼ cup fresh coriander, chopped, for garnish
- 🌾1 ½ cup whole wheat flour (atta)
- 💧½ cup water, for roti dough (approx)
- 🧂 salt, to taste
Pro tips
- To ensure the lauki sabzi cooks evenly, dice the bottle gourd into roughly uniform pieces.
- For softer rotis, add a teaspoon of oil to the dough while kneading.
- Adjust the amount of red chili powder according to your spice preference.
- If you don't have a tawa, a flat non-stick pan works well for cooking rotis.
Method
- 1For the sabzi, heat oil in a pan. Add cumin seeds and let them splutter. Then add chopped onions and sauté until translucent.
- 2Add ginger-garlic paste and cook for a minute until fragrant. Stir in chopped tomatoes and cook until they soften.
- 3Add turmeric, coriander, and red chili powders. Cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
- 4Add the diced lauki and salt to taste. Mix well, cover, and cook on medium-low heat for 15-20 minutes, or until the lauki is tender. Stir occasionally.
- 5Once lauki is cooked, stir in garam masala and garnish with fresh coriander. Keep aside.
- 6For the roti, combine whole wheat flour and salt in a bowl. Gradually add water and knead to form a soft, pliable dough. Cover and rest for 10-15 minutes.
- 7Divide the dough into equal small balls. Roll each ball into a thin circle using a rolling pin.
- 8Heat a tawa (griddle) over medium-high heat. Place a rolled roti on it and cook until small bubbles appear. Flip and cook the other side.
- 9For puffed rotis, place the half-cooked roti directly over the flame for a few seconds until it puffs up, then flip and cook the other side briefly. Serve hot with the lauki sabzi.