Lauki Ka Bharta Recipe
This post may contain affiliate links. Please read our privacy policy.
Lauki Ka Bharta is a popular North Indian dish in which tender lauki (bottle gourd) is cooked with onions, tomatoes, ginger, garlic, and basic spices. It is similar to my Smoky Baingan Bharta, but lauki is not roasted like the eggplant. Instead, it is peeled and grated, then cooked with other ingredients.
It is one of my favorite ways to make lauki for my family. Since the vegetable is unrecognizable after grating and cooking with spices, they eat it without any objection. Make it using my easy recipe in under 30 minutes and serve with dal rice or dal roti for your everyday Indian meal.
Try some of my favorite lauki recipes: Lauki Chana Dal, Lauki Tamatar Ki Sabji, Lauki Halwa, Lauki Kofta Curry.
Table of Contents
Ingredients
- Lauki (Bottle Gourd) – When buying a bottle gourd, ensure it is firm and free from bruises or black patches on the skin.
- Spice Powders – This recipe uses basic spice powders, including coriander, turmeric, Kashmiri red chili, garam masala, and roasted cumin powder.
- Oil – Use mustard oil to make bharta for the best taste. If it’s unavailable, you can use any cooking oil or ghee as an alternative.
- Green chilies – Adjust the green chilies to suit your desired level of spiciness for the lauki ka bharta.
- Asafetida (hing) – Skip adding asafetida for a gluten-free recipe.
- Others – You will also need cumin seeds, red onions, ginger, garlic, fresh tomatoes, salt, lime juice, and fresh coriander leaves (cilantro).
You can avoid adding garlic and onions to make a no-onion, no-garlic lauki bharta.
Add green peas (matar), spinach (palak), or fresh fenugreek leaves (methi) for a change.
How To Make Lauki Bharta
Step 1: Wash and peel a small lauki. Grate it using a medium grater. You will need 300 g of grated lauki. Heat 3 tablespoon mustard oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon of cumin seeds and ¼ teaspoon of asafetida, and let them crackle for 4-5 seconds.
Step 2: Add 1 cup of finely chopped red onions and cook for 2-3 minutes, stirring frequently.
Step 3: Add 2 teaspoons of finely chopped ginger and 2 teaspoons of finely chopped garlic, and cook for 2-3 minutes until the onions are golden brown.
Step 4: Now add 1 cup of grated tomatoes and 2 teaspoons of chopped green chilies, and cook for 3-4 minutes.
Step 5: Add the following ingredients and mix well.
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt
Step 6: Add grated lauki and cook for 2-3 minutes.
Step 7: Reduce the heat to low. Cover the pan and cook for 8-10 minutes, stirring occasionally. Check for salt and add more if needed.
Step 8: Now add the following ingredients and mix well.
- 1 tablespoon lime juice
- ½ teaspoon garam masala powder
- 2 tablespoon chopped cilantro
Step 9: Serve hot.
Pro Tip By Neha
Instead of using raw grated lauki in this recipe, you can peel the lauki, cut it into pieces, and boil it with some water until it is softened. Then, mash and add to the masala. This process will slightly change the taste of the bharta. You can try it for a change.
Storage Suggestions
Lauki Ka Bharta can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan or microwave until hot before serving.
Other Curry Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Lauki ka Bharta Recipe
Ingredients
- 300 grams bottle gourd (lauki) (peeled and grated)
- 3 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 1 cup finely chopped red onions
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 cup grated tomatoes
- 2 teaspoons chopped green chilies
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon garam masala powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Add onions and cook for 2-3 minutes, stirring frequently.
- Add ginger and garlic and cook for 2-3 minutes until the onions are golden brown.
- Now add tomatoes and green chilies and cook for 3-4 minutes.
- Add coriander powder, turmeric powder, chili powder, cumin powder, and salt. Mix well.
- Add grated lauki and cook for 2-3 minutes.
- Reduce the heat to low.
- Cover the pan and cook for 8-10 minutes, stirring a few times in between.
- Check for salt and add more if needed.
- Now add lime juice, garam masala powder, and cilantro and mix well. Serve hot.
Do I need to shred the excessive water from the grated lauki or could put that too?
You can put that too.
You can put the water.