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Bottle Gourd Curry (लौकी तरकारी)

About Bottle Gourd Curry (लौकी तरकारी)

Bottle Gourd Curry, or 'Lauki Tarkari' as it's known in Nepal, is a light and nutritious vegetable dish commonly prepared in Nepali households. It's a staple, often enjoyed as part of a daily meal, especially during warmer months due to its hydrating properties. The dish showcases the simplicity of Nepali cooking, using minimal spices to allow the mild flavor of the bottle gourd to shine.

Picture of Bottle Gourd Curry

History

The history of Lauki Tarkari in Nepal is deeply intertwined with the agricultural practices and culinary traditions of the region. Bottle gourd (Lagenaria siceraria) is believed to be one of the oldest cultivated plants, and its presence in Nepal dates back centuries. Historically, many Nepali families cultivated bottle gourds in their kitchen gardens, as they are easy to grow and are a versatile vegetable. This easy availability and its neutral taste made it a staple ingredient in daily cooking. Traditional Nepali cuisine focuses on simple, home-cooked food using local, seasonal ingredients, and lauki tarkari perfectly exemplifies this approach. The recipe has likely been passed down through generations with slight variations based on family preferences and available resources. The simplicity and health benefits of lauki tarkari have ensured its continued popularity in Nepalese homes.

Fact 1

Bottle gourd is known for its high water content, making this dish a hydrating option, especially in hot weather.

How to prepare?

bottle gourd - 500 grams, peeled and cubedonion - 1 medium, finely choppedtomato - 1 medium, finely choppedginger-garlic paste - 1 teaspoonturmeric powder - 1/2 teaspooncumin powder - 1/2 teaspooncoriander powder - 1/2 teaspoongreen chilies - 1-2, slit (optional)cooking oil - 2 tablespoonsfresh coriander leaves - 2 tablespoons, choppedsalt - to tastewater - 1 cup or as needed

Learn step by step to prepare Bottle Gourd Curry

  • 1
    Heat oil in a pot or pan over medium heat.
  • 2
    Add chopped onions and sauté until they turn golden brown.
  • 3
    Add ginger-garlic paste and green chilies(if using). Sauté for a minute until the raw smell disappears.
  • 4
    Add the chopped tomatoes and cook until they soften.
  • 5
    Add turmeric powder, cumin powder and coriander powder. Sauté for 30 seconds.
  • 6
    Add the cubed bottle gourd and salt. Mix well, coating the gourd with the spices.
  • 7
    Add about 1 cup of water and bring to a boil. Reduce the heat, cover and let it simmer for about 15-20 minutes or until the bottle gourd becomes tender.
  • 8
    Check for the desired consistency. If there's too much water, cook uncovered for a while longer until it reduces.
  • 9
    Garnish with chopped fresh coriander leaves.
  • 10
    Serve hot with rice or roti.
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