Lauki(Sorekaayi)Sabji / Bottle Gourd

Bottle Gourd / long squash / Calabash /opo squash these are the different names for this vegetable which is called Lauki in Hindi and Sorekaayi in Kannada.

There was a time before marriage when I knew only south Indian/Udupi style of cooking.  After I got married, I had to think of recipes to go with rotis and chapatis every single day! And that’s when I started to venture out and try north Indian recipes with different veggies. My colleagues from North India were of great help in introducing me to some of the best curries and dals. Once such dish was Lauki Ki Sabji prepared by a friend and I loved it! That is how I started using this veggie at home 🙂

Today’s dish is my go-to recipe when I am running out of time to prepare something elaborate.

Here you go – Lauki Sabji (Without dal)!



Long Squash – 1

Onions – 1

Tomatoes – 2

Ginger – 1/2 inch

Garlic cloves – 2

Green chillies – 2 to 3

Curry Leaves – few

Coriander leaves – for garnishing

Garam masala – 1 tsp

Red chilli powder – 1/2 to 1 tsp

Turmeric powder – 1/2 tsp

Salt – as per taste

For Tempering:

Oil – 2 tbsp

Cumin seeds – 1 tsp

Peppercorns – 1/2 tsp


**I prepared this sabji in the instapot electric cooker, but you can use any ordinary pressure cooker too**


In a pressure cooker pan, heat oil. Add Cumin seeds and peppercorns. Sauté till done.

(*If using Instapot use the sauté mode*)


Now add the chopped curry leaves, green chillies, garlic, ginger and onions. Sauté till onions are translucent.

Then add the tomatoes and mix well. Sauté till the tomatoes are mushy and start leaving oil.


At this point, add the peeled and chopped bottle gourd / lauki. Sauté till done.

Add the masalas – Garam Masala, Red Chilli Powder, Turmeric powder and salt. Mix well.



Add a cup of water, mix well and make sure to check the salt before closing the lid.

Secure the lid and pressure cook on a medium flame for just 1 whistle.

**Instant Pot Users – Pressure cook on high for 2 mins NPR**

Once done, garnish with chopped coriander leaves and serve hot with roti / chapati.




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