Vegan Lauki Ka Bharta

🛒 Ingredients

• #Main Ingredients;
• 500g bottle gourd (lauki / calabash), peeled, deseeded, and chopped
• 1 medium onion, finely chopped.. 1 medium tomato, finely chopped
• 1 tsp ginger‑garlic paste.. 1–2 green chillies, finely minced (adjust to taste)
• #Spices & Seasoning;
• ½ tsp mustard seeds,, 1 tsp cumin seeds,, ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste).. 1 tsp coriander powder
• ½ tsp roasted cumin powder,, ½ tsp garam masala
• Salt to taste,, Pinch of dry mango powder (amchur, optional)
• #Cooking & Garnish;
• 1.5 tbsp coconut oil or any neutral cooking oil
• Fresh coriander leaves for garnish
• A squeeze of lemon juice (optional)

👩‍🍳 Instructions

1. 1

   Prep the gourd: Wash, peel, and chop the bottle gourd into small cubes. Steam or boil until completely tender, then drain off all excess water. Mash roughly with a spoon or fork — do not puree it smooth.

2. 2

   Temper & sauté: Heat oil in a pan over medium heat. Add mustard seeds; once they pop, add cumin seeds and green chillies, and sauté for 30 seconds until fragrant.

3. 3

   Cook aromatics: Add chopped onion and fry until soft and pale golden. Stir in ginger‑garlic paste and cook for 1 minute. Add tomatoes and cook until they break down and turn soft and pulpy.

4. 4

   Combine: Add the mashed bottle gourd, turmeric, and salt. Mix well, cover, and cook on low heat for 5–7 minutes so the flavours blend.

5. 5

   Spice & finish: Remove the lid, add red chilli powder, coriander powder, and roasted cumin powder. Stir‑fry for another 5–8 minutes until extra moisture evaporates and the mixture thickens to a soft, dry consistency.

6. 6

   Serve: Sprinkle with garam masala, taste and adjust seasoning. Add a squeeze of lemon juice if desired, garnish with fresh coriander, and serve hot.