Lauki & Methi Sabzi
A simple, healthy and beginner-friendly Indian stir-fry combining bottle gourd (lauki) and fresh fenugreek leaves (methi) cooked with basic spices. Perfect with roti or rice for a light, nutritious meal.
Ingredients
Equipment
Method
- Wash and peel the bottle gourd. Cut into small cubes. Wash and chop the methi leaves. Keep both ready.
- Heat oil in a kadhai or heavy pan. Once hot, add cumin seeds and let them crackle.
- Add chopped onion. Sauté until onion becomes soft and light golden.
- Add chopped tomato (if using) and cook until tomato turns soft and oil separates slightly.
- Add turmeric powder, coriander powder, red chili powder and salt. Mix well.
- Now add the cubed bottle gourd. Stir to coat the spices over lauki.
- Add chopped methi leaves on top. Mix gently and combine with lauki.
- Pour 2 tablespoons of water, cover with a lid, and cook on low-medium heat for about 10–12 minutes until lauki becomes soft and methi wilts.
- Once the lauki is cooked through and methi leaves are tender, uncover and cook on high flame for 1–2 minutes to evaporate any excess water. Give a final stir.
- Turn off heat. Serve hot with chapati or rice.
Notes
Use fresh methi leaves for best flavour. Larger lauki may taste slightly bitter — choose small to medium firm ones. Adjust water as needed so the sabzi remains dry or semi-dry as per preference.