Lauki ki Sabzi (Opo Squash Curry)

This Lauki ki Sabzi is quick, healthy, and delicious. Growing up, it was often made as a side dish in my home. Pair it with my lal masoor dal, a meaty main dish like beef keema, and some steamed white rice, and you have a complete South-Asian meal!

What is lauki/opo squash?

Lauki is the Urdu/Hindi name for a particular squash. It is popular in the Indian subcontinent. In English, it is known by several names. Opo squash, bottle gourd, calabash, and long melon are just a few.

It belongs to the Cucurbitaceae family but is similar in texture and appearance to summer squash, such as zucchini, rather than to winter squash, such as acorn.

What you’ll need to make lauki ki sabzi or sabji

Oil: Neutral oil, like avocado, will do, or you can use half ghee and half olive oil.

Onion: Diced onion cooks faster.

Garlic: Use minced garlic or garlic paste.

Curry leaves: Fresh curry leaves add a nutty, anise-like flavor, but leave them out if you can’t find them where you live.

Spices: We’re keeping it light with just salt and turmeric powder. The heat comes from the green chili.

Green Chili: Chopped. Deseed if you prefer it milder.

Tomato: Roma or any other plum tomato will work here.

Lauki: A young variety, peeled and diced.

How to make it

Sauté. On medium-high heat, heat oil in a medium-sized wok or pan, and then add the diced onions. Once the onions are golden brown, add the garlic. Sauté till the garlic is aromatic, about 30 seconds.

Add spices and other aromatics. Next, add the salt and turmeric, curry leaves, and chopped green chili. Sauté for about a minute and then add the lauki and tomato.

Stir-fry the lauki and diced tomato. Do this for about a minute and then lower the heat to medium-low and cover the pan.

Let the water from the tomatoes and lauki cook the dish, so there is no need to add any water. Let it cook for about 10 minutes till the lauki and tomatoes have softened.

Finish off. Once ready, uncover the pan, increase the heat, dry out any excess water, and let the oil rise to the top. Garnish with cilantro and enjoy immediately.

Some helpful tips

• Choose a young bottle gourd as the seeds are edible. Once the gourd matures, the seeds become less tender. The flesh also becomes spongier.
• Peel the lauki for the best results. Although the skin is edible, we will peel it for this recipe.

Storing & freezing

You can store the lauki curry in the fridge for up to three days and freeze it in an airtight container for 10-12 months. When ready to eat, defrost in the refrigerator overnight, then heat in the microwave or on the stovetop.

What to eat with lauki ki sabzi

You can eat this opo squash curry with Tadka Daal and some steamed white rice for a complete vegan meal, or add Chicken Kofta Curry for a full-rounded, protein-rich South Asian meal.

More vegetarian curry recipes to try

Kala Masoor (black lentils)

Zucchini & Egg Curry

Quick & Easy Egg Curry