Wednesday, 15 May 2013

Sookhi Lauki

Lauki also known as Ghiya, is from the marrow family. It is one of the commonest vegetable seen in the Indian markets. It is cheap and very easy to make. I remember it was often prepared when we were unwell. This was because it is supposed to be digested easily. However, you don't have to be unwell to have it as it is equally tasty when you are not unwell! In the literature there are so many medicinal qualities attributed to it, I can’t vouch for these, but looking at the raw marrow one can almost see it being filled with vitamins and goodness. 

It is a versatile vegetable which can not only be easily made within 15 minutes, but can be converted to mouth watering vegetable koftas and even sweets. Hopefully, I will give these recipes one day, but for today, I am giving you the simplest recipe. This is made with Jeera (cumin) seeds. 

  • One medium sized lauki (marrow) peeled and cut in small size pieces
  • 1 tbsf Oil
  • 1 tsf Cumin (Jeera) seeds
  • 2-3 whole dried red chillies (to taste)
  • 1 pinch of Asafetida (Hing)
  • ½ tsf Salt (adjust to taste)

Jeera Lauki
Whole Lauki

  1. In a wok heat the oil, when it is hot add a pinch of Asafetida.
  2. As soon the asafetida starts to sizzle add cumin seeds and crushed whole red chillis.
  3. As soon the cumin and chilli become brown add the cut lauki and salt. Give it a good stir and add a table spoon of water. Cover the wok and lower the heat and let it cook for approximately 10 minutes or till the lauki is cooked.

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