Recipe Card: Curry Lauki (Bottle Gourd) -

Recipe Card: Curry Lauki (Bottle Gourd)

A simple, lightly seasoned curry lauki that cooks in its own natural juices, resulting in a soft, delicate, and comforting dish.

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Course: Breakfast, dinner, lunch, side dishes, vegetarian

Cuisine: Caribbean, Trinidadian, West Indian

Keyword: Curry Lauki, lauki, lauki talkari, trinidad lauki

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 154kcal

Equipment

Medium pot or saucepan Used to cook the lauki evenly and allow it to soften gradually as it releases its natural liquid.
Cutting board For safely preparing and chopping the lauki and other ingredients.
Sharp knife Makes it easier to peel and finely chop the lauki for even cooking.
Spoon For stirring occasionally and preventing the lauki from sticking as it cooks.

Ingredients

2 lbs lauki about 2 small, peeled and finely chopped
6 tablespoons extra virgin olive oil or any oil
Pinch panch phoron optional
½ onion finely chopped
1 hot pepper sliced (adjust to taste)
6 curry leaves
½ teaspoon turmeric or curry powder, optional
1 whole head garlic peeled and pounded or minced
1 tomato chopped, optional
2 culantro leaves bandhania, shado beni, optional
1 teaspoon salt or to taste--1 - 2 tsp

Instructions

Prepare the lauki: Rinse the lauki thoroughly, peel the skin lightly (do not peel too deep), then cut it in half lengthwise. Slice each half into ½-inch strips, then cut into small cubes or pieces. Smaller pieces cook more evenly and help the lauki soften and break down properly.
Heat oil (medium heat): Add the oil to a pot and heat until warm but not smoking.
Add panch phoron (medium heat): Sprinkle in the panch phoron first and cook for about 30 seconds, allowing the seeds to toast and release their aroma.
Cook aromatics (medium heat): Add the chopped onion, sliced hot pepper, and curry leaves. Cook for 3–5 minutes until the onion softens and the edges of the onion and hot pepper begin to brown. This step builds the base flavor of the dish.
Add turmeric and garlic: Add the turmeric (if using) and the pounded or minced garlic. Stir and cook for about 30 seconds, just until fragrant, being careful not to let the garlic burn.
Add lauki and season: Add the chopped lauki, chopped tomatoes (if using), culantro (or scallions), and salt. Stir well to combine and coat the lauki with the seasonings.
Cover and cook (medium-low heat): Cover the pot and cook for 20–30 minutes, stirring occasionally to prevent sticking.
Use lid moisture: Each time you remove the lid, pour the liquid collected on the underside of the lid back into the pot to support the steaming process.
Cook until tender: Allow the lauki to release its natural liquid and soften until tender. It should be soft and delicate; note that some lauki may remain slightly firm depending on freshness.
Finish and adjust: Taste and adjust salt if needed. Serve warm.

Nutrition