There are many names for Bottle Gourd.
Here are a few I could find:
Bottle Gourd (the obvious) Cucuzza (the Italian name) Opo Squash or Opu Squash (the Asian name) Calabash (another Asian name) Lauki (the Indian name) Dudhi (another Indian name) Ghiya (another Indian name) Sorakaya (another Indian name) Long Melon
Wow…this must be really popular…so many names!! The interesting thing is that I did not eat this curry at all growing up, similar to this Ridge Gourd Curry (Turai ki subzi). Always thought it was not tasty, as it did not look that appealing. However now that I have tasted and started eating it, it has become such a regular in our home. My perception has changed completely…. “It is super tasty and nutritious”. Here is another variation of lauki cooked along with lentils, called Lauki Chana Dal, Lauki Kofta, and this healthy Lauki Raita recipe. This curry is a staple in North Indian homes. It is a regular for the mom after delivering a baby, especially during the first 40 days, as it is very light and easy to digest. It is my grandfather’s favorite, who only eats 3-4 very light vegetables which his body can digest easily…I am proud to say he is running strong at 99. We are eager to celebrate his century soon. Okay…back to preparing Lauki now!
How to prepare bottle gourd for cooking?
When buying bottle gourd, choose ones that are pale green in color, firm, light in weight and slender. The flesh should not be soft when pressed. Wash the bottle gourd and slice the top and bottom portion where the stem is there. Discard the stems. Using a knife or peeler, remove the skin of the bottle gourd. Cut the peeled bottle gourd into 4 pieces lengthwise. If there are large seeds, then discard them by cutting the portion with the seeds lengthwise. Cut into half inch pieces for this curry.
How to make Lauki in Instant Pot?
I am preparing Lauki curry in Instant Pot, however the same recipe can be followed in a stovetop pressure cooker. Start with heating the instant pot in Sauté mode. Add oil, cumin, ginger, garlic and green chillies. Once the garlic has turned golden brown, add the chopped onions and sauté for couple of minutes. Add in the chopped tomatoes, spices and salt. Now add the cut lauki pieces. No need to add water to this curry, lauki has so much intrinsic water and it will cook in it. Change the instant pot setting to manual mode for 6 minutes. When the instant pot beeps, do 10 minutes NPR, which means let the pressure naturally for 10 minutes, then manually release the pressure. The center image below shows how it looked when I opened the instant pot. Give it a good stir and see the curry in the right image. Garnish with cilantro and it is ready to be devoured. Doesn’t it look delicious! Enjoy this bottle gourd curry with roti or rice. If you are looking for more Punjabi recipes, check out Rajma Masala, Kala Chana, Saag Paneer, Pumpkin Curry, and Karela recipes on piping pot curry.