Step 1

Rinse and chop onions, tomatoes and ginger. Pat dry the rinsed curry leaves. Slit the green chili.

Step 2

Cut off both ends of the lauki and peel it. Chop to ½ inch pieces and keep aside.

Step 3

Heat oil in a pan and add cumin seeds. When they begin to sizzle add curry leaves, followed by onions, ginger and green chili.

Step 4

Saute onions on a medium heat until transparent, for about 4 to 5 mins. Add tomatoes and half of the salt. Saute until the tomatoes turn mushy, for about 3 to 4 minutes.

Step 5

Stir in the red chili powder, turmeric and coriander powder if using. Saute for a minute.

Step 6

Add the lauki and the rest of the salt. Stir fry on a medium high heat for 3 to 4 minutes. Pour water and give a good stir.

Step 7

Cover and cook on a medium heat until lauki is soft and fully cooked. Add more water as you cook if required.

Step 8

When the lauki is cooked, taste test and add more salt if required. For more flavor you may sprinkle garam masala and fennel seeds powder at this stage.

Step 9

If the sabzi has lot of water, you may evaporate by cooking uncovered, on a high heat. Turn off and garnish with coriander leaves.

Step 10

Serve Lauki sabzi with rice, roti, bhakri or chapati.