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Dudhi with ghee, cumin and curry leaves

Net Carbs / Serving 2.9 x 1 = 2.9 Protein / Serving 0.6 x 1 = 0.6 Fat / Serving 1.4 x 1 = 1.4


  • 100 gram Dudhi/ Lauki/ Ghiya 100.00 gram
  • 0.3 tsp Ghee
  • 0.2 tsp Cumin Seeds Jeera 1
  • A Sprig Of Curry Leaves Kadi Patta
  • 1 pcs Green Chilli
  • Fresh Coriander Leaves For Garnish
  • Salt To Taste
  • 0.2 cup Water
  • 0.3 tsp Of Black Pepper Powder Optional


  • Peel and chop lauki into small cubes and keep aside, covered.
  • In a pressure cooker (see notes if cooking in a pan), heat the ghee and throw the cumin seeds in. when they sizzle, add in green chilies and fry for just half a minute
  • Add everything else on the list, give a stir, and cook on pressure till 3 whistles. Once the pressure is off, open the cooker, garnish the curry with cilantro and serve hot.
  • Accompaniments: Plain roti, paratha or rice + fresh yogurt + pickle


** If you are using a pan, cook the curry for about 50-60 minutes with 1 ½ cup of water. Keep stirring in between and mash the pieces a bit to make it cook faster.
If you want to make a vegan dish, replace the Ghee with coconut oil or any other mild or neutral oil.
Chose a fresh piece of lauki or else you would get a lot of seeds in the dish which would ruin the taste."
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