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Ghiya Subji
The classic recipe of Lauki ki sabzi is a super customisable yet far more delicious, reinvigorated by a hearty combination of Lauki (Calabash Gourd) and minimal spices. An earthy depth and an engaging recipe, Lauki Sabzi presents a classic, flavorful lift to the aromatic combination of herbs, deepening its profile while lending a hint of heat. It is pure comfort — a delicious, warming addition to your all-seasonal repertoire.
Lauki ki sabzi, Punjabi style, is sautéed gently over medium heat, allowing it to cook through and adding a little extra flair to a reimagined classic that will have you coming back for seconds. The dish blends up into delicious gravies with just the right amount of cream.
The recipe for Lauki ki sabzi can be transformed into an umami-packed, succulent, creamy, and lighter version with tangy spices. At times, it can be prepared with added ginger and extra spices to stimulate your taste buds.
Lauki Sabzi is a mildly sweetened vegetable. The Lauki ki sabzi Punjabi style is elevated by spices and seasonings, and sautéed in cream for a silky texture, paired with chapatti and salads. The dish combines the interconnectedness of nutrition with the earthy sweetness of Calabash Gourd, which adds more dimensions to the flavour.
Bottle gourd, locally known as “lauki,” “ghiya,” or “doodhi,” is one of the oldest cultivated crops. It is a light green, elongated vegetable with a slightly cylindrical or bulbous shape. Its mild, watery flavour and tender texture make it a versatile ingredient in cooking.
Comprising 96% water, it is high in dietary fibre, both soluble and insoluble, and low in saturated fat and cholesterol. It makes it exceptionally wholesome for individuals with gastrointestinal issues or those who are feeling unwell.
Lauki Sabzi can be sautéed, added to curries, or used in stews. Due to its high water content and hydrating properties, it is often added to detoxifying juice blends. In Ayurvedic practices, Lauki Sabzi
It is recognised for its cooling properties and is frequently flavoured with spices or transformed into desserts, such as “lauki halwa.”
Although there are limited cultivars of bottle gourds in the UK, they can be found in some markets under various names, including “Calabash Gourd,” “Serpente de Sicilia,” or “Snake Gourd.”
In Indian cuisine, the recipe of Ghiya is featured in a variety of cuisines, including curries, savoury snacks, desserts, and parathas. Some popular desserts from the Indian subcontinent include lauki ki kheer and doodhi halwa.
Additionally, it is sometimes combined with lentils and other vegetables to create uniquely flavoured rustic recipes, for example, lauki with mung dal or chana dal, lazeez lauki, sorakaya pulusu with groundnut, and bottle gourd curry with sesame seeds, among many others.
A pale bottle gourd, when prepared without additional herbs, tends to be bland and watery. It is rarely featured alongside the intense spicy menus. However, some restaurants do serve bottle gourd cooked in flavorful tomato gravy, enhanced with Indian aromatic spices, along with added dried coconut and peanuts.
The Punjabi-style Lauki ki sabzi is made with extra ginger, garlic, cream, and various spices at restaurants. Lauki ki sabzi Dhaba Style is cooked in a large pan over medium-high heat, with herbs stirred in occasionally, until it exudes an exquisite aroma.
The homemade Ghiya sabji recipe is a healthy curry made with bottle gourd cut into cubes and basic herbs. Similar to many preparations, it can be seasoned with tomato and sweetened with jaggery for a delightful balance of tart and sweet flavours.
Ghiya recipe curry is a scrumptious melange of sweet, sour, and spicy flavours—the recipe for lauki ki sabzi pairs wonderfully with chapattis or jowari ki roti. Alternatively, a perfect accompaniment can be a ghee-smeared chapati and salads.
Please let us know if you have food allergies, and we will substitute the ingredient with a better option. Every care is taken to avoid cross-contamination while preparing an order. Food served may contain some of the 14 allergens listed: peanuts, Nuts, Sesame, Cereals containing Gluten, Soy/Soy, Milk, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Lupin (EU Common), Eggs, Celery, Crustaceans, and Fish.
Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.
Maa's Best is a family run business, that aims to provide freshly Home Cooked Food service. Life is so busy that not everyone is able to take time out to, shop, chop, clean and cook on a daily basis. We cook fresh food at home for you every day so it makes life a little easier for you.
Office Address: Chiltern House Business Centre, 64 High Street, Burnham,
Slough SL1 7JT
07780 929265
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