Wondering why would someone have boiled lauki paste in her refrigerator? Well, this is an excellent base to no onion no garlic recipes. This not-so-liked vegetable (that’s what my kids call it ) is actually a blessing in disguise. Bottle gourd/lauki has both- healing and cosmetic benefits, it’s loaded with thiamine, vitamin C, zinc, iron and magnesium. Imagine adding this to any gravy and it can add a nutritional value to that dish.
Just like cashew paste, coconut paste, this paste is always ready in my freezer to thicken up my gravies cooked with onion-garlic or without onion-garlic. No one can tell the difference and it tastes equally good. Follow the step by step recipe below to this super nutritious dish.
Bottle gourd has a high water content so add less water while boiling. It’s water content is 96% and has a calm and cooling effect on the body. After boiling, save the water and puree the pulp. Saute pulp as mentioned in the recipe and instead of adding water, use lauki water in that dish (if required).
INGREDIENTS-
1 bottle gourd or zucchini
1/4 cup Water
Mixer.
METHOD – Well the steps are self explanatory.
1. Peel and wash bottle gourd/lauki.
2. Dice it into pieces.
3. Pressure cook for 3-4 whistles.
4. Allow it to cool down completely.
5. Once cooled, separate the water and puree the pulp in a mixer. Store puree and water separately in an airtight jar and use as required.
6. It is good in the refrigerator for a week and in the freezer for a month (usually it is used up before that time frame 🙂 )
Learned a new thing today that boiled lauki paste as a substitute for onion in no onion no garlic food. People this is YUMMY, true to her words no one can state the difference. Thanks to you, you saved my cooking.
You are very welcome Rashmi, glad you liked it 🙂
Hi Ruchi, chanced upon this recipe. No one could make out the difference. Excellent tip to make yummy gravy.
Welcome to the blog Jaya! Thanks for sharing your reviews with me! Glad you liked it!!
Chanced upon this post today and found it really useful, been using lauki in the past in gravies, dosa, chapati etc., but have always deseeded it and discarded the core before proceeding further with the recipe. I used to feel de-seeding means quite a good amount of lauki going waste. Is it ok to use it as such with seeds and all?
Thanks for stopping by Jaya! If the seeds are soft and tender then yes you can use them that but if they are hard and brittle, I discard them. Hope that answers your query!
Love this recepie. I myself have been using this lauki paste. No one came to know even my mil who is such a seasoned cook praises whenever I add this paste to make any dish more full with gravy or nutritious. Great. Love your page.
Thanks Hazel for your wonderful feedback. Glad you like the blog! Lauki paste is indeed a great substitute to onion-garlic and adds a great flavor and nutrition to a dish.
Came upon this by chance. What a lovely alternate to onion paste and gives a totally different flavor profile.
Thanks for sharing.
My pleasure. It also adds a healthy touch to any dish.