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).
1 bottle gourd or zucchini
1/4 cup Water
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 🙂 )