Lauki Aloo, or dudhi batata nu shaak, is a homely curry made with bottle gourd and potatoes simmered in an onion, tomato gravy.
Aloo Lauki ki Sabji originates in Jharkhand, India. It is most commonly prepared during the summer months when bottle gourd is in season.
Dudhi, or lauki, can also be used to make dudhi thepla, dudhi na muthiya , dudhi khichdi and dudhi halwa .
We prepare dudhi bateta with a simple onion, garlic and tomato masala that uses basic spices. You can optionally add coconut milk to the gravy to give extra creaminess.
Ingredients
- Lauki – look for bottle gourd that is firm and plump and the skin is even in colour.
- Potatoes
- Onion, Garlic, Ginger and Green Chillies – finely chopped or crushed
- Spices powders – tumeric, red chilli powder, dhana jeeru and garam masala
- Oil
- Mustard and cumin seeds
- Crushed tomatoes – alternatively use passata
- Sugar and lemon juice
- Coriander – for garnishing
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Serving Suggestion
Serve dudhi bateta nu shaak for dinner with Gujarati rotli or whole wheat chapati , masoor dal and boiled basmati rice .
Add this instant carrot and green chilli pickle and kachumber on the side. Alternatively, pair with a cooling cucumber raita .
It also tastes good with other Indian flatbreads such as whole wheat plain paratha or ajwain paratha .
Storage
Store aloo lauki in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the pan or in the microwave.
I do not recommend freezing this recipe as the vegetables will loose texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Lauki Sabzi (Dudhi Bateta nu Shaak)
Equipment
- pan or Kadai
Ingredients
- 1.5 cup potatoes peeled and chopped
- 1.5 cup bottle gourd peeled and chopped
- 2 tablespoon oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 green chillies finely chopped
- ½ cup tomatoes chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder dhana jeeru
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt to taste
- coriander chopped
Instructions
- In a pan, heat oil then add the mustard seeds and cumin seeds.
- Once they crackle, add onion, garlic, ginger and green chillies.
- Cook until the onions are translucent then add tomatoes.
- Cook the tomatoes until oil starts seperating, add chilli powder, turmeric, dhana jeeru and cook further 1 minute.
- Tip in chopped potato and bottle gourd and add salt.
- Add sufficient water to cook the vegetables. Cover the pan with a lid.
- Cook until the vegetables are just tender. Add garam masala, sugar and lemon juice.
- Turn off the heat and garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2018.
Aloo Lauki Sabzi (Dudhi Bateta nu Shaak)
Equipment
- pan or Kadai
Ingredients
- 1.5 cup potatoes peeled and chopped
- 1.5 cup bottle gourd peeled and chopped
- 2 tablespoon oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 green chillies finely chopped
- ½ cup tomatoes chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder dhana jeeru
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt to taste
- coriander chopped
Instructions
- In a pan, heat oil then add the mustard seeds and cumin seeds.
- Once they crackle, add onion, garlic, ginger and green chillies.
- Cook until the onions are translucent then add tomatoes.
- Cook the tomatoes until oil starts seperating, add chilli powder, turmeric, dhana jeeru and cook further 1 minute.
- Tip in chopped potato and bottle gourd and add salt.
- Add sufficient water to cook the vegetables. Cover the pan with a lid.
- Cook until the vegetables are just tender. Add garam masala, sugar and lemon juice.
- Turn off the heat and garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Handvo is a traditional Gujarati tea-time snack. It is a spiced savoury cake made with a fermented rice and lentil batter. Known in Kathiyawad as ondhwo.
Warm handvo and masala chai made with Gujarati chai masala is a match made in heaven!
As a child, I always looked forward to the day handvo was made — the unmistakeable smell of it baking in the oven always took over the whole house! I’d be waiting at least a couple of days too, since making handvo is a slow process — the prep starts well in advance and takes its sweet time.
The preparation takes some effort but the overall recipe is relatively easy. First, the rice and lentils need to be soaked overnight, then ground the next day to create a batter. This batter is left to ferment for another night until risen almost double in size.
The batter is then flavoured with spices, topped with a tempering and baked until spongy.
We tend to add in grated bottle gourd which keeps the handvo moist. Some even add in mixed vegetables however it is worth noting that authentic Gujarati handvo does not contain mixed vegetables.
Struggling to ferment batter during colder months? Try this Instant Pot Handvo Batter approach for consistent results.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Handvo flour mix
- Rice – short grain rice works better than basmati rice.
- Mixed dal (toor and chana dal)
- Jowar, green moong dal and urad dal (optional)
- Sour yogurt – use low fat yogurt
- Salt to taste
You can also purchase handvo no lot from Indian grocery stores and this can save you time and effort.
Spices and vegetables
- Dudhi – (grated bottle gourd). Optionally use courgette (zucchini). You could also add grated carrots.
- Fresh methi (optional)
- Methi achar masala (optional but highly recommend for unique flavour)
- Red chilli powder, turmeric and ground cumin coriander powder
- Ginger and green chillies crushed
- Lemon juice
- Sugar
- Fresh coriander leaves
- Soda bi carb or Eno
Vaghar (tempering)
- Oil
- Mustard seeds and cumin seeds
- Hing
- Sesame seeds
- Curry leaves
- Cinnamon bark and whole clove
Tips
- Traditional Handvo uses a mixture of rice and lentils (toor dal, chana dal, urad dal). Soak for at least 6 hours, then grind coarsely for texture.
- Ferment the batter overnight for authentic, tangy flavour.
- Add moisture-rich vegetables such as grated bottle gourd.
- Use oil generously in the tempering for better flavour and the perfect handvo crust.
- Do not overfill your tin with handvo batter as it will burn outside and remain undercooked in the centre.
- I have used an angel cake tin (fluted cake tin) to allow better heat circulation to the middle of the handvo. This ensures even cooking throughout. However, a square tin works fine too.
- Bake on low heat to prevent burning.
- To check the handvo is baked, skewer with a toothpick in the centre which should come out clean.
- Let it rest for a few minutes after baking before cutting to help it set.
Storage
Handvo should be stored in an airtight container as soon as it cools and kept refrigerated for up to 2 days. Handvo quickly dries out so I recommend eating it on the day it is made. Reheat in the microwave until warm or in the oven on low heat. If it has dried out, gently sprinkle over some water to revive it.
You can freeze handvo for 3 months. First slice the handvo then store in a freezer safe container. Allow to defrost at room temperature then reheat before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Handvo (Gujarati Lentil Cake)
Equipment
- Blender
- oven
- Baking tin I used angel cake tin
Ingredients
Handvo flour Mix
- 2 cup short grain rice
- 1 cup chana dal
- ½ cup toor dal
- ½ cup urad dal white
- 1 cup sour yogurt
Spices and Vegetables
- 2 cup dudhi peeled and grated
- 1 tablespoon methi achar masala optional but highly recommended for unique flavour
- 2 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 2 tablespoon ground cumin coriander powder
- 2 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 2 tablespoon lemon juice
- ½ teaspoon bicarbonate of soda or eno
- ¼ cup sugar
- ¼ cup coriander leaves
Vaghar (Tempering)
- ½ cup oil
- 2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1 inch cinnamon bark optional
- 4-5 cloves optional
- 2 sprig curry leaves
Topping
- ¼ cup sesame seeds
Instructions
Handvo flour mix
- Clean, wash and soak rice and all the lentils and soak for at least 6-8 hours.
- Once soaked discard all the water and grind both in a grinder until you get a coarse mixture. Do not grind down until smooth.
- Transfer handvo mixture into a big pan, add sour yogurt.
- Mix very well and leave to ferment in a warm place (25℃) for at least 8 hours. You will see the batter double in size.
Handvo
- Once you are ready to prepare handvo, pre heat oven to gas mark 4 – 170℃/320℉.
- Mix all the spices, masala, and grated dudhi.
- Add achar masala and mix well.
- If the batter is too thick add a few tablespoons of water.
- Now prepare the vaghar by heating oil in a small pan.
- Add mustard and cumin seeds, cinnamon and cloves and hing. Once the seeds crackle, add curry leaves.
- Pour a few spoons of vaghar on to baking tray, and mix half in the handva batter.
- Add bicarbonate of soda and lemon juice and mix but do not over mix.
- Then pour handvo batter into the baking tray and pour remaining vaghar on top.
- Generously sprinkle sesame seeds and bake handvo for 45-50 minutes in the pre heated oven or until a skewer comes out clean.
- Allow the handvo to cool in the tray for 10-12 minutes and then cut into pieces.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2016.
