Sorakaya or lauki ki sabzi is a straightforward, gently flavored conventional North Indian curry or sauce-based dish made of bottle gourd onion, flavors, and tomato. A nutritious ordinary sabzi tastes extraordinary with roti or steamed rice.


  • Bottle Gourd
  • Red chili powder
  • Onions
  • Green Chilies
  • Bay Leaf
  • Cumin seeds
  • Ginger garlic paste
  • Turmeric powder
  • Salt
  • Garam Masala
  • Tomatoes


  • Wash the bottle gourd and remove the top and bottom closures.
  • Peel off the skin with a peeler or a sharp blade and cut it into half longwise. You can likewise make quarters if you want.
  • Presently cut each into scaled down solid shapes. Eliminate huge seeds assuming any.
  • Heat oil in a pressure cooker. When the oil turns hot, add cumin seeds, green stew, and bay leaf. Let the cumin seeds splutter. Include onion cuts and saute over medium fire for around 2-3 minutes until the onion becomes marginally brilliant brown.
  • Include ginger-garlic glue and saute for 2 minutes until the raw smell goes. Whenever required, sprinkle some water.
  • Include turmeric powder, red stew powder, and coriander powder. Saute to blend.
  • Include chopped tomatoes alongside salt. Saute the tomatoes for 2 minutes until delicate and thick.
  • Add in lauki and saute over medium-high fire briefly.
  • Then, include 1/4 cup of water and tension cook for around 2 whistles. Turn off the flame.
  • Permit the strain to settle. Open the cooker, you will see the lauki has delivered much more water.
  • Turn the fire on and mix the lauki over high flame till you get your ideal consistency.
  • Now, turn off the flame, add garam masala powder and coriander leaves. Mix to blend and serve hot.
  • Serve it with roti or rice.