Lauka Curry

Calabash, which is also known popularly as bottle gourd, is a common and popular vegetable in Nepal. Locally known as Lauka, this vegetable is usually made as gravy to be served with roti or steamed rice. Some also prefer mixing it with lamb meat, while other like to have Lauka curry. Considered as one of the healthy vegetables, it is very popular in most of the kitchens in Nepali households. Cooking Lauka in this new way might change the eating habit of many people who had never tried Lauka curry before.


1 lauka

2 potatoes

1 cup curd

1 tsp cumin powder

1 tsp coriander powder

1 tsp red chili powder

½ tsp turmeric powder

3 bay leaves

1 finely chopped onion

1 tbsp tomato puree

2 tsp oil

½ tsp fenugreek seed

½ tsp thyme seed

Salt to taste



First of all, wash and cut the lauka and potatoes in the shape you like. Then, put all the vegetables in a bowl adding curd, salt and other spices to it and mix it thoroughly. Leave it to marinate for the whole night.

For cooking, heat a pan and add about ½ tablespoon oil. Splitter fenugreek seeds and thyme seeds into it and let it turn dark. When the seeds turn golden brown, add the marinated mixture and cover it. Stir and cook the mixture for about fifteen minutes in low flame or you could also use a pressure cooker, cover the lid and let it whistle once. You will know the lauka is ready when it turns soft and thick gravy forms around it. You could also garnish it with chopped coriander leaves if you like. This type of Lauka Curry goes perfectly with roti.