Ghiya Malaiwala

A rich North Indian dish made with bottle gourd (lauki/ghiya) cooked in cream sauce.

Preparation Time

• Prep: 10 mins
• Cook: 35 mins
• Total: 45 mins

Ingredients

• 2 cups (500g) bottle gourd, peeled and cut into small pieces
• 2 tablespoons ghee
• 2 teaspoons cumin seeds (jeera)
• 2 teaspoons salt
• 1/4 cup (60g) cream (malai)
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon green chilies, finely chopped

Instructions

1. Prepare bottle gourd:

   • Peel and cut into small pieces
   • Set aside

2. Heat and temper:

   • Heat ghee in heavy-based pan
   • Add cumin seeds
   • Wait for seeds to splutter

3. Cook vegetables:

   • Add bottle gourd pieces and salt
   • Stir over high heat until glossy
   • Lower heat and cover
   • Cook until tender

4. Finish and garnish:

   • Add cream
   • Mix well
   • Garnish with:
     • Chopped coriander leaves
     • Finely chopped green chilies
   • Serve hot

Notes

• Choose tender bottle gourd for best results
• Can adjust cream quantity to taste
• Adjust green chilies according to spice preference
• Best served with Indian breads like roti or naan
• Can be made ahead and reheated gently