Quick Bottle Gourd Soup

Pressure Cooker Lauki/Dudhi Soup

Winter is around the corner and there are only so many ways to eat gourds which are available in heaps in the market right now. If you don’t have the time to prepare the elaborate Indian recipes we make using Lauki like muthiya or handvo; or don’t want to eat dudhi-chana for the 50th time this season, this recipe is for you. The umami of the onions add the magical delish in this recipe.

Ingredients:

2 tbsp ghee ot butter
1 tsp cumin seeds
4 cups bottle gourd, peeled and roughly chopped(about one small calabash)
1 cup onion, roughly chopped
1 tsp garlic, chopped
1/4th cup beetroot, peeled and roughly chopped(optional)
3 cups water
1 tsp lemon juice
1/4th tsp lemon zest(optional)
salt to taste
1 tbsp cilantro, chopped
toasted seeds for garnish(optional)

Method:

1. In a small pressure cooker, heat ghee or butter.

2. Add cumin seeds and let crackle until dark brown.

3. Add onion and garlic and sauté until translucent.

   

   Don’t let the onions brown, cook until just translucent.

4. Add in the lauki and beetroot if using and season with salt.

5. Add 2-3 cups of water, adjust the quantity to only cover the contents of the cooker.

   

6. Cook for up to 2 whistles on medium flame, turn off the heat and let the pressure release naturally, about 10mins.

7. Using an immersion blender or a mixer blender, blend into a smooth soup consistency.

8. Add it back to the cooker, adjust salt and simmer for 2-3mins.

9. Turn off the flame and add lemon and lemon zest.

10. Garnish with cilantro, dollop of butter and toasted walnuts or seeds of your choice and serve warn.

Notes:

1. Add only half the salt in the beginning and adjust later.

2. Let the contents cool to room temperature if using a mixer blender.

3. I add beetroot for the lovely pink color, you can absolutely omit it.

4. The sweeter the onions, the more flavorful this dish will be.