Lauki Moong Badi: A Simple and Flavorful Indian Bottle Gourd Curry

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Golden fried snack with potatoes and herbs on white plate, Indian street food recipe, Plattershare food story.
Crispy fried potatoes garnished with coriander leaves served on a white plate, a delicious Indian snack from Plattershare.

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About Lauki Moong Badi: A Simple and Flavorful Indian Bottle Gourd Curry

Escape the heat with the vibrant flavors of this Lauki Moong Badi, a light and refreshing Indian curry perfect for warm weather. Imagine tender bottle gourd mingling with crispy moong badi (lentil dumplings), creating a delightful dance of textures in every bite.
This simple dish is infused with aromatic spices like cumin, turmeric, and chili powder, building a warm and savory base that's both comforting and satisfying. A truly delicious vegetarian meal, it pairs perfectly with fluffy rice or warm chapati for a complete and balanced experience.
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Recipe Time & More

Prep10 minutes
Cook20 minutes
Calories149 kcal
Serves2
Served AsBrunchDinnerLunch

Ingredients
 

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Spices and Flavorings

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Instructions
 

  • Heat the mustard oil in a pan over medium heat. This oil has a high smoke point, making it ideal for Indian cooking.
    Bottle gourd with moong badi
  • Add the cumin seeds and dried red chiles to the hot oil. Sauté briefly until fragrant, about 30 seconds.
  • Stir in the turmeric powder, chili powder, and nigella seeds. Sauté for another 30 seconds until the spices are toasted.
  • Add the chopped bottle gourd and salt to the pan. Mix well to coat the gourd with the spices.
    Bottle gourd with moong badi
  • Cover the pan and cook for 10 minutes, or until the bottle gourd is tender. Check for doneness with a fork.
  • While the gourd is cooking, shallow fry the moong badi in a separate pan until golden brown and crispy. This adds a wonderful texture to the dish.
    Savory fried veggie balls in spicy tomato sauce, perfect for snacking or appetizers.
  • Once the moong badi are crispy, add them to the pan with the cooked bottle gourd.
  • Stir gently to combine and cook for another minute to allow the flavors to meld.
    Bottle gourd with moong badi
  • Serve hot with rice or chapati. Garnish with fresh coriander leaves for a vibrant finish.

Recipe Notes

Expert Tips

  • For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
  • Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
  • Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice sear.

Storage Instructions

  • Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
  • You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Video

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Recipe Nutrition

Calories: 149kcalCarbohydrates: 5gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 14mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 590IUVitamin C: 65mgCalcium: 18mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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