How to make Lauki Ka Murabba - Bottle gourd sweet relish.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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Lauki Ka Murabba

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Pickles, Jams and Chutneys recipes like Pineapple Relish, Labneh, GOAN CHILLI PICKLE, Mutton Pickle.

Lauki Ka Murabba Recipe Card

Lauki Ka Murabba
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lauki Ka Murabba Recipe

  • Bottle gourd (lauki/doodhi) peeled and grated 500 grams

  • Oil 1 tablespoon

  • Carom seeds (ajwain)

  • Bay leaves 2 inch sticks

  • Cinnamon 1/2 teaspoon

  • Fennel seed (saunf) powder 1 cup

  • Sugar 3 tablespoons

  • Amchur powder 1 1/2 teaspoons

  • Red chilli powder 1 teaspoon

  • Dried ginger powder (soonth) 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

Heat oil in a deep non stick kadai. Add carom seeds, bay leaves, cinnamon and sauté till fragrant. Add the bottle gourd and sauté for a couple of minutes Dry roast fennel seeds and grind it.

Step 2

Add 5 cups water, sugar, amchur, red chilli powder, black salt, dried ginger powder, black pepper powder, salt and fennel seeds powder to the pan and mix well. Cook till bottle gourd is soft and the syrup gets a one string consistency. Cool and store in a glass bottle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.