This simple and nutritious Ayurvedic lauki sabzi is light, easy to digest, and aligns with Ayurvedic principles of balancing doshas. Adjust spices according to your taste preferences and Ayurvedic constitution.

Ingredients:

• 1 medium-sized bottle gourd (lauki), peeled and diced

• 1 tablespoon ghee or sesame oil

• 1 teaspoon cumin seeds

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1/2 teaspoon cumin powder

• 1/4 teaspoon asafoetida (hing)

• 1 green chili, finely chopped (optional)

• 1/2 inch ginger, grated

• Salt to taste

• Paprika powder to taste

• 1 cup water

• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat.

2. Add cumin seeds and mustard seeds. Allow them to splutter.

3. Add asafoetida (hing) and green chili, and sauté for a few seconds.

4. Add the diced bottle gourd (lauki) to the pan. Stir well to coat the pieces with the spices.

5. Add turmeric powder, coriander powder, cumin powder, paprika powder, and grated ginger. Mix thoroughly.

6. Cover the pan with a lid and let the bottle gourd cook on medium-low heat. Add water if needed. Stir occasionally to prevent sticking.

7. Cook until the bottle gourd is tender but not mushy. This usually takes about 15-20 minutes.

8. Once the bottle gourd is cooked, add salt to taste and mix well.

9. Garnish with fresh coriander leaves.

10. Serve hot with roti or as a side dish.