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-2 cups bottle gourd (lauki/sorakaya), peeled and chopped
-2 cups water or vegetable stock
-1/2 teaspoon cumin seeds
-A pinch of black pepper
-Salt to taste
-1 teaspoon olive oil or ghee (optional)
- Heat oil or ghee in a pan and add the cumin seeds.
- Once they begin to splutter, add the chopped bottle gourd and sauté for 2–3 minutes.
- Pour in the water or vegetable stock and add salt.
- Cover and cook for 10–15 minutes, or until the bottle gourd becomes soft.
- Blend the cooked mixture until smooth.
- Return the soup to the pan, sprinkle a pinch of black pepper, and simmer for another 2 minutes. Serve warm.
High water content and easy on digestion.
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