Growing up, bottle gourd was a staple in our kitchen, but it wasn't until I started experimenting as a chef that I realized just how incredibly versatile this humble vegetable truly is. Whether you harvest it young and tender from a sun-drenched garden or pick it up from your local international grocer, it acts as the perfect sponge for rich, warming spices. Today, I am sharing my favorite way to prepare it: a comforting Louki Hari Matar Shorba. This rich, lightly spiced tomato broth combined with sweet green peas and melt-in-your-mouth bottle gourd is like a warm hug in a bowl, and I just know it will become a regular in your weeknight dinner rotation!
Prep & Cook Time: 30–40 minutes Yield: 4 to 6 servings
Ingredients
- 2 tbsp. (1 oz / 30g) tomato paste
- 0.5 cups (4 fl oz / 120g) water or vegetable stock
- 0.5 cups (4 fl oz / 120g) heavy cream
- 4 whole cloves
- 0.5-inch piece of cinnamon stick
- 1 tsp. (0.1 oz / 3g) turmeric
- 1 tbsp. (0.2 oz / 5g) ground coriander
- 0.25 tsp. (0.04 oz / 1g) ground fennel
- 0.5 tsp. (0.08 oz / 2g) garam masala
- 0.125 tsp. (0.02 oz / 0.5g) mild asafetida powder (hing)
- 0.25 tsp. (0.04 oz / 1g) paprika
- 2 tbsp. (1 oz / 28g) ghee OR 1 tbsp. (0.5 oz / 14g) unsalted butter
- 1 fresh green serrano chili (left whole or slit, based on heat preference)
- 6-8 fresh curry leaves
- 3 medium-sized tomatoes, seeded and diced (16 oz / 455g)
- 2 small bottle gourds , peeled and cut into 0.75-inch cubes (20 oz / 570g)
- 1 cup (5.0 oz / 140g) fresh shelled peas (from 16 oz / 455g in pods) OR 1 cup (5.0 oz / 140g) frozen baby peas, defrosted
- 1 tsp. (0.2 oz / 6g) salt
- 1 tbsp. (0.1 oz / 3g) finely chopped fresh coriander
- 1 tbsp. (0.1 oz / 3g) finely chopped fresh mint
Chef's Step-by-Step Instructions
- Whisk the 2 tbsp. (1 oz / 30g) of tomato paste, 0.5 cups (4 fl oz / 120g) of water or vegetable stock, and 0.5 cups (4 fl oz / 120g) of heavy cream in a small bowl until the mixture is completely smooth and uniform in color.
- Place a heavy-bottomed 3-quart (2.8 liters) nonstick saucepan over low heat and add the 2 tbsp. (1 oz / 28g) ghee or butter, the whisked tomato-cream liquid, and all of the remaining ingredients EXCEPT for the defrosted frozen peas (if you are using fresh garden peas, you can add them to the pot right now).
- Cover the saucepan with a tight-fitting lid and let the stew simmer gently over low heat for 30 to 40 minutes, making sure to stir occasionally and add a tiny splash of water if necessary to prevent sticking, until the cubed bottle gourd and tomatoes are butter-soft and the liquid has reduced into a thick, clinging broth. (Note: If your bottle gourd is older and mature, it may take longer to soften. You can pre-steam it until half-tender before adding it to the pot to ensure it cooks perfectly!).
- Gently fold in the 1 cup (5.0 oz / 140g) of defrosted frozen baby peas, if using, during the final 2 to 3 minutes of the cooking time so they heat through entirely without losing their vibrant, bright green color.
- Carefully locate and remove the 4 whole cloves, the 0.5-inch piece of cinnamon stick, and the whole green serrano chili from the simmering pot to ensure no one bites into a whole spice, then ladle the hot shorba into deep bowls to serve.
Nutritional Information (Per Serving - Based on 6 Servings)
- Calories: 156 kcal
- Carbohydrates: 11g
- Protein: 3g
- Fat: 12g
Chef’s Pro Tips for the Perfect Shorba
- Check Your Gourd's Maturity: Young bottle gourds are entirely edible once peeled. However, if your gourd is over 12 inches long, the seeds will be tough. Cut it in half and use a spoon to scrape out the spongy, seed-filled center before cubing the firm flesh.
- Bloom Your Spices: For the deepest flavor profile, make sure your ghee or butter is warm (but not smoking) when you add your dry spices. The fat carries the flavor compounds of the turmeric, coriander, and garam masala throughout the entire dish.
- Prevent the Cream from Curdling: Because tomatoes are highly acidic, whisking the heavy cream with the water or stock and tomato paste before adding it to the heat helps stabilize the dairy, ensuring your broth remains silky smooth.
- Mind the Peas: Always add defrosted frozen peas at the very end of the cooking process. Boiling them for the full 40 minutes will turn them a dull olive color and make them mushy, whereas a quick 2-minute simmer keeps them bright and popping with sweetness.
Frequently Asked Questions (FAQ)
Can I make this Louki Hari Matar Shorba vegan? Absolutely! To turn this into a vegan bottle gourd dish, simply substitute the ghee with a neutral cooking oil or vegan butter. Replace the heavy cream with full-fat coconut milk or a rich cashew cream. The flavor profile will change slightly, but it will remain rich and delicious.
What exactly is a bottle gourd, and what does it taste like? Bottle gourd, also known as lauki or calabash, is a climbing vine plant that produces pale green, squash-like vegetables. When cooked, it has a very mild, slightly sweet flavor and a tender texture similar to zucchini. Its mild nature makes it the perfect canvas for absorbing the bold spices in this spiced lauki recipe.
How do I store and reheat leftovers? Store any leftover shorba in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Avoid boiling it vigorously, as the cream can separate.
Can I use canned tomatoes instead of fresh? Yes, you can substitute the 3 medium fresh tomatoes with about 1.5 cups of high-quality crushed canned tomatoes. Keep in mind that canned tomatoes are often more acidic and concentrated, so you might need a tiny pinch of sugar to balance the broth.
I am so excited for you to try this bottle gourd recipe at home! Whether you are looking for a healthy Indian dinner or simply want to switch up your usual soup routine, this green peas and tomato broth hits all the right comforting notes. It beautifully bridges the gap between a traditional lauki matar curry and a warming vegetarian shorba. The combination of tender bottle gourd and peas swimming in a creamy tomato vegetable broth is incredibly satisfying.
If you've been searching for a reliable spiced lauki recipe or a deeply flavorful Indian tomato broth, this is it! Even if you adapt it into a vegan bottle gourd dish, it retains that luxurious, restaurant-quality feel. Don't forget to serve it alongside some warm flatbread or fluffy rice to soak up every last drop.
