Bottle Gourd and Eggplant: Kashmiri Lauki Baingan

This dairy-free Bottle Gourd and Eggplant: Kashmiri Lauki Baingan is loaded with flavor and calls for a few simple ingredients. This delicious Kashmiri curry is full of complex flavor and is made with a wealth of traditional spices, such as ground fennel, ground turmeric, and ground ginger.

Also, don’t discount the eggplant! This underrated veggie turns downright juicy when cooked correctly.

In Kashmiri language, this recipe is know and Alla Wangun. Alla means bottle gourd in Kashmiri and wangun means eggplants.

What kind of eggplant do I need for this recipe?

Indian eggplants. Purple and spherical, Indian eggplants – also known as baby eggplants – can be found in Indian grocery stores. They are small with a dark reddish-purple color. Moreover, always look for younger, smooth, shiny smaller eggplants that feel firm and are not mushy. Additionally, they should not have dull or wrinkled skin.

How do I chop bottle gourd for this Bottle Gourd and Eggplant: Kashmiri Lauki Baingan

Firstly, rinse the bottle gourd well. Second, use a vegetable peeler to peel the bottle gourd’s green skin. Thirdly, cut it into two halves vertically. Use a paring knife remove some of the seeds if there are too many. Furthermore, chop the bottle gourd into 3-inch cubes.

How do I make this recipe?

Prep:

Rinse the eggplants by running them under cold water and wiping dry with a paper towel. In Kashmiri recipes, you don’t slice off the top of the eggplant. You keep the stem intact. Cut the eggplant body in half lengthwise/vertically. Further, cut each eggplant to two more halves. So, each eggplant will have 4 pieces. 8 pieces in all for 2 eggplants.

Traditionally, the eggplants are deep fried, however I have sautéed them in the pot. Please feel free to deep fry them until they brown, if you will.

Cook:

First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in the chopped eggplants and let them sauté for 10 minutes until they brown. Keeping stirring intermittently to prevent them from sticking to the pot. Once they brown take them out and set them aside in a plate.

Next, after taking out the eggplants, add in asafoetida and cumin seeds.

Then, in 30 seconds add in chopped bottle gourd and salt. Sauté for 5 minutes to let the raw odor out. Keep stirring.

Once the 5 minutes are up, add in ground turmeric, ground ginger, and ground fennel. Add in 1/2 cup water. Typically bottle gourd gives out its own water, however some pots give out the burn notice, while some lauki’s are dry, so water should be added to deglaze and as a back up.

Further, close the lid of the Instant Pot and select manual/high pressure for 4 minutes. When done, press cancel and quick release the pressure. Open the lid.

Furthermore, select sauté, and add in the eggplants. Let them sauté for a minute, mix well. Add in 4 whole serrano peppers.

Again, close the lid of the Instant Pot and select manual/high pressure for 0 minutes. When done, press cancel and quick release the pressure. Open the lid. Transfer to a serving bowl and enjoy over steamed rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry