Lauki ke Chilke ki Subji (Bottle Gourd Peel bhaji)

Today I am posting a recipe from Uttar Pradesh. Every day this month I will post a recipe from a different state in India.

Uttar Pradesh is located in northern India. It used to be the most populous state in the country. A few years back it was divided into two. The hilly region of kumaon and its surrounding areas was split to form Uttarkhand.

Last year at work I used to occasionally have lunch with a group of ladies of Indian origin. One of them was from Uttar Pradesh. One day she asked us to taste and guess the ingredients in a vegetable side she had brought. It tasted great but we could not identify the ingredient. Turns out it was the peel of  a bottle gourd. It was laced with besan.

Whenever I find fresh lauki with unblemished skin I reserve the peel and make this bhaji as a second side dish. The besan adds to the flavor. Today I used the peel of two lauki as I was trying to showcase the dish and wanted a substantial amount. The quantity is usually not enough to suffice as a side. You will need another bhaji if you are planning to serve this with poli.

Back to the recipe - my family now assumes this bhaji will accompany the lauki bhaji as I make it so often. No one complains as they love it too.

You will need
2 lauki
1 tsp. mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. coriander cumin powder
1/2 cup besan
salt to taste
2 tbs. olive oil

Peel the lauki and reserve the interior for another day.

Chop the peel into tiny pieces.

Heat oil in a pan and add the mustard and cumin seeds. When the mustard seeds crackle add the turmeric powder, coriander cumin powder and the peel pieces.

Cook them on medium heat for 5 minutes. Add salt and besan. Mix it well, cover and cook for a couple of minutes.

Uncover and mix well. Cover and cook till the besan is cooked through.

Serve hot.


  1. wow Vardha..what could be more interesting than using the need to book mark..the recipe is mind marked..will not forget..super!

  2. never ever heard of this..indeed good way to use the whole vegetable, works specially when we made handvo

  3. No way, i wont trash lauki peels anymore. Very different and definitely an interesting subji.

  4. such a beautiful use for the peels which are so nutritious!!! thanks for the recipe..

  5. That's so wonderfully done..We do make a chutney with the peel both bottlegourd and ridgegourd as well..though it's differently done..adding the besan makes it more like a zunka right..very nice dish..

  6. I love it. My mom used to make chutney of the most unusual things. I have never tried making this bhaji.... yet! Thanks. My bai is going to think I am craey, more crazy than I am already .

  7. Very healthy. Full of fiber!! We usually make chutney out of the chilka!

  8. What an amazing dish using the peels of lauki. It sounds delicious -- will definitely try it out next time I get fresh blemishless lauki.

  9. Wow!!!such a nice idea to use the peel,sounds very very interesting and inviting..

  10. no waste here. peel as a side dish.. cool idea.. looks tasty too

  11. Very nice idea to use peels for the side dish ! Wonderful....

  12. Oh wow! Never thought of making a subzi with lauki peel. I will be soon having laukis growing in my backyard. Will make this with the peels :)

  13. Lauki skin subzi is new to me. We make ridge gourd skin curry but not this. Will try this next time I get lauki and even the recipe is so simple and easy.

  14. This is such a tasty recipe and very new to me!

  15. wow thats a very interesting and delicious sabji from UP :) lauki skin curry looks very tempting !!

  16. wow - so unique to use the peels - will definitely reserve and try this the next time I buy lauki

  17. Interesting way to use the peels instead of trashing them.

  18. I read the recipe twice to confirm that it is using the peels, what an awesome dish! !


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