Lauki Pulao

To make Lauki Pulao, start by heating oil in a deep pan and adding mustard seeds, curry leaves, bay leaf, cinnamon stick, and star anise. Sauté diced onions until they turn pink, then add diced tomatoes and slit green chillies. Next, incorporate grated lauki and sauté until most of its water evaporates. Add soaked soybeans and cook for 2 minutes. Pour in water and bring it to a boil, then add soaked rice. Once boiling, reduce the heat to a simmer and cook until the water is fully absorbed. Serve hot with curd or raita.

Yes, Lauki Pulao is suitable for a vegan diet as it contains no animal products. The dish is made with grated bottle gourd, rice, and soybeans, making it a nutritious and plant-based meal option.

If you don't have soybeans, you can substitute them with cooked chickpeas or lentils for added protein. Alternatively, you can omit them altogether if you prefer a lighter version of Lauki Pulao.

To store leftover Lauki Pulao, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, add a splash of water and warm it on the stovetop or in the microwave to prevent it from drying out.

Lauki Pulao pairs wonderfully with a side of curd or raita to balance the spices. You can also serve it with a simple cucumber salad or pickles for added flavor and texture.