lauki

Lauki, also known as bottle gourd, is a versatile cucurbit widely cultivated in tropical and subtropical regions of the world. Its botanical name is Lagenaria siceraria. The plant produces large, often elongated fruits that can vary in shape and size, though commonly they are club-shaped or cylindrical. The skin of a mature lauki is typically hard and inedible, while the flesh is white, spongy, and mildly flavored.

In culinary applications, lauki is most often consumed when young and tender, before the rind becomes tough. Its mild taste makes it adaptable to a variety of dishes. It can be stewed, curried, stuffed, or made into a sweet dessert. In Indian cuisine, it is a staple ingredient, often prepared as a sabzi (vegetable dish) or incorporated into koftas (dumplings). Lauki is also a common ingredient in soups and stews in other parts of the world.

Beyond its use as a vegetable, the dried shell of the mature bottle gourd has historically been used for various purposes, including as containers for water, utensils, and even musical instruments. Lauki is considered a nutritious vegetable, providing dietary fiber, vitamins, and minerals.