Lauki Squash

Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.

From the ayurvedic perspective, lauki is extremely Pitta pacifying. It particularly pacifies Bhrajaka Pitta, the sub-dosha of Pitta that governs the skin, by pacifying Ranjaka Pitta, which governs the liver and blood. It provides balanced rehydration for persons with fire, air or space predominant physiology.

Lauki is blessed with a good amount of soma (lunar energy element) from Nature, which is extremely balancing for persons with a strong fire element and nurturing for Vata persons with space or air predominant physiology.

The bottle gourd generally has a very pale green smooth skin. The flesh is white. Size and thickness can vary widely. Choose young, firm lauki for best results. Scrape and discard harder portions of skin, and scoop out and discard seeds before cooking.

Lauki is generally available at Asian grocery stores that sell fresh vegetables.

Steamed Lauki

You will need:

• 1 small lauki
• 1 tbsp ghee
• 1/2 tsp fennel seeds
• 1/2 tsp spice mix for your skin or body type
• 1 tbsp chopped fresh cilantro leaves
• Rock salt to taste

Peel lauki, cut into half lengthwise, scoop out seeds and discard.

Chop lauki into 1/2" pieces and steam until fork tender, about 20 minutes.

Heat ghee in a pan, add the fennel seeds and sauté briefly to release aroma.

Add the spice mix and sauté some more.

Add the lauki and salt to taste, mix well.