In a pan, heat oil and add mustard and cumin seeds. Once they crackle, add onions and sauté till light brown. Stir in ginger-garlic paste and green chilli. Cook until the raw aroma fades, forming a fragrant base that sets up the curry’s flavour.

Add chopped tomatoes to the pan. Sauté till soft and pulpy, then mix in turmeric, red chilli, coriander powder, and salt. Cook until oil separates; this ensures the masala is perfectly cooked and rich in taste, forming the heart of the curry.

Add the cubed lauki to the masala and mix well. Pour in a cup of water, cover the pan, and cook on medium heat for 10–12 minutes. Stir occasionally. Once the lauki softens yet retains shape, the curry is ready for finishing touches.

Sprinkle garam masala and gently mix. Adjust consistency with a splash of water if needed. Garnish with chopped coriander leaves for a burst of freshness. Keep warm while preparing the rotis.

Divide the rested dough into equal balls. Roll out each portion into a thin roti, dusting with dry flour. Heat a tawa and cook each side until golden spots appear. Brush lightly with ghee for a soft, aromatic finish and soft rotis are ready to serve.