Dahi wali lauki a favorite dish for summer and monsoons, when lauki is available in abundance. Just ideal for the scorching summer heat. The curd and malai lends it sourness and a velvety touch. The final outcome is very flavorful. Very simple and quick to prepare. Lets learn how to make dahi wali lauki ki sabji.
- 400 gms Lauki (Bottlegourd) cut in 1 cm roundels
- 1 tsp Ginger Chilli roughly pounded
- 1 – 2 Green Chilies
- 3/4 cup whisked Curd
- A pinch Heeng
- 1/2 tsp Jeera (Cumin Seeds)
- 1/2 tsp Kasoori Methi (Dried Fenugreek Leaves)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilly Powder
- 1/2 tsp Red Chilly Powder
- 1/4 tsp Garam Masala
- Salt As per taste
- 1 tblsp Ghee / Oil
- 1 tblsp chopped Green Coriander
How to make bottlegourd in curd gravy:
- While chopping the lauki /bottlegourd if you feel that it is slightly hard then it is better to either pressure cook the lauki for 1 whistle or boil the lauki for 5 – 6 mins in some water before making a sabji of it. If the lauki is very fresh and soft then you can cook it straight away.
- So heat oil in a kadai, then add cumin seeds. When they begin to splutter add hing and then add 1 tsp of roughly pouneded ginger green chilli paste.
- Stir fry for a minute and then add all the dry masalas – turmeric, kashmiri red chilly, red chilly powder for hotness, garam masala and salt. Stir constantly so that the masala does not burn. If it starts to then add 1 tblsp of water and cook further.
- Once the oil begins to release add the lauki and green chilly and cook for 5 – 10 minutes or till the lauki is done. If you are adding boiled lauki then cook just for 2 – 3 mins so that the lauki absorbs all the masala flavour.
- Once lauki is done add the whisked dahi / curd and swtich off the flame. Cook no further or the curd will curddle.
- Now add crushed kasoori methi and mix well.
- Garnish the dahi wali lauki with chopped green coriander.
- This dahi wali lauki goes perfectly well with roti and rice.