Dahi Wali Lauki Ki Sabji

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.

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.


  • If you want you can reduce the dahi / curd to 1/2 cup and add 1/2 cup malai with it. The addition of malai adds a mild sweetness to the sabji and enhances the flavours further. In that case add the malai first. Let the malai get cooked well and leave the oil on the sides and then add dahi later on. If you do not cook malai the sabji will smell of it which you may not like.