Doi Lau | Dahi Lauki Recipe

Dahi Lauki Recipe - Doi Lau

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Gluten FreeVegetarian

This Doi Lau (dahi wali lauki ki sabji) or bottle gourd in yoghurt curry is the perfect vegetarian side dish for summers. It is light, with practically no spice in it and comes together in no time. Hence, no more than 10 minutes of standing in the kitchen! Also, this is a great vegetarian recipe for those who are looking for weight-loss recipes.

This dahi lauki sabji is gluten-free and a no-onion no-garlic recipe, which can be served with Indian rotis or chapattis for a simple and comforting dinner meal.

lauki ki sabzi with dahi

Lauki ki sabzi with dahi to beat the heat!

Planning a dinner meal in summers can be very challenging. Unlike winters, the options of vegetables to choose from can be quite limited, unless you don’t follow eating seasonal policy. Most often the farmer’s market can only offer a couple of varieties of gourd like bottle gourd (lau/ghiya/lauki), pointed gourd (parwal/parmal), pumpkin (kumro/kaddu) or Indian apple gourd (tinda). So, it takes a lot of brain-raking to make something out of these for everyday meals.

This dahi wali lauki not only gives you a recipe for season’s fresh bottle gourd but also includes yoghurt to give you a nutritious meal altogether. Let’s check out the ingredients that we are going to need for this dahi wali lauki ki sabji.

How to make Doi Lau/Dahi Lauki – Ingredients list

  • Bottle Gourd (Lau/Lauki/Ghiya) – alternate would be any other variety of Squash
  • Yoghurt (Doi/Dahi)
  • Refined Sunflower Oil – or any other neutral flavour oil
  • Asafoetida(Hing) – omit if unavailable
  • Cumin Seeds
  • Cumin Powder
  • Coriander Powder
  • Green Chillies
  • Salt
  • Fresh Coriander leaves
how to make dahi wali lauki ki sabji ingredients

How to make Dahi wali Lauki ki sabji for summers

This is a one-pot simple curry, known as dahi wali ghiya ki sabji which is quick and easy. Most importantly, this recipe includes everything that is known for its cooling properties towards the human body. For instance, lauki or bottle gourd is one of those vegetables which has a high amount of moisture in it. In addition to this, yoghurt, coriander powder and coriander leaves are all easy to digest. Hing is particularly famous for its anti-bloating properties.

  • To make this dahi lauki ki sabji even quicker, use a pressure cooker. Simply heat some refined sunflower oil and temper it with hing, cumin seeds and green chillies. Here you can cut or slice the chillies if you prefer the heat. Or keep them whole to get the aroma minus the heat.
  • As the seeds splutter, add the bottle gourd or lauki cut in small cubes and stir. Next, add the powdered spices, salt and give everything a good mix. Add some water and put the lid of the pressure cooker on. Allow it to whistle 2-3 times on high heat and then turn off the heat.
  • Once the cooker cools down completely, open the lid and give it a good mix. At this stage adjust the consistency by adding more water or reducing some by boiling. Once it reaches the desired consistency, turn off the heat.
  • In a separate bowl, whisk the yoghurt. Pour this into the pressure cooker and give it a stir. The lauki dahi recipe is ready to be served. Pour this into a serving bowl and sprinkle some finely chopped coriander leaves on the top.

Special Notes:

As you noticed, I have added the yoghurt after cooking the vegetable curry in a mildly spicy gravy and turning off the heat. This is done to avoid the curdling of yoghurt which usually happens due to overcooking.

In case you are a big fan of all thing spicy, you can also add a couple of dried red chillies in the tempering, instead of or along with green chillies. Also, know that the yoghurt added later to this dish subdues the heat, so adjust accordingly.

In case you do not wish to use a pressure cooker, follow this recipe for dahi wali lauki ki sabji using a normal kadhai or a cooking pot with a lid. Follow the steps as mentioned and cook the bottle gourd till it becomes soft and tender. Then proceed with adding the whisked yoghurt after turning off the heat. Give everything a mix and garnish with freshly chopped coriander leaves.

How to serve Doi Lau or Dahi wali Ghiya ki Sabji?

This dahi lauki ki sabji is a light curry, which is ideally made as a dinner side dish to be served with chapattis or Indian rotis. However, I know people who prefer rice over chapattis, so they can have this with a side of Jeera Rice or stir-fry Rice.

Looking for more vegetarian recipes for summer?

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Doi Lau | Dahi Lauki Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Doi Lau (dahi wali lauki ki sabji) or bottle gourd in yoghurt curry is the perfect vegetarian side dish for summers. It is light, with practically no spice in it and comes together in no time. Hence, no more than 10 minutes of standing in the kitchen! Also, this is a great vegetarian recipe for those who are looking for weight-loss recipes.

Course: Side Dish
Cuisine: Indian
Keyword: Bottle Gourd Recipes, Gluten Free Recipes, Summer Recipes, vegetarian recipes, Yogurt Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 1 Bottle Gourd / Lau / Lauki / Ghiya ~ approx. 400gms in weight
  • ¼ cup Yoghurt
  • 2 tbsp Refined Sunflower Oil
  • A pinch of Hing or Asafoetida
  • ½ tsp Cumin Seeds
  • 2 Green Chillies
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • Finely Chopped Coriander Leaves to Garnish
Instructions
  1. To make this dahi lauki ki sabji even quicker, use a pressure cooker. Simply heat some refined sunflower oil and temper it with hing, cumin seeds and green chillies. Here you can cut or slice the chillies if you prefer the heat. Or keep them whole to get the aroma minus the heat.
  2. As the seeds splutter, add the bottle gourd or lauki cut in small cubes and stir. Next, add the powdered spices, salt and give everything a good mix. Add some water and put the lid of the pressure cooker on. Allow it to whistle 2-3 times on high heat and then turn off the heat.
  3. Once the cooker cools down completely, open the lid and give it a good mix. At this stage adjust the consistency by adding more water or reducing some by boiling. Once it reaches the desired consistency, turn off the heat.
  4. In a separate bowl, whisk the yoghurt. Pour this into the pressure cooker and give it a stir. The lauki dahi recipe is ready to be served. Pour this into a serving bowl and sprinkle some finely chopped coriander leaves on the top.
Recipe Notes
  • As you noticed, I have added the yoghurt after cooking the vegetable curry in a mildly spicy gravy and turning off the heat. This is done to avoid the curdling of yoghurt which usually happens due to overcooking.
  • In case you are a big fan of all thing spicy, you can also add a couple of dried red chillies in the tempering, instead of or along with green chillies. Also, know that the yoghurt added later to this dish subdues the heat, so adjust accordingly.
  • In case you do not wish to use a pressure cooker, follow this recipe for dahi wali lauki ki sabji using a normal kadhai or a cooking pot with a lid. Follow the steps as mentioned and cook the bottle gourd till it becomes soft and tender. Then proceed with adding the whisked yoghurt after turning off the heat. Give everything a mix and garnish with freshly chopped coriander leaves.

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