Dahi wali Lauki ki Sabji | दही वाली लौकी की सब्जी
This 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.
Servings 4 people
Equipment
- Stove Top
- Pressure Cooker
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
- 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.1 Bottle Gourd / Lau / Lauki / Ghiya, 2 tbsp Refined Sunflower Oil, A pinch of Hing or Asafoetida, ½ tsp Cumin Seeds, 2 Green Chillies
- 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.1 tsp Coriander Powder, ½ tsp Cumin Powder
- 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.¼ cup Yoghurt, Finely Chopped Coriander Leaves to Garnish
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.