Bottle Gourd Curry (Lauki Curry)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Indian
Bottle Gourd Curry (Lauki Curry)
Description
This Bottle Gourd Curry begins by peeling and chopping the bottle gourd into small pieces, which are checked to ensure they are not bitter. They are cooked in a pot alongside yogurt (curd), curry leaves, green chilies, salt, and water, simmered gently until the gourd is tender. Thick coconut milk is stirred in at the end and the curry is briefly heated to avoid curdling.
The final step involves tempering mustard seeds and cumin seeds in hot oil, which is poured over the cooked curry to add aromatic depth and a slight crunch. The texture is soft with mild, lightly spiced flavors, where the coconut milk and yogurt add creaminess and a subtle tang. Curry leaves impart a traditional fragrant touch.
This curry is best served hot with steamed rice and makes a mild, soothing dish suitable for various meals. Using fresh, tender bottle gourd and preferably homemade thick coconut milk enhances the flavor and texture. Ensuring the bottle gourd is not bitter is important for a pleasant final taste.
Ingredients
main ingredients
- 1.5 to 2 cup bottle gourd lauki or ghia or dudhi or opo squash, chopped
- 1 cup coconut milk thick
- ½ cup yogurt (plant based or dairy)
- 2 to 2.5 cups water
- 1 curry leaves sprig
- 1 green chili - chopped
- salt as required
for tempering
- 1 or 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
Instructions
Making bottle gourd curry
- Rinse and peel the bottle gourd and cut into small bite size pieces. Taste and check if the bottle gourd tastes bitter. If bitter, then trash it and do not use.
- Add the bottle gourd pieces, salt, curd, curry leaves, green chilies and water in a pan. Mix very well. You can even mix the curd well in the water first and then add bottle gourd pieces, salt, curry leaves and green chilies.
- Stir and cook without a lid on low to medium-low heat for 12 to 15 minutes or till the bottle gourd pieces are fully cooked.
- Add the coconut milk and simmer for a minute. Don't cook much as the coconut milk will curdle otherwise.
For tempering
- Heat oil in a small pan. Add the mustard seeds and allow them to crackle.
- Add the cumin seeds and fry for some seconds till the cumin seeds splutter.
- Pour this tempering mixture together with the oil on the bottle gourd curry.
- Stir and serve the Lauki Curry hot with steamed rice.
Notes
- Use fresh and tender bottle gourd; discard any that taste bitter or sour.
- For best flavor, use homemade or canned thick coconut milk.
- If using dairy yogurt, ensure it is full-fat to prevent splitting during cooking.
- Avoid low-fat or toned milk yogurt as it may cause the curry to split.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 372mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 113IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 24mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 42mg | 47% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 1µg | |
| Calcium | 85mg | 9% |
| Vitamin B9 (Folate) | 245µg | |
| Iron | 3mg | 17% |
| Magnesium | 57mg | 14% |
| Phosphorus | 97mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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