About this Bottle Gourd Curry
Lauki (bottle gourd or opo squash) is one vegetable that I simply love because its refreshing and cooling properties makes it a perfect fit for summers. Having a high-water content, nutritious and easy to cook too; I don’t have to spend hours in the kitchen to cook a lovely dish with bottle gourd. From my mother’s recipe book, this Lauki Curry recipe is just that. It is one of my favorites, where the bottle gourd gets cooked in a base of coconut milk and yogurt. Hence, cooling for the body. This Bottle Gourd Curry is soothing and very light on the tummy. My mother still prepares this curry during summers along with other comforting curries like this Kokum Curry, which is famous as Solkadhi in Maharashtra and the Konkan belt, Avial, Kadhi and more. The tempering that goes in this Bottle Gourd Curry is just of mustard seeds and cumin seeds. It can’t get simpler than this because these are two spices that are always available in an Indian kitchen. For the coconut milk, you can either prepare it at home or use readymade. One change that I made in my mother’s recipe is that I substituted the dairy curd with a cashew curd, which also makes this Bottle Gourd Curry vegan. Pair this curry with steamed rice, a salad or pickle for a wholesome summer meal. And if you still feel that the bottle gourd didn’t impress you yet, try this Lauki Kheer. You will definitely be bowled over with this delicious dessert.
How to make Bottle Gourd Curry
- Add 1.5 to 2 cups chopped bottle gourd, salt as required, ½ cup yogurt (plant based or dairy), 1 sprig curry leaves, 1 chopped green chili and 2 to 2.5 cups water in a pan. Mix very well. You can even mix the curd first in the water and then add bottle gourd, salt, curry leaves and green chilies.
- Stir and cook for 12 to 15 minutes on low to medium-low heat or till the bottle gourd is fully cooked.
- Add 1 cup thick coconut milk and simmer for a minute. Don’t cook much as the coconut milk will curdle otherwise.
- Prepare the tempering by crackling 1 teaspoon mustard seeds and 1 teaspoon cumin seeds in 1 or 2 tablespoons hot oil. Pour the tempering over the curry.
- Stir and serve the Bottle Gourd Curry hot with steamed rice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lauki ki Sabji Lauki Halwa (Bottle Gourd Halwa) Lauki Kofta | Lauki ke Kofte Lauki ki Kheer This Bottle Gourd Curry post from the archives first published on April 2013 has been republished and updated on 9 May 2022.
title: “Bottle Gourd Curry Lauki Curry " ShowToc: true date: “2024-10-24” author: “John Watkin”
About this Bottle Gourd Curry
Lauki (bottle gourd or opo squash) is one vegetable that I simply love because its refreshing and cooling properties makes it a perfect fit for summers. Having a high-water content, nutritious and easy to cook too; I don’t have to spend hours in the kitchen to cook a lovely dish with bottle gourd. From my mother’s recipe book, this Lauki Curry recipe is just that. It is one of my favorites, where the bottle gourd gets cooked in a base of coconut milk and yogurt. Hence, cooling for the body. This Bottle Gourd Curry is soothing and very light on the tummy. My mother still prepares this curry during summers along with other comforting curries like this Kokum Curry, which is famous as Solkadhi in Maharashtra and the Konkan belt, Avial, Kadhi and more. The tempering that goes in this Bottle Gourd Curry is just of mustard seeds and cumin seeds. It can’t get simpler than this because these are two spices that are always available in an Indian kitchen. For the coconut milk, you can either prepare it at home or use readymade. One change that I made in my mother’s recipe is that I substituted the dairy curd with a cashew curd, which also makes this Bottle Gourd Curry vegan. Pair this curry with steamed rice, a salad or pickle for a wholesome summer meal. And if you still feel that the bottle gourd didn’t impress you yet, try this Lauki Kheer. You will definitely be bowled over with this delicious dessert.
How to make Bottle Gourd Curry
- Add 1.5 to 2 cups chopped bottle gourd, salt as required, ½ cup yogurt (plant based or dairy), 1 sprig curry leaves, 1 chopped green chili and 2 to 2.5 cups water in a pan. Mix very well. You can even mix the curd first in the water and then add bottle gourd, salt, curry leaves and green chilies.
- Stir and cook for 12 to 15 minutes on low to medium-low heat or till the bottle gourd is fully cooked.
- Add 1 cup thick coconut milk and simmer for a minute. Don’t cook much as the coconut milk will curdle otherwise.
- Prepare the tempering by crackling 1 teaspoon mustard seeds and 1 teaspoon cumin seeds in 1 or 2 tablespoons hot oil. Pour the tempering over the curry.
- Stir and serve the Bottle Gourd Curry hot with steamed rice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lauki ki Sabji Lauki Halwa (Bottle Gourd Halwa) Lauki Kofta | Lauki ke Kofte Lauki ki Kheer This Bottle Gourd Curry post from the archives first published on April 2013 has been republished and updated on 9 May 2022.
