Lauki Kadhi Recipe

Ingredients

For Boiling Lauki:

• 1 medium lauki (bottle gourd), peeled & chopped
• Salt – to taste
• 1 pinch turmeric powder (haldi)
• Water – as required

For Masala Base:

• 2 tbsp mustard oil
• 1 tsp cumin seeds (jeera)
• ½ tsp fenugreek seeds (methi)
• ½ tsp asafoetida (hing)
• 2-3 slit green chillies
• 8-10 curry leaves
• 2 tbsp crushed ginger-garlic
• 2 medium tomatoes, chopped
• Salt – to taste
• ½ tsp turmeric powder (haldi)
• 1-2 tbsp red chilli powder
• 2 tbsp coriander powder (dhania)

For Kadhi Mixture:

• Boiled lauki with water
• 1 bowl curd (whisked)

For Final Tadka:

• 1 tbsp mustard oil
• 5-6 garlic cloves, crushed
• 4-5 curry leaves
• 2-3 dry red chillies
• 1 tbsp Kashmiri red chilli powder

Method

1. Boil Lauki: In a pan, add chopped lauki, salt, haldi and water. Boil until soft. Keep aside with the water.
2. Prepare Masala Base: Heat mustard oil in a deep pan. Add jeera, methi seeds, hing, green chillies, and curry leaves. Sauté for a few seconds.
3. Add crushed ginger-garlic and cook till fragrant.
4. Add tomatoes, salt, haldi, red chilli powder, and coriander powder. Cook until tomatoes turn soft.
5. Make Kadhi: Blend the boiled lauki along with its water. Mix with whisked curd. Add this mixture to the cooked masala. Stir well and let it simmer for 5–7 minutes.
6. Final Tadka: Heat mustard oil. Add crushed garlic, curry leaves, dry red chillies, and Kashmiri red chilli powder. Sauté for a few seconds. Pour the tadka over the kadhi.
7. Serve: Serve hot with steamed rice or chapati.