lauki curry recipe with step by step photos – lauki or bottle gourd or opo squash is one veggie that i often cook in the summers. having a high water content, cooling, nutritious and easy to cook… i don’t have to spend hours in the kitchen in the heat.
here the bottle gourd curry is made with coconut milk and yogurt. so triple cooling for the body. the curry is soothing and very light on the tummy.
this lauki curry is my mom’s recipe. she often makes this one during the summers along with cooling curries like kokum curry, kadhi, avial and coconut milk or yogurt based stews or curries.
this bottle gourd curry goes best with some steamed rice with a side vegetable salad or pickle. you can either make the coconut milk at home or get a ready one. mom makes the curry with milk yogurt whereas i have substituted with cashew curd. the ingredients are simple and which can be found easily in an indian kitchen.
few more tasty curry recipes for you!
- lauki chana dal
- lauki kofta
- vegetable stew
- lauki yakhni (from kashmiri pandit cuisine)
lauki curry
INGREDIENTS FOR lauki curry
main ingredients for lauki curry
- 1.5 to 2 cups chopped lauki (bottle gourd or ghia or opo squash)
- 1 cup thick coconut milk
- ½ cup curd (yogurt or dahi or any vegan yogurt)
- 2 to 2.5 cups water
- 1 sprig curry leaves (kadi patta)
- 1 green chili - chopped (hari mirch)
- salt as required
for tempering lauki curry
- 1 or 2 tablespoon oil
- 1 teaspoon mustard (rai)
- 1 teaspoon cumin (jeera)
HOW TO MAKE lauki curry
making lauki curry
- rinse and peel the lauki and cut into small bite size pieces.
- add the lauki pieces, salt, yogurt , curry leaves, green chilies and water in a pan. you can even mix the curd with water first very well and then add lauki, salt, curry leaves and green chilies.
- stir and cook for 12 to 15 minutes till the lauki is cooked without a lid.
- add the coconut milk and simmer for a minute. don't cook much as the coconut milk would otherwise curdle.
for tempering lauki curry
- heat oil in a small pan. add the mustard seeds and allow them to crackle.
- add the cumin and fry for some seconds.
- pour this tempering along with the oil on the lauki curry.
- stir and serve the bottle gourd curry hot with steamed rice.
how to make bottle gourd curry or lauki curry
1: rinse, peel and chop the lauki (bottle gourd) into small pieces.
2. add the lauki, salt, yogurt, curry leaves, green chilies and water in a pan. mix very well. you can even mix the curd with water first very well and then add lauki, salt, curry leaves and green chilies.
3: stir and cook for 12 to 15 minutes till the lauki is cooked.
4: add the coconut milk and simmer for a minute. don’t cook much as the coconut milk would otherwise curdle.
5: prepare the tempering with the spices and then pour over the curry.
6. stir and serve the bottle gourd curry hot with steamed rice.
HI Dassana,
i really like your site. And i made quite a few recipes from here which all turned out really well!! I tried this recipe with a little bit of skepticism but was surprised …… it was soo good to eat! My yoghurt curdled … but we didnt mind 😛 😛
thanks a lot arpita. this lauki curry is tasty. while making any recipe with curd, always use full fat curd or whole milk curd. if the curd is made from toned milk, then it will split in the gravy. in this recipe you can use fresh or sour curd.
Can this curry be taken in Tiffin to office will it turn sour
you could take the curry to office it shouldn’t turn sour but just microwave before eating. hope this help’s you.
I cooked water, yoghurt, zucchini, green chili, dried curry leaves and the yoghurt curdled?!
🙁 after seeing your comment i asked my mom does the yogurt curdle when she makes this, as i had made with cashew yogurt. she said no. the yogurt must be fresh. best is to use homemade yogurt.
Thank you. Since it was fresh I googled and found out that it probably happened, because it was 2% low fat yogurt.
thanks for this info marcus. we always use full fat yogurt and never have any issues with curdling. in fact there are many indian recipes where yogurt is used as a main ingredient sometimes. thanks again.
Simple and comforting curry Dassana
Hi Dassana,
Lauki is one of my favorite vegetables. I have never tried this with coconut milk and yogurt but can only imagine how deliciously creamy and soothing it must taste.
Got to try making this one for sure. Have a great weekend!
lovely one 🙂 i generally prepare with white pumpkin never tried this !