Light and Comforting Lauki Curry with Yogurt
Ingredients
- 1 medium bottle gourd
- mustard oil
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon carom seeds
- 2 ground black cardamoms
- 2 cloves
- 1 cup whisked yogurt
- water
- salt
- red chili powder
- ghee
- mustard seeds
- curry leaves
- chopped green chilies
- fresh coriander
Preparation
Chop one medium bottle gourd into small pieces.
In a wok, heat some mustard oil.
Add 1 cinnamon stick, 1/2 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 2 ground black cardamoms, and 2 cloves.
Sauté the spices for 2-3 minutes.
Add the chopped bottle gourd and cook until soft.
Turn off the flame and add 1 cup of whisked yogurt.
Add water to achieve desired consistency.
Cook again for 10 minutes.
Add salt and red chili powder to taste.
For tadka, heat ghee in a separate pan.
Add mustard seeds, curry leaves, and chopped green chilies to the ghee.
Add the tadka to the curry and simmer for 5 minutes.
Garnish with fresh coriander.