Lauki ki kadhi

Lauki ki kadhi
- 350-400 gms Lauki (Bottle gourd)
- 2 big cloves of garlic
- 1/2 of a big onion
- 1/4 tsp whole cumin
- 12-15 whole peppercorns
- 4-5 whole green chillies
- 1 small sprig of coriander
- 3-4 pieces of coconut, thin slices of about 1" each
- 1 tsp raw rice
- 1/4 tsp turmeric powder
- 3/4 cup curd
For the Tarka:
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp whole cumin
- 2-3 whole red chillies
- 10-12 curry leaves
- Salt to taste
1. Peel the lauki and cut into small cubes. Set aside.
2. Whisk the curd and keep aside.
3. Wash and soak the rice for 10 minutes.
4. Grind garlic cloves, onion, whole cumin, whole peppercorns, whole green chillies, sprig of coriander, soaked rice, coconut, and turmeric powder into a fine paste. Keep aside.
5. In a pan or pressure cooker, add 1 1/2 cups of water, salt to taste, and bring it to a boil.
6. Add the chopped lauki/bottle gourd. 
   - If using a pan, cover and cook on low flame until the bottle gourd is tender.
   - If using a pressure cooker, close the lid and cook for 1 whistle on high flame. Then, remove from heat and let the pressure release naturally.
7. Once cooked, add the ground paste to the lauki.
   - Mix well and bring to a simmer.
8. Lower the heat to minimum and cook for a few minutes.
9. Add the whisked curd to the mixture.
   - Mix well and let it cook on low heat for 5-7 minutes.
10. For the tarka, heat oil in a small pan.
    - Add mustard seeds. When they start to splutter, add whole cumin seeds.
    - Add whole red chillies and curry leaves. Stir for a few seconds until fragrant.
11. Pour the prepared tarka over the kadhi.
    - Mix gently to incorporate.
12. Check for seasoning and adjust salt according to taste.
13. Serve Lauki ki Kadhi hot with rice or pulao.
- Adjust the quantity of green chillies according to personal preference.

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