Bottle Gourd/Lauki/Doodhi in curd gravy

From the past few months I just got bored of eating the plain cooked bottle gourd/lauki. Even though that too tasted yummy but for a change of taste I added curd to it and wow .… there was a drastic change to the taste. I hope you guys will too enjoy this recipe.

Let us start cooking!!!

Ingredients:
Lauki/ Doodhi/ Bottle Gourd: 250 gms chopped into pieces
Oil: ½ tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic-Ginger paste: 1 tsp
Coriander powder: 1 tsp
Red Chilly powder: ¾ tsp
Turmeric powder: ¼ tsp
Salt as per taste
Water: 1 tbsp
Curd: ½ cup
Curry leaves: 4-5
Coriander leaves: 1 tbsp finely chopped

Method:
1. Heat oil in a pressure cooker. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and curry leaves. Roast for a few seconds.

2. Now add ginger-garlic paste and roast it till the raw smell of those goes off.
3. Add chilly powder and instantly pour water so as not to burn the powder.
4. Now add the remaining spices: coriander powder, turmeric powder and salt.

5. Add the lauki pieces and close the lid of cooker.

6. Take one whistle on high and two on low. Turn off the gas. Remove the pressure instantly as it helps retain the green color of the vegetable.
7. Open the lid and stir it well.
8. Now add the whisked curd, stir well and let it simmer for 2 minutes stirring constantly.

9. Garnish with coriander leaves and serve hot.

Tips:
1. Whenever you make any green vegetable in cooker always remove the pressure from cooker after the required cooking, as it tends to retain the green color of the veggie.
2. Do not add much water in lauki because it itself loses some water. But if you find that water is less then add more water after opening the lid and boil it for a few seconds.

See you soon with a new recipe till then Happy Cooking!!!