Ingredients
- Bottle gourd (lauki), peeled and diced: 2 cups
- Water: 2 cups
- Salt: to taste
- Yogurt (curd): 1 cup (well-whisked)
- Besan (gram flour): 2 tbsp
- Water: 3 cups
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Ginger paste: 1 tsp
- Green chili, chopped: 1-2 (adjust to taste)
- Salt: to taste
- Ghee (or oil): 1 tbsp
- Cumin seeds: 1 tsp
- Mustard seeds: ½ tsp
- Fenugreek seeds (methi): ¼ tsp
- Asafoetida (hing): a pinch
- Dry red chilies: 1-2
- Curry leaves: 8-10
- Fresh coriander leaves, chopped: 2 tbsp
Preparation
Boil the diced lauki in 2 cups of water with a pinch of salt until tender. Drain and set aside.
In a mixing bowl, whisk together yogurt and besan until smooth, with no lumps.
Add 3 cups of water, turmeric powder, red chili powder, ginger paste, green chilies, and salt. Mix well.
Heat the yogurt-besan mixture in a deep pan over low heat. Stir continuously until it comes to a boil to avoid curdling.
Once it boils, reduce the heat and let it simmer for 8-10 minutes, stirring occasionally.
Add the boiled lauki pieces to the simmering kadhi. Cook for another 5 minutes so the flavors combine well.
Heat ghee in a small pan.
Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle.
Add asafoetida, curry leaves, and dry red chilies. Sauté for a few seconds.
Pour this tempering over the prepared kadhi.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or rotis.
Servings: 4
Notes
- Adjust the consistency of the kadhi by adding water as needed.
- Ensure you stir the kadhi continuously while cooking to avoid curdling.
- For a tangier kadhi, use slightly sour yogurt.
- Optional: Add a pinch of sugar or jaggery for a hint of sweetness.
