Lauki Yoghurt Curry

Ingredients

• 300 grams chopped bottle gourd (approx 2 to 3 cups)
• 3 to 5 green chillies (slit)
• 3/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• water as required
• 1 large tomato (chopped roughly)
• 2 cups whisked full-fat yoghurt (room temperature)
• Salt to taste
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon finely chopped ginger (optional)
• 1 sprig of curry leaves
• 2 dried red chillies

Instructions

1. 1

   --- Prep the bottle gourd ---

2. 2

   Trim the ends, peel the skin, cut it in half and then slice vertically into sticks. Remove and discard the seedy and spongy part. Chop into 1/2 inch pieces. Wash and keep them submerged in water until needed. You may do this a day ahead, but keep them in the water to retain freshness.

3. 3

   --- Cook the veggies ---

4. 4

   Cook the veggies: Take a deep saucepot and add the chopped bottle gourd, green chillies, ground spices and salt. Pour in enough water to cook the bottle gourd.

5. 5

   Cook the veggies: Cook covered on medium flame until the bottle gourd pieces are translucent and are almost cooked. Do stir in between and add more water if required. This will take anywhere between 20 and 25 minutes. You may do this in a pressure cooker.

6. 6

   Cook the veggies: Once the water reduces and the bottle gourd is almost cooked, add the chopped tomato. Cover and cook until the tomato chunks turn mushy and all the water is reduced. Do stir occasionally to prevent it from burning. Bring the mixture to a full boil and then switch off.

7. 7

   --- Tadka ---

8. 8

   Tadka: Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Next, add the ginger (if using) and curry leaves, and fry for a few seconds. Lastly, add the dry red chillies and switch off. Swirl a few times and pour over the lauki curry. Let this cool before adding the whisked yoghurt.

9. 9

   --- Add whisked yoghurt ---

10. 10

    Add whisked yoghurt: Prepare 2 cups of whisked yoghurt and let it sit on the counter until the curry cools. Stir in the whisked yoghurt and make sure it is mixed well with the curry without any trace of yoghurt.

11. 11

    Add whisked yoghurt: Switch on the heat to low to medium flame. Do not let the curry boil because it will cause the yoghurt to split and curdle. Keep stirring all the time until it steams. You can place your palm over the pot to sense if it has started to steam. Switch off and remove the pot from the hob.

12. 12

    --- Serve ---

13. 13

    Serve warm lauki curry with rice, chicken cutlets and lime pickle.