By: Payal
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Craving a comforting homemade meal? This simple lauki kadhi combines tender bottle gourd with a tangy yoghurt-based gravy for a wholesome and flavourful dish.
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2 cups grated lauki, 1 cup curd, besan, 2 cups water, 1 tsp turmeric, 1 tsp red chilli powder, Salt to taste, 1 tbsp oil, 1 tsp cumin seeds, ½ tsp mustard seeds, hing , 8–10 curry leaves, coriander leaves for garnish
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Whisk together the curd, besan, turmeric, chilli powder, salt and water until smooth. Ensure there are no lumps in the mixture.
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Boil the grated lauki in a little water until soft and tender. Drain any excess water, if required, and set aside.
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Pour the curd mixture into a pan and cook over low to medium heat. Stir continuously until it comes to a boil, then let it simmer gently.
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Add the cooked lauki to the simmering kadhi. Cook for another 10–12 minutes, allowing the flavours to blend well.
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Heat the oil or ghee and add cumin seeds, mustard seeds, hing, curry leaves and dried red chillies. Allow the spices to crackle & become aromatic.
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Pour the hot tempering over the kadhi and garnish with fresh coriander leaves. Serve hot with steamed rice or soft rotis for a comforting meal.
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