Yakhni Lauki is a traditional and comforting Indian curry made with bottle gourd cooked in a yogurt-based gravy. It is light, healthy, and full of aromatic spices, making it perfect for everyday meals.
Not only is Yakhni Lauki easy to digest, but it also works well as a cooling dish during warm weather. Moreover, it pairs beautifully with rice, roti, or naan.
🥬 Ingredients for Yakhni Lauki Recipe
🥒 Main Ingredients:
- Bottle gourd (lauki), peeled and chopped
- 1 cup curd (yogurt)
- 2 tomatoes (pureed)
- 1 large onion (paste)
- 5–6 garlic cloves (paste)
- 2-inch ginger (paste)
🌶️ Spices:
- 1 tbsp cumin seeds
- ¼ tbsp asafoetida (hing)
- 5 tbsp fennel seed powder
- ¼ tbsp black cardamom powder
- ⅓ tbsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- Salt to taste
- 2 tbsp oil
👩🍳 How to Make Yakhni Lauki
- Prepare the Bottle Gourd
First, peel and cut the bottle gourd into large pieces. Then, steam them until slightly soft. - Prepare the Base
Next, heat oil in a pan. Add cumin seeds, asafoetida, black cardamom powder, and fennel powder. - Cook Aromatics
After that, add onion, garlic, and ginger paste. Cook until golden and aromatic. - Add Tomato & Spices
Then, add tomato puree and sauté for 1 minute. Next, mix in turmeric, Kashmiri red chili powder, and salt. - Add Curd Carefully
Now reduce the flame and slowly add curd while stirring continuously to avoid curdling. - Add Bottle Gourd
Then add steamed bottle gourd pieces and mix well. - Simmer the Curry
Add ½ to 1 cup of water depending on desired consistency. Cover and cook on low flame for 3–4 minutes. - Final Touch
Finally, turn off the heat and garnish with fresh coriander leaves.
🍽️ Serving Suggestion
Serve this Yakhni Lauki curry hot with:
- Steamed rice 🍚
- Roti or naan 🫓
💡 Tips for Best Taste
- Always add curd on low flame to prevent curdling
- For richer taste, lightly roast fennel powder before adding
- Do not overcook bottle gourd to maintain texture