Ingredients:
- 2 cups bottle gourd (lauki/doodhi), peeled & cubed
- 2 tbsp mustard oil (or regular oil)
- 1/2 tsp fennel powder (saunf)
- 1/2 tsp dry ginger powder
- 1/2 tsp Kashmiri red chilli powder
- 1/4 tsp turmeric powder
- 1 cup whisked curd (fresh, thick)
- Salt to taste
- Water as needed
- Fresh coriander for garnish
Method:
- Heat mustard oil in a pan until smoking point, then reduce flame. Add turmeric and bottle gourd cubes. Sauté for 3–4 minutes.
- Add fennel powder, dry ginger powder, chilli powder, and salt. Mix well.
- Whisk curd with a little water and add slowly to the pan, stirring continuously to prevent curdling.
- Add 1/2 cup water, cover and cook on low flame till bottle gourd turns soft.
- Simmer for 3–5 minutes till gravy thickens. Garnish with coriander and serve hot with steamed rice or roti.
