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Fozia Siraj

Recipe of Calabash in Yogurt Gravy with Smoky Aroma

This smoky and creamy Bottle Gourd recipe (often known as Lauki ka Raita or Dhuwan Wali Lauki) is a beautiful blend of cooling yogurt and rustic charcoal aromatics.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 720
Ingredients Equipment Method Video Notes

Ingredients
  

  • Ingredients:-
  • 300- 350 g bottle gourd or brinjal
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp chat masala
  • ½ tsp cumin powder
  • 1 tbsp oil
  • 2-3 tbsp oil
  • 400 ml curd
  • ½ tsp salt
  • 1 tsp crushed chilli
  • ¼ tsp garlic paste or grated
  • ½ tsp cumin powder
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 tbsp oil
  • 10-12 curry leaves
  • 2 green chilli
  • 2 red chilli
  • you can add 2 pinch asafoetida as well

Equipment

  • 1 pot with tight lid
  • 1 small frying pan
  • 1 small metal bowl or foil

Method
 

  1. Phase 1: Preparing the Vegetables
  2. Prep the Lauki: Peel and cut the 300-350g bottle gourd (or brinjal) into small, even cubes.
  3. Spiced Sauté: Heat 1 tbsp oil in a pan. Add the cubed vegetables along with ½ tsp salt, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp turmeric powder, ½ tsp chat masala, and ½ tsp cumin powder.
  4. Cook until Tender: Add a small splash of water if needed, cover the pan, and cook on medium-low heat until the vegetables are soft and the spices have coated them thoroughly. Once cooked, set aside to cool slightly.
  5. Phase 2: The Yogurt Base
  6. Whisk the Curd: In a large bowl, whisk the 400ml curd until perfectly smooth.
  7. Season the Base: Stir in ½ tsp salt, 1 tsp crushed chili, ¼ tsp garlic paste, and ½ tsp cumin powder.
  8. Combine: Gently fold the cooked, spiced vegetables into the seasoned yogurt.
  9. Phase 3: The Double Tarka (Tempering)
  10. You have two sets of tempering ingredients. For the best flavor, combine them into one powerful Tarka:
  11. Heat the Oil: Heat 2-3 tbsp oil in a small tempering pan.
  12. Sizzle: Add ½ tsp mustard seeds and ½ tsp cumin seeds. Once they begin to pop, add 2 green chilies, 2 whole red chilies, and 10-12 curry leaves.
  13. The Secret Touch: Add 2 pinches of asafoetida (hing) at the very last second and immediately pour this sizzling oil over the yogurt and vegetable mixture.
  14. Phase 4: The Smoky Finish (Dhunaar)
  15. Heat Charcoal: Place a small piece of charcoal on an open flame until it is red-hot and glowing.
  16. The Smoke: Place a small metal bowl or piece of foil in the center of the yogurt dish. Put the hot charcoal in it and pour ½ tsp of oil or ghee over the coal.
  17. Trap the Aroma: As soon as the smoke rises, cover the entire pot with a tight lid for 5 minutes to let the smoky flavor penetrate the dahi.

Video

Notes

Tip: always let the spiced bottle gourd cool to room temperature before stirring it into the yogurt to prevent the base from turning watery or curdling.Sauté fresh garlic slices in your tarka until they are dark golden brown to add a deep, nutty crunch that balances the creamy texture.