how to make a lauki sabji
how to make a lauki sabji is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by Wolf ji07 on YouTube.
Prep: 22 min | Cook: 20 min | Total: 52 min
Cost: $11.00 total, $2.75 per serving
Ingredients
- 500 g Bottle Gourd (peeled, grated)
- 1 cup Plain Yogurt (full‑fat, at room temperature)
- 1/2 cup Besan (Chickpea Flour) (sifted)
- 1 tsp Dry Red Chili Powder (adjust to heat preference)
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 2 Tbsp Vegetable Oil (for tempering)
- 1/4 tsp Asafoetida (Hing) (use sparingly)
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 10 pieces Curry Leaves (fresh)
- 1 tsp Ginger Garlic Paste (or freshly minced)
- 1 piece Green Chili (slit, optional for extra heat)
- 2 Tbsp Fresh Coriander Leaves (chopped)
- 1/2 tsp Garam Masala
- 1 Tbsp Unsalted Butter (cut into small pieces)
- 2 cloves Garlic (thinly sliced for garlic fry)
Instructions
Prepare the Bottle Gourd
Peel the bottle gourd, grate it using a fine grater, then place the grated pulp on a muslin cloth. Gather the cloth and squeeze firmly to extract excess water into a bowl.
Time: PT10M
Make the Yogurt‑Besan Mixture
In a mixing bowl combine the extracted bottle‑gourd water, plain yogurt, sifted besan, dry red chili powder, turmeric, and salt. Whisk until smooth and free of lumps.
Time: PT5M
Prepare the Tempering (Tadka)
Heat oil in a saucepan over medium heat. Add hing, cumin seeds, mustard seeds, and curry leaves. When the seeds sputter, stir in ginger‑garlic paste, slit green chili, and the squeezed grated bottle gourd. Sauté for 2‑3 minutes.
Time: PT7M
Cook the Curry
Pour the yogurt‑besan mixture into the saucepan, stirring continuously to avoid lumps. Add a pinch of turmeric and salt if needed. Cook on low‑medium heat, stirring frequently, until the curry thickens and the raw flour taste disappears (about 12‑15 minutes).
Time: PT15M
Finish and Garnish
Stir in garam masala, chopped coriander leaves, butter, and the sliced garlic. Cook for another 2‑3 minutes until the butter melts and the garlic turns fragrant. Turn off the heat and let the curry rest for a minute before serving.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 15 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free (besan is naturally gluten‑free), High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Bottle Gourd: Zucchini
- Instead of Plain Yogurt: Greek yogurt, Buttermilk
- Instead of Besan (Chickpea Flour): Gram flour, All‑purpose flour (not gluten‑free)
- Instead of Dry Red Chili Powder: Paprika, Cayenne pepper
- Instead of Turmeric Powder: Saffron (for color only)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Asafoetida (Hing): Garlic powder (less authentic)
- Instead of Cumin Seeds: Ground cumin
- Instead of Mustard Seeds: Fenugreek seeds
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Ginger Garlic Paste: Minced garlic + grated ginger
- Instead of Green Chili: Red chili flakes
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Garam Masala: All‑spice blend
- Instead of Unsalted Butter: Ghee
- Instead of Garlic: Garlic powder (for flavor only)
Equipment Needed
- Grater
- Muslin Cloth or Cheesecloth
- Mixing Bowl
- Saucepan or Deep Skillet
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Squeeze excess water from the grated bottle gourd to prevent a watery curry.
- Temper the spices without burning mustard seeds or hing.
- Cook the yogurt‑besan mixture on low heat to avoid curdling.
Chef Tips from the Video
- Use fresh, thick yogurt for a richer texture.
- A pinch of sugar can balance the tanginess if desired.
- For extra aroma, add a few whole cloves to the tempering.
Troubleshooting
Curry becomes watery after adding the batter.
Make sure the bottle gourd is well‑squeezed. If still thin, simmer longer uncovered to reduce excess liquid.
Yogurt curdles and separates.
Cook on low to medium heat, stir continuously, and ensure the yogurt is at room temperature before adding.
Spices taste raw.
Allow the tempering to sizzle fully before adding the gourd, and cook the curry for the full 12‑15 minutes to develop flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; refrigerate thereafter.
Make-Ahead Tips
- Prepare the yogurt‑besan batter a day ahead and refrigerate; give it a quick whisk before cooking.
- Grated bottle gourd can be stored in a clean cloth in the fridge for up to 12 hours.
Frequently Asked Questions
What is the cultural significance and history of Bottle Gourd Yogurt Besan Curry in Indian cuisine?
Bottle gourd (lauki) has long been a staple in Indian households, especially during summer, because of its cooling properties. Combining it with yogurt and besan creates a light yet nourishing curry known in many regions as "Lauki ki Kadhi," traditionally served with rice during fasting days or as a comforting family meal.
What are the traditional regional variations of Lauki ki Kadhi in North Indian cuisine?
In Punjab, the curry often includes a richer blend of spices and a dollop of ghee, while in Gujarat, a hint of jaggery is added for subtle sweetness. Some South Indian versions use coconut milk instead of yogurt, giving the dish a distinct flavor profile.
How is Bottle Gourd Yogurt Besan Curry traditionally served in Indian households?
It is typically served hot with steamed basmati rice or Indian flatbreads such as roti or paratha. A side of pickled vegetables or a simple cucumber raita often accompanies the meal to balance the tanginess.
During which Indian festivals or occasions is Lauki ki Kadhi commonly prepared?
Lauki ki Kadhi is popular during monsoon and summer months for its cooling effect, and it is also prepared on fasting days like Ekadashi because it is light, nutritious, and easy to digest.
What makes Bottle Gourd Yogurt Besan Curry special in Indian vegetarian cuisine?
The dish uniquely blends the mild sweetness of bottle gourd with the tang of yogurt and the protein‑rich besan, creating a balanced meal that is both comforting and nutritionally complete without any meat.
What are the most common mistakes to avoid when making Bottle Gourd Yogurt Besan Curry?
Common errors include not squeezing enough water from the grated gourd, cooking the yogurt mixture on high heat which causes curdling, and under‑tempering the spices which leads to a flat flavor. Follow the critical steps for best results.
Why does this recipe use a low‑heat cooking method for the yogurt‑besan mixture instead of boiling?
Low heat prevents the yogurt from separating and ensures a smooth, velvety texture. Boiling would cause the proteins in yogurt to coagulate, resulting in a grainy, curdled curry.
Can I make Bottle Gourd Yogurt Besan Curry ahead of time and how should I store it?
Yes, you can prepare the yogurt‑besan batter a day ahead and keep it refrigerated. Reheat the curry gently on the stove, adding a splash of water if it has thickened too much.
What texture and appearance should I look for when the curry is done cooking?
The curry should be thick enough to coat the back of a spoon, with a smooth, glossy surface. The grated bottle gourd will be soft but still retain a slight bite, and the color should be a light golden hue from the turmeric.
What does the YouTube channel Wolf ji07 specialize in?
The YouTube channel Wolf ji07 focuses on simple, home‑cooked Indian recipes, often highlighting traditional dishes with step‑by‑step explanations and practical kitchen hacks for everyday cooks.
How does the YouTube channel Wolf ji07's approach to Indian cooking differ from other Indian cooking channels?
Wolf ji07 emphasizes minimal equipment, clear visual cues, and culturally authentic techniques while keeping the recipes quick and budget‑friendly, unlike many channels that rely on elaborate setups or exotic ingredients.
What other Indian recipes is the YouTube channel Wolf ji07 known for?
Wolf ji07 is popular for recipes such as "Aloo Gobi", "Masoor Dal Tadka", "Paneer Butter Masala", and various regional snack preparations like "Poha" and "Methi Thepla".
Last updated: September 6, 2026
