Lauki or Bottle gourd mixed with yogurt makes a delicious, cooling and quick Ekadashi recipe. A perfect side dish which is very light on the stomach and is a great accompaniment with pakoras, wadas or bhajiyas.
Process: In a pot of boiling water, add the peeled and chopped gourd. Reduce the heat to low and cover with a lid. While the gourd is cooking on another element heat a pan and add nearly 1- 1/4 tablespoons of cumin seeds. Roast the seeds on medium heat.
After few minutes turn off the stove and spread the seeds on the entire pan.
Now check on the gourd where it has become soft and cooked or not. Use a fork or knife to determine this.
Once the Bottle gourd is cooked drain the water and keep it aside. Take a saucepan and heat oil in it. Add the remaining cumin seeds, green chilies, and curry leaves. Saute for few seconds.
Add the cooked gourd in it, add salt and cook until golden brown on medium to high heat. Turn off the heat and let it cool down along with the saucepan.
Whisk the yogurt with little water and keep aside. Coarsely ground the cumin seeds and keep that aside too.
Once the cooked lauki has cool down completely then add the yogurt, grounded cumin seeds and cilantro. Mix well and serve on an offering bowl or plate.
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