Bottle Gourd Curry Recipe – Coconut Milk & Mustard Seed Tadka

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Curry Recipe – Coconut Milk & Mustard Seed Tadka

Introduction

There’s just something so comforting about a simple, home-style curry, isn’t there? This Bottle Gourd Curry (Lau Ki Sabzi) is one of those dishes that always feels like a warm hug. I first made this when I was craving something light yet flavorful, and it’s been a regular in my kitchen ever since! It’s a South Indian-inspired recipe, brimming with the goodness of bottle gourd and the delightful aroma of a mustard seed tadka. Trust me, it’s easier to make than it sounds!

Why You’ll Love This Recipe

This isn’t your average bottle gourd recipe. The creamy coconut milk beautifully balances the subtle flavor of the gourd, and the mustard seed tempering adds a lovely textural and aromatic punch. It’s a quick and easy weeknight meal, perfect with a steaming plate of rice. Plus, it’s surprisingly healthy!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1.5 to 2 cups chopped bottle gourd (about 300-400g)
• 1 cup thick coconut milk (about 240ml)
• ?? cup yogurt (plant based or dairy) – I usually use about ¾ cup (180ml)
• 2 to 2.5 cups water (480-600ml)
• 1 sprig curry leaves (about 15-20 leaves)
• 1 green chili, slit lengthwise
• 1 or 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients! Bottle gourd, also known as lauki or dudhi, is a wonderfully mild vegetable. It’s incredibly hydrating and easy to digest.

• Bottle Gourd: Make sure to taste a tiny piece before you start cooking – some bottle gourds can be bitter, and you’ll want to discard it if it is.
• Coconut Milk: Full-fat coconut milk really makes this curry sing! It adds richness and creaminess. You can use canned or freshly squeezed.
• The Tadka (Tempering): This is where the magic happens! The mustard seeds and cumin seeds, fried in oil, release incredible flavors that infuse the entire dish. Don’t skip it! It’s a staple in South Indian cooking.
• Yogurt: I love using thick, creamy yogurt. You can use dairy or plant-based – both work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and chop your bottle gourd into small, bite-sized pieces. Remember to taste it! If it’s bitter, sadly, you’ll need to toss it and start with a new one.
2. In a nice, heavy-bottomed pan, combine the chopped bottle gourd, yogurt, curry leaves, green chili, and water. Give it a good mix.
3. Now, cook this uncovered over low-medium heat for about 12-15 minutes. You’ll know it’s ready when the bottle gourd is tender and easily pierced with a fork.
4. Stir in the coconut milk and let it simmer for just a minute. This helps the flavors meld together.
5. While the curry simmers, let’s make the tadka. Heat oil in a separate small pan. Once hot, add the mustard seeds. Let them crackle and pop – that’s how you know they’re ready! Then, add the cumin seeds and let them sizzle for a few seconds.
6. Carefully pour the hot tempering over the curry. It will sizzle beautifully! Gently mix everything together.
7. Serve hot with steamed rice. It’s also lovely with roti or paratha.

Expert Tips

• Don’t overcook the bottle gourd! You want it tender, but not mushy.
• Adjust the amount of green chili to your spice preference.
• A pinch of turmeric powder adds a lovely color and subtle flavor.
• For a richer flavor, you can add a tablespoon of ghee along with the oil for the tempering.

Variations

• My Mom’s Touch: My mom always adds a pinch of asafoetida (hing) to the tempering. It adds a unique savory note.
• Friend’s Favorite: A friend of mine loves adding a handful of chopped tomatoes to the curry for a bit of tanginess.
• Spicy Kick: If you like things spicy, add a pinch of red chili powder to the curry.

Vegan Adaptation

This recipe is easily made vegan! Simply use a plant-based yogurt alternative (like cashew or soy yogurt) and ensure your coconut milk is also vegan-friendly.

Spice Level Adjustment

• Mild: Remove the green chili entirely.
• Medium: Use one green chili, slit lengthwise.
• Spicy: Add an extra green chili or a pinch of red chili powder.

Regional Variations

• North Indian: In North India, bottle gourd is often cooked with spices like turmeric, coriander powder, and garam masala. It’s usually a drier curry.
• South Indian: This recipe leans towards the South Indian style, with the use of coconut milk and the signature mustard seed tempering.

Festival Adaptations

• Onam: This curry is a wonderful addition to an Onam sadya (feast).
• Ganesh Chaturthi: It’s a light and flavorful dish that can be served as part of the Ganesh Chaturthi offerings.

Serving Suggestions

This Bottle Gourd Curry is fantastic with:

• Steamed rice
• Roti or paratha
• A side of papadums
• A simple raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is bottle gourd safe to eat for everyone?

Generally, yes! However, some people may experience digestive issues if they consume bottle gourd regularly. It’s best to eat it in moderation.

How do I know if my bottle gourd is bitter?

Taste a tiny piece of the raw bottle gourd. If it tastes bitter, discard it. Bitterness can be due to certain compounds in the gourd, and it’s best not to risk it.

Can I use a different type of yogurt?

Yes, you can! Greek yogurt will work, but it might be a bit thicker, so you might need to add a splash of water.

What is the best type of coconut milk to use?

Full-fat coconut milk is recommended for the richest flavor and creamiest texture.

Can this curry be made ahead of time?

Yes, you can make the curry ahead of time, but I recommend adding the tempering just before serving for the best flavor and aroma.