Name: Lauki Kadhi (Light, No Pakora)
Yield: 4 servings
Ingredients: Curd (dahi), plain — 1¼ cups, slightly sour (300 g); Gram flour (besan) — 3 tbsp (30 g); Turmeric powder — ¼ tsp (1 g); Water — 3 cups (700 ml); Bottle gourd (lauki) — 1½ cups small cubes (200 g); Ghee (cow) — 1 tbsp (15 g); Fenugreek seeds — ¼ tsp (0.5 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Curry leaves — 8 leaves (1 g); Ginger, fresh — 1½ tsp grated (8 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Kashmiri chilli powder (mild) — pinch (optional) (0.5 g); Coriander leaves — 1 tbsp (5 g)

Serves: 4
Portion: 1 katori (≈200 g)
Time: Cook 35 min
Texture: Smooth with soft pieces
Season: Spring–summerMay
Dosha: Vata
Pitta
Kapha
Takra-based; good for Vata & Kapha, mild for Pitta

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Curd (dahi), plain	1¼ cups, slightly sour	300 g	1500 g
Gram flour (besan)	3 tbsp	30 g	150 g
Turmeric powder	¼ tsp	1 g	5 g
Water	3 cups	700 ml	3500 ml
Bottle gourd (lauki)	1½ cups small cubes	200 g	1000 g
Ghee (cow)	1 tbsp	15 g	75 g
Fenugreek seeds	¼ tsp	0.5 g	2.5 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Curry leaves	8 leaves	1 g	5 g
Ginger, fresh	1½ tsp grated	8 g	40 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Kashmiri chilli powder (mild)	pinch (optional)	0.5 g	2.5 g
Coriander leaves	1 tbsp	5 g	25 g

Method

How to cook it

Step 1: Whisk curd, besan, turmeric and water until lump-free.
Step 2: Boil lauki in 150 ml of the water 6 minutes until just soft.
Step 3: Tadka in a deep pan: ghee, methi seeds, cumin, hing, curry leaves, ginger.
Step 4: Add the kadhi mixture; bring to a boil, stirring constantly (prevents splitting).
Step 5: Add lauki; simmer on low 20 minutes, stirring occasionally. Add salt at the end; garnish with coriander.