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Lauki, also called bottle gourd, is a common ingredient in many Indian homes. It’s mild in flavour, low in calories, and high in fibre, which makes it good for digestion and light on the stomach. What makes lauki special is its ability to absorb the notes of spices - earthy, sweet, smoky, musky, etc. Every region in India treats bottle gourd differently; some add strong masalas, others cook it gently with curd, and some even use it to make snacks. From Gujarati steamed snacks to Kashmiri yoghurt-based gravies, here are six regional recipes that show how lauki can be anything but boring.
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Gujarati Dudhi Muthia
This popular Gujarati dish turns lauki into a tasty steamed snack. Grated bottle gourd is mixed with wheat flour, besan, ginger, green chilli, and basic spices to form a soft dough. It’s shaped into logs, steamed until firm, then sliced and sautéed with mustard seeds, sesame seeds, and curry leaves. The result is slightly crisp on the outside and soft inside. Muthias are often eaten for breakfast or as a teatime snack. They go well with green chutney or sweet lemon pickle. It’s a clever way to use up extra lauki, and it tastes better than you might expect.
Image Credits: Freepik
Bengali Lau Ghonto
Lau ghonto is a simple Bengali curry made with finely chopped bottle gourd and a few pantry spices. The dish often includes a handful of soaked moong dal or sometimes tiny prawns in non-veg versions. The lauki is slowly cooked with bay leaves, cumin, ginger, and a little sugar to balance the taste. The texture is soft, almost mash-like, and it pairs beautifully with plain steamed rice. Bengali home cooks usually prepare this during summer because of its cooling effect on the body. It’s light, easy on the stomach, and proves that you don’t need many ingredients to make something comforting.
Rajasthani Lauki Kofta
Rajasthani lauki koftas are rich and full of flavour. Grated bottle gourd is mixed with besan and spices to form small balls, which are then deep-fried till golden. These koftas are dropped into a spicy onion-tomato gravy. The curry has a deep, smoky taste thanks to garam masala, red chilli powder, and kasuri methi. Unlike some other lauki dishes, this one feels indulgent and festive. It’s often served with hot rotis or jeera rice during special family lunches. The koftas soak up the gravy and become soft and juicy, turning this simple vegetable into a delicious main course.
Image Credits: Freepik
South Indian Sorakkai Kootu
In Tamil homes, kootu is a go-to side dish for daily meals. Sorakkai, or bottle gourd, is cooked with soft moong dal, turmeric, and salt. What makes kootu special is the fresh coconut paste added at the end, usually ground with cumin and green chillies. A quick tadka of mustard seeds, urad dal, curry leaves, and hing brings the dish together. It’s mild, smooth, and perfect with hot rice and ghee. Kootu doesn’t rely on strong masalas, which makes it ideal for those who want something light and nourishing. It’s also a regular part of South Indian festive thalis.
Kashmiri Lauki Yakhni
This yoghurt-based curry shows a completely different way to enjoy lauki. In this Kashmiri dish, chunks of bottle gourd are simmered in a smooth yoghurt sauce flavoured with fennel powder, dry ginger, and bay leaves. There’s no garlic or onion, which gives the dish a light and clean taste. The gravy is slightly tangy and aromatic, perfect for pairing with hot rice. Yakhni is known for its calming qualities, often served during summers or after heavy meals. This dish shows how even the simplest ingredients can feel refined when cooked with care. It’s subtle, soothing, and deeply satisfying.
Image Credits: Wikimedia Commons
Maharastrian Dudhi Thalipeeth
Thalipeeth is a multigrain flatbread that’s filling and full of flavour. In this version, grated lauki is added to a mix of flours like jowar, bajra, and besan, along with chopped onions, coriander, and spices. The dough is rolled into round shapes and cooked on a tawa with a little oil or ghee. The crust becomes crisp while the inside stays soft. It’s often eaten with curd, pickle, or homemade butter. This dish is common in Maharashtrian homes for breakfast or a quick lunch. It’s simple, earthy, and a great way to make lauki part of everyday meals.
