Lauki Stew

Creamy lauki stew, it’s the best thing that happened to lauki (Opo Squash)

Lauki, dudhi, ghiya or opo squash are the most common names used around for this long squash. It’s a very versatile vegetable. It is commonly used in Indian households and everyone has a different way of cooking it. Lauki has been used to make parathas, soups, sweets, and curries.

It is very light on stomach. The nutritional profile of this vegetable makes it every weight watcher’s favorite. It is pretty close to cucumber in water content.

As a kid I hated this vegetable. I loved lauki parathas but the curry never made it to my favorites list.

After I moved out of home I gave a shot to lauki curry, at first I was skeptical but it turned out really well. Now I eat this vegetable regularly and it has a special place on my weekly meal plans. My love for experimenting different recipes with lauki grew stronger.

Today I am sharing one such recipe that is blend of most simple ingredients but together they make a beautiful melange.

Lauki Stew

Ingredients

  • 2 Cups Chopped Lauki Pieces (Opo Squash/ghiya/dudhi)
  • 1/2 Cup Carrot Julienne/ thinly sliced
  • 1/4 Cup Green Peas
  • 1 Cup Coconut Milk (Thick) (I have used canned coconut milk)
  • 1/2 Cup Yogurt (Full Fat) (You can also use Vegan yogurts)
  • 1 Cup water
  • 1 Chopped Green Chili
  • 1 Spring of Curry Leaves
  • 1 Tsp oil for tempering
  • 1 Tsp Mustard
  • 1 Tsp Cumin
  • Salt as per taste

Directions

  1. Wash and peel lauki and carrots. Cut all the vegetables.
  2. In a thick bottom pan, add yogurt and water mix well. Now turn on the heat on medium and stir continuously.
  3. Add all the vegetables, curry leaves, green chili and keep stirring until vegetables are cooked. It will take 10-15 mins. Do not panic if the yogurt curdles. After adding coconut milk it wont look curdled.
  4. Once all the vegetables are cooked, add coconut milk. Add salt slowly. Mix it well and cook for 1 to 2 mins.
  5. Taste and adjust salt.
  6. In a small pan, heat oil. Add mustard and let it temper. Add cumin, turn off the heat and transfer oil onto the stew.
  7. Serve hot with steamed rice or piping hot rotis.

Tips:

  1. Do not use 2% fat yogurt. It will curdle the stew.
  2. You can add other vegetables like cauliflower, green beans, boiled potatoes, drumsticks etc.

If you are trying out this recipe please share your experiences in comments section below. And do tag us on social media #foodsense

Love,

Neha ❤

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