Have you ever had Dahi Lauki? It is bottle gourd cooked in a subtle yogurt based sauce without any onion or garlic. It kind of works like a healing, comforting food that you crave for, after an array of food indulgences. You can dip hot Chapati into this Dahiwali Lauki, relish it with steamed rice or if you are too tired to make any sides, then enjoy a bowl full of it just like that. So delicious and satisfying in its simplicity. I like to make it on days when somebody in the family is in need of a wholesome and light meal, the kitchen help is on leave or on occasions when we come back home from a party empty stomach. Dahi Lauki is one such curry which has rescued me on many such gray days. This is a minimal effort curry but high impact sort of affair that fits just right for summer suppers.
Since I last ranted about the Delhi summer in the previous post of Jamun Frozen Yogurt, the weather has switched gear. From scorching summer it has turned into a rainy spell. The shades of grey are hanging in the background while I am writing about them. Somehow I am incapable of anticipating how beautiful the surrounding around our house turn in this particular season: the sheer magnitude of greenery, the lightening bugs, the way the clouds look against the especially deep blue sky, and of course the damp breeze that tries its best to suppress the afternoon heat. There’s nothing like it and no better time to capture each shade into the digital pixels. There’s something nice about the contrast of colors in the sky and the kind of lighting you get inside the house. If you have seen it, you will understand what I am rambling about.
With that, I’ll leave you to the Dahi Lauki Recipe. Learn how to make Dahi Lauki Recipe in few simple steps. For more such summer inspired recipes, follow our Pinterest Board dedicated to such amazing summer recipes.
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