Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.
When you want a simple tasty vegetable curry to be ready without much effort, this stew of bottle gourd, potatoes and tomatoes is your answer. Use a pressure-cooker to make lauki aloo and you save a lot on time too.
Kadhi with a Kannadiga spin – that’s how I would describe majjige huli to folks back home. Same as kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is also sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.