Dahi Ghiya: A light, creamy, and comforting bottle gourd curry in spiced yogurt gravy.
There are days when we crave something light, comforting, and wholesome — and Dahi Ghiya fits that mood perfectly. Made with tender bottle gourd simmered in a tangy yogurt-based gravy, this North Indian dish strikes a beautiful balance between simplicity and flavor. The mild sweetness of ghiya (lauki) blends wonderfully with the creamy, spiced curd, creating a dish that’s soothing yet deeply satisfying.
It’s the kind of recipe that reminds you of home — humble ingredients, minimal effort, and maximum comfort. Whether you serve it with plain rice, roti, or jeera pulao, Dahi Ghiya makes for a nourishing, cooling meal, especially during hot days or when your stomach needs something gentle yet tasty.
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What is Dahi Ghiya?
Dahi Ghiya, also known as Dahi Lauki, is a traditional North Indian dish made with ghiya (lauki or bottle gourd) cooked in a spiced yogurt (dahi) gravy.
It’s a light, healthy, and comforting curry that combines the cooling properties of yogurt with the mild sweetness of bottle gourd. The result is a smooth, tangy, and slightly creamy dish that’s easy to digest — perfect for hot weather or when you want something simple yet nourishing.
Main Ingredient of Dahi Ghiya:
1 medium lauki (bottle gourd) – peeled and cut into roundels
1 cup curd (yogurt)
½ tsp red chili powder
¼ tsp turmeric powder
Salt – to taste
1 tbsp oil (for marinating + frying)
For tempering:
1 tbsp oil
½ tsp cumin seeds
½ tsp mustard seeds
1 dried red chili
A few curry leaves
1 small onion, finely chopped
½ tsp red chili powder
What Is So Special About Dahi Ghiya?
Dahi Ghiya is more than just a simple curry — it’s a dish that celebrates balance, lightness, and comfort. What makes it special is how beautifully it transforms the humble bottle gourd into something flavorful and satisfying. The tender lauki absorbs the tangy creaminess of yogurt, while the aromatic tempering adds depth, texture, and warmth.
Unlike heavy, spice-loaded curries, Dahi Ghiya is cooling, gentle on the stomach, and naturally nutritious — making it perfect for hot summers or days when you crave something soothing yet tasty. It’s often cooked without onion and garlic, aligning with satvik cooking traditions, yet it never feels bland thanks to its blend of spices and curd-based richness.
In short, it’s a dish that proves healthy food can also be delicious — light enough for everyday meals, but flavorful enough to make you go back for seconds.
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Quick and Easy Dahi Ghiya:
One of the best things about Dahi Ghiya is how effortlessly it comes together. It’s a no-fuss, one-pan recipe that needs just a few everyday ingredients — lauki, curd, and basic Indian spices. There’s no long list of masalas or complex steps involved.
You simply peel and slice the bottle gourd, sear it for a few minutes until golden, and then mix it with whisked curd and a quick tempering. The whole dish takes less than 25–30 minutes from start to finish!
There’s also no grinding, no elaborate cooking, and minimal cleanup — making it a perfect choice for busy weekdays, light lunches, or when you want a comforting homemade meal without spending hours in the kitchen.
How to make
Prep the lauki:
Peel the bottle gourd and slice it into medium-thick roundels.
Season:
In a mixing bowl, combine lauki roundels with red chili powder, turmeric, salt, and a little oil. Mix gently to coat well.
Sear the lauki:
Heat a pan and sear the marinated lauki slices on both sides until golden brown and slightly crispy. Remove from heat and let cool slightly.
Add curd:
In a bowl, whisk the curd with a pinch of salt. Add the seared lauki to the curd and mix gently. Set aside.
Prepare the tempering:
In another pan, heat oil. Add cumin seeds, mustard seeds, dried red chili, and curry leaves. Once they crackle, add chopped onions and sauté until golden brown. Sprinkle red chili powder and mix well.
Combine:
Pour the hot tempering over the curd-lauki mixture and mix lightly.
Serve:
Serve Dahi Ghiya chilled or at room temperature with steamed rice or chapati.
Expert Tips
Choose fresh, tender lauki:
Always pick a young, light green bottle gourd with a smooth surface. Mature or fibrous lauki can make the dish less creamy and slightly bitter.
Avoid curd splitting:
Use fresh, thick curd at room temperature. If the curd is too sour or cold, it might curdle when mixed with warm lauki. Whisk it well before adding.
Sear, don’t overcook:
Lightly searing the lauki roundels helps them hold their shape and adds a subtle smoky flavor. Avoid overcooking — the pieces should stay firm yet tender.
Balance the tang:
The flavor of this dish depends on the balance between yogurt’s tanginess and the mild sweetness of lauki. Adjust salt and chili to taste for that perfect harmony.
Add tempering last:
Pour the hot tempering over the curd-lauki mixture just before serving. It enhances aroma and gives the dish a beautiful finishing touch.
Serve it right:
Dahi Ghiya tastes great slightly chilled or at room temperature. Pair it with steamed rice, jeera rice, or soft phulkas for a comforting meal.
For a richer version:
Add a spoon of roasted gram flour (besan) or a little fresh cream to the curd before mixing — it helps thicken the gravy and prevents curdling.
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