This simple dish pairs mild-tasting bottle gourd with seasoned yogurt. As a variation, you can garnish the dish with dried mint. This gourd can be substituted with red pumpkin.
Transfer to a nonstick saucepan. Add 1 teaspoon of the salt and cook over medium heat for 5 minutes. Drain off the water released by the lauki and transfer the cooked gourd to a plate to cool.
Put the yogurt in a bowl and whisk until smooth. Add the remaining ¾ teaspoon salt and the chile powde