Vegetable dudhi, also known as lauki, lau, or bottle gourd, has been around since the Pre-Columbian era. It can be utilised in a variety of cuisines because of its delicate flavour. This vegetable is used with prawns in the well-known Bengali dish “Lau-Chingri,” which is a fiery curry. There is a meal called lauki-channa or dudhi-channa that is highly well-liked in Maharashtra and North India. The Telengana delicacy known as “Lauki-kheer,” which is typically saved for special occasions, is made using lauki. Due to its extremely low levels of cholesterol and saturated fats, dudhi is fantastic for weight loss.