Dudhi ki sabzi - Bottle gourd in gravy

Dudhi ki sabzi - Bottle gourd in gravy

Dudhi ki sabzi

There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons, and also the bottle gourd for being so tasteless. DH is absolutely a non-fussy eater but gourds deter him too. When I tried out an experiment with the bottle gourd for my lunch, inspired by what our friend in Bangalore had made for us, it turned out so good, that it was entirely report-worthy and repeat-worthy. I made an effort to spare some for dinner, and when I gingerly served some to DH, he said - "Is there more of that??". That moment, the poor dudhi had recorded it's place in the annals of our household.

I must give due credit to an Andhra recipe which our friend had shared with me verbally. Since I couldn't recollect much of it, what went into this recipe, were ingredients thrown in by intuition, in my own approximations. The idea of dudhi in a thick gravy is her traditional recipe though.

Before I share this zero-oil, tasteful wonder with you, I must announce that a good friend Manasvi has started his own food blog called - From the Bachelor's Kitchen. As good ladies we must encourage a man's efforts in the kitchen, shouldn't we ;)

Dudhi ki sabzi - Bottle gourd in gravy

DUDHI / LAUKI KI SABZI (Bottle gourd in gravy)- a zero oil recipe

Category: Vegetable, low-carb, zero-oil, diabetic recipe

Time taken: Under 15 minutes

Serves: 2

Dudhi ki sabzi - Bottle gourd in gravyDudhi ki sabzi There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons, and also the bottle gourd for being so tasteless. DH is absolutely a non-fussy eater but gourds deter him too. When I tried out an experiment with the bo...

Summary

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    Ingredients

    Small dudhi -peeled cut into cubes (to make 2 cups of cubes) 
    1
    Turmeric powder
    pinch
    Asafoetida
    pinch
    Salt 
    1 tsp
    Water
    1/2 cup
    For masala
    Red chillies - broken into small pieces
    2
    Heaped sesame seeds (white ellu) 
    1 tbsp
    Tur dal
    1 tbsp
    Coriander seeds
    1 tsp
    Saunf or fennel seeds (substitute with jeera if you dont have this, but good to use fennel) 
    1 tsp
    Peeled garlic2
    pods (optional)
    Roasted peanuts
    1/4 Cup
    Coriander leaves for garnish

    Steps

    1. Recipe to prepare masala:
    2. Dry roast the ingredients - red chillies through garlic.
    3. Once the tur dal turns golden, remove, cool and dry grind in small mixer with handful of roasted peanuts. If you dont have roasted peanuts, then first roast peanuts separately as it takes longer than other ingredients. Grind to a coarse powder, keep aside.
    4. Recipe forDudhi ki sabzi - Bottle gourd in gravy:
    5. Heat 3/4 cup water in a heavy pan. Bring to a boil with turmeric, salt and hing. Add the dudhi cubes and boil for 5-7 minutes until the pieces are soft but retain shape. They may be some water left over, but do not drain it OR microwave for 3 min on high.
    6. Add masala powder to the cooked gourd pieces in the same pan. On a low flame, mix the cooked gourd with the masala. The excess water will be absorbed by the powder. Add a little more water if necessary.
    7. Check for salt and garnish with coriander. This dish with pair fantastically with chapatis or even dosai, may be even bread.

    Notes:

    You wont miss the oil at all here, for the natural oils in sesame seeds and peanuts give it a rich taste.

    You can try this with any other squash or gourd, for eg. Zucchini.

    Bottle gourd is low-carb as are many others from this family, this makes an excellent diabetic recipe as well as a low-carber's recipe.

    You can use the saved bottle gourd peels to make a chutney by sauteeing it with spices and dried lentils, and pulsing it in the blender.

    Source: Adapted from a friend's recipe

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