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 / LAUKI KI SABZI (Bottle gourd in gravy)- a zero oil recipe
Category: Vegetable, low-carb, zero-oil, diabetic recipe
Time taken: Under 15 minutes
Dudhi ki sabzi - Bottle gourd in gravy
- pinch turmeric powder
- pinch asafoetida
- 1 tsp salt
- 1/2 cup water
- 2 chillies red - broken into small pieces
- 1 tbsp sesame seeds heaped (white ellu)
- 1 tbsp tur dal
- 1 tsp coriander seeds
- 1 tsp saunf fennel seeds or (substitute with jeera if you dont have this, but good to use fennel)
- pods garlic (optional) peeled 2
- 1/4 Cup peanuts roasted
- Coriander leaves for garnish
- Recipe to prepare masala:
- Dry roast the ingredients - red chillies through garlic.
- 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.
- Recipe forDudhi ki sabzi - Bottle gourd in gravy:
- 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.
- 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.
- Check for salt and garnish with coriander. This dish with pair fantastically with chapatis or even dosai, may be even bread.