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Summer Recipes : Dudhi / Bottlegourd Raita

Bottle Gourd is a boring vegetable, no doubt. There is hardly a person who loves it. It's one of those "damn! it's dudhi for lunch today" kind of vegetables, very difficult to glam up or make delicious. It has no flavour of its own, so when fried into a kofta or made into a spicy koottu, it is somew


  • 1 bottlegourd medium (~300-400 grams)
  • pinch salt
  • 400 grams yogurt fresh
  • 2 tbsps coconut fresh
  • 1 tsp mustard seeds
  • 2 green chillies
  • 2 tsps coconut oil
  • 1/2 tsp cumin seeds mustard seeds and etc
  • curry leaves few
  • 1/2 to 1 tsps salt (kala namak) or regular salt black .
  • Mint leaves cumin red chilli . Garnish : , roasted powder , powder


  • Peel and chop the bottle gourd into a small dice.
  • Either pressure cook it with a pinch of salt and very little water or steam it until cooked and soft.
  • Whisk the yogurt in a large bowl.
  • Grind the coconut, mustard seeds and chillies into a coarse paste.
  • Add to the yogurt.
  • Drain the cooked bottle gourd well and add to yogurt.
  • Check for salt and add accordingly.
  • In a small ladle, heat the oil and temper the mustard and cumin seeds along with curry leaves.
  • Add this to the raita.
  • Remove into a serving bowl.
  • Garnish with mint leaves and a sprinkling of cumin and red chilli powder.


Why is this good for summers?
Yogurt, bottle gourd are both excellent summer foods. Cooling, low in calories and carbohydrates, keep you filled up, hydrating and feeling light. The mint garnish further adds a cooling effect. It's easy to eat a bowl full of this for lunch or pair it with a pulao or salad.
Try the same with diced cucumbers or cooked pumpkin cubes.