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My neighbor, Chris planted a "Dudhi" plant last year. She didn't even know that this vegetable can be eaten. She wanted to create a pumpkin patch for Halloween. When she took her kids to the local nursery to pick the seeds to sow, her kids loved the shape of this unusual gourd that was displayed on the seeds packet. So instead of pumpkin they planted bottlegourd. Very soon, they got a bumper crop. For them, it was just a decoration for Halloween. But very soon inquisitive Asian neighbors (from Vietnam and India - you know who that was!;-) enlightened Chris that this is an edible gourd. I am not sure if Chris ventured into cooking bottlegourd, but she shared it generously with her Asian neighbors!;-)
I made following bhaaji.
Dudhi chi Bhaaji
दुधीभोपळ्या ची भाजी
Bottlegourd Stir Fry
Ingredients
1 medium bottle gourd, peeled and cubed
salt to taste
Grind to a coarse paste
1/4 cup fresh coconut
1/2 tsp cumin seeds
2-3 green chilies (increase or decrease per personal preference)
Tempering
2 tsp oil
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
1/2 tsp turmeric powder
Method
1. Heat oil in a saucepan. Add the seeds and powder.
2. As the seeds sizzle, add bottlegourd pieces. Saute for 2 minutes. Sprinkle some water and cover with a lid. Place some water on the lid. Let it cook for about 15 minutes or so. Add water if needed.
3. Add ground paste and salt to taste. Continue cooking till dudhi is cooked fully.
4. Serve with daily lunch.
Note-
1. This is not a curry - so it does not have thin consistency. Based on your preference, you can make it completely dry or keep a little gravy.
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Posted: 13 May 2013 05:00 AM PDT
My neighbor, Chris planted a "Dudhi" plant last year. She didn't even know that this vegetable can be eaten. She wanted to create a pumpkin patch for Halloween. When she took her kids to the local nursery to pick the seeds to sow, her kids loved the shape of this unusual gourd that was displayed on the seeds packet. So instead of pumpkin they planted bottlegourd. Very soon, they got a bumper crop. For them, it was just a decoration for Halloween. But very soon inquisitive Asian neighbors (from Vietnam and India - you know who that was!;-) enlightened Chris that this is an edible gourd. I am not sure if Chris ventured into cooking bottlegourd, but she shared it generously with her Asian neighbors!;-)
I made following bhaaji.
Dudhi chi Bhaaji
दुधीभोपळ्या ची भाजी
Bottlegourd Stir Fry
Ingredients
1 medium bottle gourd, peeled and cubed
salt to taste
Grind to a coarse paste
1/4 cup fresh coconut
1/2 tsp cumin seeds
2-3 green chilies (increase or decrease per personal preference)
Tempering
2 tsp oil
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
1/2 tsp turmeric powder
Method
1. Heat oil in a saucepan. Add the seeds and powder.
2. As the seeds sizzle, add bottlegourd pieces. Saute for 2 minutes. Sprinkle some water and cover with a lid. Place some water on the lid. Let it cook for about 15 minutes or so. Add water if needed.
3. Add ground paste and salt to taste. Continue cooking till dudhi is cooked fully.
4. Serve with daily lunch.
Note-
1. This is not a curry - so it does not have thin consistency. Based on your preference, you can make it completely dry or keep a little gravy.
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