DUDHI / LAUKI KI SABZI
Bottle gourd in gravy – a zero oil recipe
Ingredients
1 small dudhi -peeled cut into cubes (to make 2 cups of cubes)
pinch of turmeric powder and asafoetida each, 1 tsp salt
1/2 cup water
For masala
2 red chillies – broken into small pieces
1 heaped tablespoon sesame seeds
1 tbsp tur dal
1 tsp coriander seeds
1 tsp saunf or fennel seeds (substitute with jeera if you dont have this, but good to use fennel)
2 peeled garlic pods (optional)
PLUS
1/4 Cup roasted peanuts
Coriander leaves for garnish
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.
Directions
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.
Courtesy: http://saffrontrail.blogspot.com/2007/05/dudhi-ki-sabzi-bottle-gourd-in-gravy.html
A Spice in Time 