5 Delicious Dudhi Recipes You Must Try

Dudhi, also known as bottle gourd or lauki, is a humble yet versatile vegetable that can be transformed into a variety of delectable dishes. Often underrated, dudhi brings a mild flavor and a unique texture that can absorb the spices and flavors it's cooked with. Here, we explore five delicious recipes that will change your mind about this often-overlooked vegetable.

Simple Dudhi Sabzi

Ingredients:

• 1 medium-sized dudhi (bottle gourd)
• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• A pinch of asafoetida
• 1 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of garam masala
• 2 green chilies, slit
• Salt to taste
• Fresh cilantro for garnish

Steps:

1. Peel and dice the dudhi into small cubes, discarding the pithy center if it's too seedy.
2. Heat oil in a kadhai or a deep pan.
3. Add cumin seeds and asafoetida, let them sizzle for a few seconds.
4. Add the diced dudhi, turmeric, coriander powder, and salt. Mix well.
5. Cover and cook on a low flame until the dudhi is tender, stirring occasionally.
6. Add green chilies, garam masala, and cook for another few minutes uncovered.
7. Turn off the heat, garnish with fresh cilantro.

📢 Note: Ensure the dudhi is peeled well, as the skin can be tough and not pleasant to eat.

Dudhi Kheer

Ingredients:

• 1 small dudhi, grated
• 1 liter milk
• 1/2 cup sugar
• 1/4 cup of ghee (clarified butter)
• A handful of cashews and raisins
• 1/2 teaspoon cardamom powder

Steps:

1. Heat ghee in a heavy-bottomed pan and fry cashews and raisins until golden; set aside.
2. In the same ghee, cook the grated dudhi until the raw smell dissipates.
3. Add milk and bring it to a boil, then lower the heat to simmer, stirring occasionally.
4. Once the milk reduces to half, add sugar and cardamom powder.
5. Cook until the kheer reaches a semi-thick consistency.
6. Turn off the heat, garnish with fried cashews and raisins.

Serve warm or chilled according to your preference.

Stuffed Dudhi Kebab

Ingredients:

• 1 large dudhi
• 1 cup of minced meat (chicken or lamb)
• 1 onion, finely chopped
• 2-3 cloves of garlic, minced
• 1 inch ginger, minced
• 2 green chilies, chopped
• Salt, pepper, and spices (cumin, coriander, garam masala) to taste
• Oil for frying

Steps:

1. Peel and cut the dudhi into 1-inch thick slices, scoop out the seeds to create a cavity for stuffing.
2. In a pan, cook the minced meat with onions, garlic, ginger, and spices until fully cooked. Let it cool.
3. Stuff the cooked mixture into the dudhi slices.
4. In a shallow pan, heat oil and shallow fry the kebabs until the dudhi turns golden brown on both sides.
5. Drain on paper towels and serve with mint chutney.

📢 Note: To enhance flavor, you can coat the dudhi slices in a light batter of besan (gram flour) and water before frying.

Dudhi Chana Dal

Ingredients:

• 1 cup of chana dal (split Bengal gram), soaked
• 1 medium dudhi, diced
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• Salt to taste

Steps:

1. Pressure cook the soaked chana dal with some water and turmeric until just tender.
2. In a separate pan, heat oil and add cumin seeds. Once they splutter, add onions and cook until translucent.
3. Add tomato puree, spices, and salt. Cook until the oil separates.
4. Add the cooked dal along with its water and the diced dudhi.
5. Cook on a medium flame until the dudhi is cooked through.
6. Adjust seasoning and serve hot with rice or roti.

Dudhi Paratha

Ingredients:

• 1 cup grated dudhi (squeeze out excess water)
• 2 cups of whole wheat flour
• 1/2 teaspoon of ajwain (carom seeds)
• 1 teaspoon of salt
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of coriander powder
• Water for kneading
• Ghee or oil for cooking

Steps:

1. Mix flour with spices, add grated dudhi and knead into a soft dough using water.
2. Divide the dough into equal balls, roll out into parathas.
3. Cook on a hot griddle, apply ghee or oil while flipping, until cooked and slightly charred.
4. Serve hot with yogurt or pickle.

In closing, dudhi proves to be a remarkably versatile vegetable that can be the star in both savory and sweet dishes. From the simplicity of the sabzi to the innovative kebabs, these recipes highlight how dudhi can be both a comforting and surprising addition to your culinary repertoire. Whether you’re looking for a healthy meal option or something more indulgent, dudhi can adapt to your needs, making it a must-try ingredient in your kitchen.

Can you eat dudhi skin?

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While the skin of dudhi is edible, it can sometimes be tough and slightly bitter, so it’s common practice to peel it off before cooking.

What are the health benefits of dudhi?

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Dudhi is low in calories and high in fiber, making it excellent for weight management. It also helps in digestion, has cooling properties, and contains essential vitamins and minerals.

How can I store dudhi to keep it fresh?

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Dudhi should be stored in the refrigerator, ideally wrapped in plastic or in a vegetable crisper to maintain its freshness. It can last for up to a week.