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Doodhi Vadi Nu Shaak

Doodhi Vadi Nu Shaak
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Doodhi vadi nu shaak a new version of bootle guard (lauki) shaak with chola dal vadi.
  • ¾ cup chola dal (split cow peas) vadis
  • 500 gms chopped bottle gourd (doodhi / lauki)
  • 3 tsp oil
  • salt to taste
  • a pinch of baking soda
  • 1 tsp chilli powder
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp coriander-cumin seeds (dhania-jeera) powder
  • 2 tsp sugar
  • a pinch of asafoetida (hing)
  • 1 tbsp chopped coriander (dhania)
  • oil for deep frying
  • For Garnishing
  • 2 tbsp chopped coriander (dhania)
  • For Serving
  • chapatis
  1. Heat the oil in kadhai and deep fry the vadis till they turn golden brown.
  2. Drain on absorbent paper and keep aside.
  3. Heat the oil in another pan, add the bottle gourd with little water, salt and soda bi carb, mix well and cover and cook on medium flame for 5 minutes, stirring once in between.
  4. When the doodhi is half cooked, add the vadi, mix well, cover and cook on medium flame for 4 to 5 minutes or till the bottle gourd and vadi becomes tender.
  5. Add little water if required and add the chilli powder, turmeric powder, dhania-jeera powder, sugar, asafoetida and coriander, mix well and simmer for 2 minutes.
  6. Garnish with coriander and serve hot with chapatis.
Do not cook for long time after adding vadi, as overcooking will mash the vadis.
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