Lauki (Doodhi) Subzi
Recipe type: Curries
Lauki is a type of squash that is light green in color, has a mild flavor and goes by many different names — doodhi (dudhi), opo, bottle gourd, to name a few. Try this recipe for a variation in taste and texture to this often overlooked vegetable.
- Lauki/Doodhi/Bottlegourd – 4 cups, peeled and cubed (600gm or 1.3lb)
- Oil – 1 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Channa Daal – 1 tsp
- Urad Daal – 1 tsp
- Fenugreek (Methi) Seeds – ⅛ tsp
- Curry Leaves – sprig
- Dried Red Chili – 1, broken
- Asafoetida – pinch
- Turmeric Powder – ¼ tsp
- Green Chillies – to taste, finely chopped
- Onions – 1 medium, chopped
- Red Chili Powder – to taste
- Salt – to taste
- Milk – ½ cup
- Heat Oil in a medium pan on medium heat.
- Add Mustard Seeds and let them pop.
- Add Cumin Seeds and let them sizzle.
- Add Chana Daal, Urad Daal, Fenugreek Seeds and Curry Leaves – cook for 30 secs and add Dried Red Chili, Asafoetida and Turmeric Powder – stir well.
- Add Green Chilies, Onions and Lauki. Mix well.
- Add Salt and Red Chili Powder – stir, cover and cook until Lauki is tender (5-7 minutes).
- Add Milk, mix and cook until milk is mostly evaporated, leaving a creamy coating on the Lauki.
- Serve hot with chapati or roti.