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Dhoodhi nu shak recipe

Dudhi nu Shaak

Dudhi (Bottle Gourd) is a vegetable with high water content and a mild flavour. This shaak transforms it into a tasty curry, often cooked with chana dal (split chickpeas) for added texture and protein. It's a light, healthy, and subtly spiced dish.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Dudhi Bottle Gourd, about 500g
  • 2 tablespoons chana dal soaked for 30 minutes
  • 1 medium tomato chopped
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida hing
  • 1 tablespoon ginger-chili paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander-cumin powder
  • Salt to taste
  • Chopped fresh coriander for garnish

Equipment

  • Pressure cooker or pot
  • Pan or kadai

Method
 

  1. Peel the bottle gourd, remove the seeds if they are mature, and cut it into small cubes.
  2. Drain the soaked chana dal.
  3. Heat oil in a pressure cooker or kadai. Add mustard seeds and cumin seeds.
  4. When they crackle, add asafoetida and the ginger-chili paste. Sauté for a moment.
  5. Add the chopped tomato and cook until soft.
  6. Add all the spice powders: turmeric, red chili, and coriander-cumin powder.
  7. Add the cubed bottle gourd and the soaked chana dal. Stir well.
  8. Add salt and about ½ cup of water.
  9. If using a pressure cooker, cook for 2 whistles. If using a pan, cover and cook on low heat
  10. for 15-20 minutes until the dudhi and dal are tender.
  11. Garnish with fresh coriander.

Notes

● Soaking the chana dal beforehand ensures it cooks at the same time as the bottle gourd.
● Dudhi releases a lot of water, so add water sparingly.
● This shaak is typically made with a light gravy, not completely dry.