Bottlegourd / Doodhi Bhaji with Coconut

Time 25 min

Ingredients

Bottle gourd/ doodhi peeled and chopped  2 cups

For paste

Urad daal 1 tsp

Fenugreek seeds 1 tsp

Coriander seeds 1 tsp

Rice 1 tsp

Fresh coconut 2 tbsp

Dried Red Chilies 3-4

For seasoning

Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp 

Turmeric powder 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

1/4 cup or more

Salt per taste

Oil 2tsp

Method

For paste: Heat the 1/2 tsp oil in a small pan/kadai, roast urad daal, fenugreek seeds, coriander seeds, red chilies and rice until light golden in colour. Keep it aside. Allow it to cool. Then first grind coconut, pinch of turmeric powder and salt together in blender. Then to this add roasted spices and again blend in blender to make smooth paste.

Heat the pan with remaining oil. Add mustard seeds, fenugreek seeds and curry leaves. After mustard seeds popped out, add chopped doodhi, saute for 2-3 minutes. Add just enough 1/4 cup water to cook doodhi pieces for 4-5 min. Cover with lid. Keep the medium flame. Now add coconut-spices paste and mix well. Then add 1 tbsp water, Keep the low flame and cook for 8-10 min.

Tip

U can add more paste and water to make gravy bahji.