Dudhi Kheer

Time 10 min

Ingredients

Peeled grated doodhi/Bottlegourd 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

Dudhi Raita

Time 10 min

Ingredients

Dudhi 1/2 cup peeled and grated

Curd 1/2 cup

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into small pieces

Salt to taste

Method

Steam grated dudhi for 7-8 min. Allow it to cool. 

Mix dudhi and curd very well by adding sugar and salt in mixing ball. 

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Serve with pulao or biryani.

Dudhi Thalipeeth

Time 15 Min

Ingradients

Bhajani peeth /flour  1 cup

Peeled and grated doodhi 3/4 cup

Coriander 1 tsp

Turmeric powder 1/4 tsp

Ginger garlic green chili paste 1/2 tsp

Salt to taste

Water 1/4 Cup 

Bhajani peeth 1/4 cup for dusting

Iron Tava

Butter 2 tsp

Method

In a mixing bowl add flour, ginger garlic green chili paste, turmeric powder, salt, coriander, and doodhi. Mix well. Doodhi itself contains more water so add water spoon by spoon to make medium kind of dough. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the thalipeeth on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the thalipeeth and roast. At this stage make medium flame. Roast the thalipeeth for about 4-5 min on medium flame till it becomes light golden brown.
Serve hot with curd or tomato sauce.

Dudhi Halwa

Time 20 min

Ingredients

Peeled grated doodhi/Bottlegourd 3 cups

Cardamom powder 1/4 tsp

Sugar 1/2 cup or more as per your taste

Warm milk 2 cups

Pinch of salt 

Ghee 3 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in thick bottom pan. Add doodhi and pinch of salt. Doodhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 20-25 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 5-6 min. till it gets dry. Serve hot. 

Doodhi Halwa

Time 20 min

Ingredients

Peeled grated doodhi/Bottlegourd 3 cups

Cardamom powder 1/4 tsp

Sugar 1/2 cup or more as per your taste

Warm milk 2 cups

Pinch of salt 

Ghee 3 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in thick bottom pan. Add doodhi and pinch of salt. Doodhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 20-25 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 5-6 min. till it gets dry. Serve hot. 

Bottlegourd / Dudhi 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.

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.