Sunday, June 24, 2012

Bottlegourd / Dudhi Bhaji with Coconut

Time 25 min
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

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.

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

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