Posted in Dips, Raitas and Sides, Recipes

Doodhi Bhoplyache Raaite / Bottle Gourd Raita!

Okay, so confession time! Bottle Gourd isn’t really my favorite vegetable. But, I make do with it occasionally.Well, it’s not hated, but it’s not the thing that I would want to cook and eat, skipping with excitement, week after week. I would rather make Handvo in order to include bottle gourd in my diet than make curries with Chana Daal or Potatoes. So, when I stumbled across this raita, I executed it immediately and prayed fervently that it comes out tasting better than the routinely made curries and it did! ❤ I wont bore you much with my rant, instead I will take you directly to the recipe.

Bottle Gourd / Doodhi Bhoplyache Raaite from Mai Deshpande's cookbook, Culinary Treasures of Marathwada. Cooling effect of Curd, crunchiness of peanuts and Urad Daal in the tempering and a kick from green chillies, I find it fit to occupy the place of a curry on my plate. Although technically it's a raita, we paired it with fresh off the stove fulkas and it is now my preferred way of consuming Bottle Gourd over Lauki Chana / Lauki Aloo curries. 😁 It's a keeper! ❤️ Ingredients: A small to medium sized Bottle Gourd, about 250-350 gms in weight, 1/2 cup of yogurt/curd, a small handful of peanuts, coarsely ground, 1 tsp of salt, or to taste, 1 tsp of sugar, ( optional but recommended, especially if the curd is sour ), 2 tsp skinless split mustard seeds, ( I did not have any so, skipped), OR use 1 tsp of regular mustard seeds with skin in the tempering, not raw, 2 tsp of cooking oil, a few pinches of turmeric powder (optional), a pinch of asafoetida, (optional but recommended), 1 green chilly, finely chopped ( adjust as per your taste) Method: Wash the bottle gourd, peel and remove the large seeds if any. If the seeds are small and tender, it’s okay if you leave them in. Cut into medium sized pieces and steam in a pressure cooker till soft. Approximately, it will take you 1 whistle on high heat and then 2 whistles in low/simmer. Let the pressure release naturally and cool down a bit. Squeeze out or drain excess water and place it a bowl. Mash the pieces leaving it a little chunky. Just before you are ready to serve, add the yogurt/curd, peanuts, salt, sugar,and split mustard seeds if using the skinless seeds. Mix well. Heat the oil in a small tempering pan. Once it is hot, add the regular mustard seeds if you are not them in place of the skinless ones, and let it splutter. Add the asafoetida, turmeric and green chilly. Pour it over the curd and bottle gourd mixture. Mix and serve it as a side with rotis and/or hot steamed rice and lentils. #raita #bottlegourd #lauki #marathwadacuisine #maideshpande #whatsfordinner #indiancurries

A post shared by Srujan Desai (@d.srujan) on

Recipe
( The recipe is from Mai Deshpande’s Culinary Treasures of Marathawada, the book ic available on Amazon here , recipe credit to the Author, this is only a reproduction/adaptation)

Ingredients:

  • A small to medium sized Bottle Gourd, about 250-350 gms in weight,
  • 1/2 cup of yogurt/curd,
  • a small handful of peanuts, coarsely ground,
  • 1 tsp of salt, or to taste,
  • 1 tsp of sugar, ( optional but recommended, especially if the curd is sour ),
  • 2 tsp skinless split mustard seeds, ( I did not have any so, skipped), OR use 1 tsp of regular mustard seeds with skin in the tempering, not raw,
  • 2 tsp of cooking oil,
  • a few pinches of turmeric powder (optional),
  • a pinch of asafoetida, (optional but recommended),
  • 1 green chilly, finely chopped ( adjust as per your taste)

Method:

  1. Wash the bottle gourd, peel and remove the large seeds if any. If the seeds are small and tender, it’s okay if you leave them in. Cut into medium sized pieces and steam in a pressure cooker till soft. Approximately, it will take you 1 whistle on high heat and then 2 whistles in low/simmer.
  2. Let the pressure release naturally and cool down a bit. Squeeze out or drain excess water and place it a bowl. Mash the pieces leaving it a little chunky.
  3. Just before you are ready to serve, add the yogurt/curd, peanuts, salt, sugar,and split mustard seeds if using the skinless seeds. Mix well.
  4. Heat the oil in a small tempering pan. Once it is hot, add the regular mustard seeds if you are not them in place of the skinless ones, and let it splutter. Add the asafoetida, turmeric and green chilly. Pour it over the curd and bottle gourd mixture. Mix and serve it as a side with rotis and/or hot steamed rice and lentils.
Advertisements

4 thoughts on “Doodhi Bhoplyache Raaite / Bottle Gourd Raita!

Your $0.02 gladly accepted here, but kindly don't be rude:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s