Lauki is a type of squash that is light green in color, has a mild flavor and goes by many different names — doodhi (dudhi), opo, bottle gourd, Ghiya, Calabash, to name a few. The milk in this recipe gives a comforting creaminess to the Doodhi, while the Dals give a pop of color and texture. Lauki is a great summer vegetable as it is full of vitamins with very few calories and zero fat. A lot of people enjoy it in juice for as it is good for weight-loss. Try this recipe for a variation in taste and texture to this often overlooked vegetable.
Lauki/Doodhi/Bottlegourd – 4 cups, peeled and cubed (600gm or 1.3lb)
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Fenugreek (Methi) Seeds – 1/8 tsp
Curry Leaves – sprig
Dried Red Chili – 1, broken
Asafoetida – pinch
Turmeric Powder – 1/4 tsp
Green Chillies – to taste, finely chopped
Onions – 1 medium, chopped
Red Chili Powder – to taste
Salt – to taste
Milk – 1/2 cup
1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Cumin Seeds and let them sizzle.
4. Add Chana Daal, Urad Daal, Fenugreek Seeds and Curry Leaves – cook for 30 secs and add Dried Red Chili, Asafoetida and Turmeric Powder – stir well.
5. Add Green Chilies, Onions and Lauki. Mix well.
6. Add Salt and Red Chili Powder – stir, cover and cook until Lauki is tender (5-7 minutes).
7. Add Milk, mix and cook until milk is mostly evaporated, leaving a creamy coating on the Lauki.
8. Serve hot with chapati or roti.
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