Monday, July 13, 2009

Encapsulation and Bolu Kodhel..

Since I came back from India this time, where dudhi aka bottle-gourd is all the rage...(Who woulda thunk that the obscure lauki would be so in-thing ! Apparently , its very good for your heart..) Im trying to find different ways of incorporating bottle-gourd - dudhi in my cooking..
DH hates it and Im not a big apart from the ocassional dudhi-ke-parathe and a kofta here and there I havn't much played with it...tried the juice thing for a while but DH's face when handed me that encouraged to look out for more ways to encapsulate it ;)

Till now , Ive tried it with Chickpeas, also in the Veg Tagine and that's been pretty good...its like tofu in the veggies - as it takes the taste of the spices and seasoning its treated with...pretty versatile that way..and can hide well among mixed vegetables ;)

When I saw this RCI announcement, I had to say it had me flummoxed...I have no idea what Manglorean food tastes like..what are the characteristics ??
Following some helpful links I came across this simple but different recipe for Dudhi and bingo !
2-3 cups dudhi cut in squares
1 tbsp jaggery
1 tbsp tamarind paste
salt to taste
1 tbsp sambar powder

Cook dudhi cubes in water , jaggery nd tamarind paste with salt to taste. Let it cook for 20 mins or so.
Add sambar powder and let cook for another 10 mins.

Tempering : Heat a tbsp of oil, add mustard seeds, 1-2 dry red chillies, curry leaves and add to the curry.
I tried it this weekend and just had with some rice this evening and I have to tell you - if DH noticed its his "favorite" veggie , he didnt even mention it ;)) and he - not a lover of sweet in his food too !! This simple curry is a delicious combination of sweet, sour and hot all together !! You should all try sometimes...


  1. Where's the click? dudhi curry sounds delicious!

  2. That sounds good Dips. Will have to try it sometimes :)