Doodhi Mutter Adraki
This is a comforting North Indian curry made with bottle gourd and green peas cooked in a ginger-based gravy. It's really wholesome and packed with flavor, great for a weeknight dinner.
Ingredients
- 500 grams bottle gourd (Doodhi/Lauki)
- 1 tablespoon ghee or vegetable oil
- 0.5 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 tablespoon ginger, grated or finely minced
- 1 green chili, finely chopped (adjust to taste)
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 1 cup fresh or frozen green peas
- 0.75 cup water
- 0.75 teaspoon salt (adjust to taste)
- 2 tablespoons fresh cilantro, chopped for garnish
- 1 tablespoon fresh ginger, julienned for garnish
Instructions
- Wash and peel 500 grams bottle gourd. Remove the seeds if they are too large, then cut the gourd into small 1-inch cubes.
- Heat 1 tablespoon ghee or vegetable oil in a medium-sized pan or pot over medium heat. Once hot, add 0.5 teaspoon cumin seeds and let them splutter for a few seconds.
- Add 1 medium finely chopped onion to the pan. Cook, stirring occasionally, until the onion turns translucent, which should take about 3-4 minutes.
- Stir in 1 tablespoon grated or finely minced ginger and 1 finely chopped green chili. Cook for 1 minute until fragrant.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 0.5 teaspoon garam masala. Stir well for 30 seconds, ensuring the spices do not burn.
- Add the cubed bottle gourd and 1 cup fresh or frozen green peas to the pan. Mix everything thoroughly so the vegetables are coated with the spices.
- Pour in 0.75 cup water and add 0.75 teaspoon salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the bottle gourd is tender.
- Check the bottle gourd for tenderness. If it's still firm, cook for a few more minutes. Once tender, turn off the heat.
- Transfer the Doodhi Mutter Adraki to a serving bowl. Garnish generously with 2 tablespoons fresh chopped cilantro and 1 tablespoon fresh julienned ginger. Serve hot with roti or rice.