How do I cook a dudhi ?

Question

Had never heard of this vegetable before, found it in the shop today, thought I'd give it a try but - genius that I am - now realise I don't know how to cook the thing.

Answer 1

Dudhi Channige

250 gms chana dal
1/2 kg bottlegourd (dudhi)
3 onions, chopped finely
1 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 cm piece ginger
4 green chillies
2 tomatoes
1 lemon
2 tbsp coriander leaves, chopped
oil as needed
salt to taste

seasoning:

1 clove garlic
1 red chilli
a pinch of cumin seeds
a pinch of asafoetida
a small piece of ginger, sliced

Heat 2 tbsps oil and fry the onion till golden brown. Add chilli powder, coriander powder, turmeric powder, chopped ginger, green chillies and chopped tomatoes. Cook for a few minutes. Add the channa dal and water enough to cook till dal is soft. Peel and cut the bottlegourd into small pieces and add to the dal mixture. When the vegetable is cooked, add the garma masala powder and salt to taste. Squeeze in lemon juice. Heat 2 tbsps oil, fry the whole red chilli, sliced ginger, crushed garlic, asafoetida and cumin seeds. Pour over the dal mixture. Garnish with coriander leaves.

Answer 2

How To Cook Dudhi

Answer 3

Dudhi How To Cook

Answer 4

What a useless set of answers. The question was how to cook-- not give me a recipe . I thought I would find an answer here but no luck so I will just treat it like any other squash and see what happens. I wanted to know what THIS vegetable tasted like BEFORE I start combining it with other flavours.

Answer 5

Wow! Are you ready for this?

I call it......What Dudhi Do with This Lot?

1 x Dudhi, peeled
2 tbl Olive oil
1 tbl Honey
1 tbl Tomato ketchup
1 tbl Red wine vinegar
2 tsp Caster sugar
1 x Karola, chopped
2 tbl Roughly chopped fresh parsley
1 x Orange, peeled and segmented
2 x Quick cook turkey steaks, about 150g/5 1/2oz
3 tbl Vegetable oil, plus extra to fry
Finely grated zest of 2 limes
2 tbl Roughly chopped fresh coriander
1 pch ground ginger
1 x 2 1/2 cm pie fresh root ginger, peeled and finely chopped
2 x Cloves garlic, chopped
1 pch ground turmeric
2 x Plain poppadums
1 ct Ready cooked 3 colour pilau rice
1 tbl Black peppercorns
1 tbl Dijon mustard
1 x Sirloin steak, about 300g/10 1/2oz
1/2 tbl Chopped fresh rosemary
25 gm Butter
1 dsh Sherry vinegar
Salt and pepper

Preheat oven to 220c/452f/Gas 7.
1 Halve the dudhi lengthways and remove the seeds with a spoon. Heat 1 tbsp olive oil in an ovenproof pan, add the dudhi, season and cook for a few minutes.
2 Cook the pan in the oven for 15-20 minutes, or until tender and browned.
3 For the Chutney: Place the honey in a pan with the tomato ketchup, red wine vinegar, 1 tbsp olive oil, 3 tbsp hot water and caster sugar.
4 Add the karola, simmer and cook for 8-10 minutes until the karola is tender. Add the parsley and orange segments and season. Sit the dudhi on a plate and fill the hollows with chutney.
5 For the Curry: Cut the turkey steaks into thin strips. Heat 1 tbsp vegetable oil in a wok, add the turkey strips and cook for about two minutes.
6 Add the lime zest, coriander, ground ginger, ginger and garlic and season. Stir fry for a few minutes until the turkey is cooked and add a pinch each of turmeric and caster sugar.
7 Put a metal cooking ring in the bottom of a deep pan, fill the pan a third full of vegetable oil and heat.
8 Add a poppadom to the pan. Carefully use a long handled metal spoon to push it down into the metal ring to make a basket shape. Cook until the poppadom is golden brown, remove and drain on kitchen paper. Repeat with the second poppadom.
9 Stir fry the rice in a wok with 1 tbsp vegetable oil for a few minutes to heat through. Spoon the rice into the middle of a plate, sit the poppadom baskets on top and fill with the curry.
10 Grind the peppercorns in a pestle and mortar. Spread the mustard over one side of the steak and sprinkle on the peppercorns and chopped rosemary.
11 Heat 1 tbsp vegetable oil and butter in a frying pan, add the steak and cook for a few minutes on each side until cooked to taste.
12 At the end of cooking, add a dash of sherry vinegar to the juices in the pan and mix together. Serve the steak on a plate and spoon over the juices.

Answer 6

LOL I thought you were referring to someone from a foreign country of which I have never heard.
Seriously, I haven't heard of it before either. Probably a parboil would be a good start. Hopefully you will find the ideas of others will work out well for you. Please report back and let us know how it goes.

Answer 7

Lauki Aur Makai Ka Soweta


Ingredients:

Lauki/Dudhi- 1 no.

For the Stuffing:
Corn kernels- 1 cup (canned)
Green chillies- 1 tsp chopped
Chopped mint- 1 tsp.
Cumin powder-1 tsp.
Salt- to taste
Oil- 1 tsp.

For Gravy:
Scooped pulp of lauki- ½ cup pureed
Jeera seeds- a pinch
Oil- 1 tsp
Whipped low fat curds- ½ cup
Saffron- 2 gms.
Chopped coriander- 2 tsp.
Garam masala powder- 1 tsp.
Coriander powder- 1 tsp.

Method.
1]. Heat oil in a pan, saute jeera, add the green chilies, corn, saute for 2 mins., add mint, salt to taste. Remove cool.
2]. Peel the lauki and prepare small cups out of it, scoop out the pulp and keep aside.
3]. Stuff the corn mix into the lauki cups and steam/poach in simmering water for 5-7 mins, or until cooked/ideally bake.
4]. To prepare the gravy, heat the oil in a pan add the jeera seeds, add the pureed lauki, cook for 2 mins, add the powdered masalas, salt to taste, simmer add the whipped curds, cook on slow flame, add the saffron, check for salt.

To Serve
Arrange the stuffed lauki cups on a plate, pour the delicious low cal gravy on top, serve hot.

Answer 8

Dudhi? Hmm I'm surprised you're using that name. Is it kinda long, green like a melon? Coz that's an Indian name for "bottle gourd". Try typing either into Google, and see what you get. I would highly recommend "Dudhi Halwa", it's sweet and dessert-like.

Answer 9

1 small Dudhi - shredded
3 cups plain yogurt
2 tblspn water
2 tspn salt
3 green chillies - finely chopped
2 tspn mustard seeds - roughly ground
1 tspn sugar
1 tspn lemon juice - (skip if yougurt is sour
1 tspn ground black pepper
2 tblspn chopped fresh cilantro(dhania patti)


Preparation:

* Boil dudhi for 8-10 mins or until the color turns clear and let it cool.
* Drain dudhi.
* Beat yogurt with water.
* Add rest of the ingredients-including drained dudhi.
* Cool it for 5-10 mins.
* Serve with roti, rice or pulao.

Answer 10

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.