Dudhichi Patal Bhaji (Bottle gourd curry)

Dudhi-Bhopala/Lauki or Bottlegourd is found in almost all households in India. This vegetable has gained a lot of popularity these days because of it's huge positive impact on blood pressure and heart diseases. It is also considered as one of the best weight loss foods since it has 96% water and provides just 12 calories per 100 gms of serving.

My fondest memories of having this dish is at my cousin's home when her grandmother from 'Ugar' visited and she served this dish with hot hot phulkas with a huge dollop of ghee. Yum!!
Dudhi-Bhopala or Bottlegourd preparations were almost always greeted with a frown at our dining table, until we were introduced to this preparation. This is by far my favorite way of enjoying dudhi-bhopala. It has a mild nutty flavor and the entire curry is perfectly spiced and textured to enjoy with both rotis and rice.

I really hope you all enjoy this preparation as much as we do!

Level: Easy
Serves: 2 - 4 people
Source: Ugar chi ajji

Ingredients:
1 large bottle gourd/dudhi, peeled and cubed
2 tblsp chana dal (soaked for 2 hrs)
2 - 3 green chillies, finely chopped
1 tblsp raw peanuts
1/8 tsp turmeric powder
1 tblsp chickpea flour/besan
1 marble sized ball of jaggery
1 tsp tamarind pulp
1 tblsp coconut (fresh or frozen)
1 tsp cumin seeds
Salt as per taste
Water as required

Tadka:
3/4 tsp mustard seeds
2 pinch asafoetida
3/4 tsp cumin seeds
4 - 5 curry leaves

Method:
Step 1 - In a pressure pan add the cubed bottlegourd, chana dal, green chillies, peanuts and the turmeric powder. Add water till the ingredients are almost completely soaked. Do not drown them in water. This could result in  a very watery consistency. Pressure cook for 1 whistle or till the bottlegourd is well done and soft.

Step 2 - Grind together the coconut and 1 tsp of cumin seeds with a little water to form a smooth paste. Keep aside. Mix the chickpea flour with 2 tblsp water and make a smooth paste. Keep this aside too.

Step 3 - Once the pressure settles down, open your pressure pan and slightly mash a few bottlegourd pieces. Do not mash all of them. Just a couple will do. This improves the consistency of the dish. Add the coconut and chickpea pastes from Step 2, tamarind pulp and jaggery. Mix well. Add salt and adjust taste. This curry should be slightly sweet and tangy.

Step 4 - In a small pan, heat 1 tsp oil. Add mustard seeds and let them pop. Add the asafoetida and the cumin seeds. When the cumin seeds start changing color add the curry leaves. Mix quickly with a spoon and pour this into the boiling dal in the pressure pan. Mix once.

Garnish with coriander leaves and serve hot with some hot rotis or phulkas. This preparation goes well with steamed rice too.

Tips:
Do not over handle or boil the bottle gourd for too long. This could make the curry paste like. That would spoil the chunky texture this dish needs to have.

Bottle gourd cooks really quickly. So if you are not sure how long you need to pressure cook this, do it one whistle at a time.