I think doodhi is gourd in English, if not I am sorry, please correct me.
In India, I kept hearing that doodhi is some sort of a super vegetable, for heart, for dieters, for babies, for old people, for everyone. So, these days, I mostly buy it, and make soup with it, but today I wanted to try what my mother makes with it. This is super duper easy, so yummy, and so quick. Oh man! Why didn’t someone tell me this earlier.
So, here you go:
Potatoes (2 or 3 small, peeled, and chopped in large bite size)
‘Doodhi’ (1 medium sized, peeled, seeds removed, and chopped in same size as potatoes)
fried onions, about 2 tbsp (or you can chop and fry 1 small onion)
1 tomato diced
1 tsp whole cumin seeds (jeera)
3-4 curry leaves (optional, but I am in love with them these days, or the fragrance, hmmm….)
spice mix: salt, 1/2 tsp red chilli powder, 1/4 tsp garam masala, 1/2 tsp corriander ‘dhania’ powder, 1/4 tsp cumin ‘jeera’ powder)
3 tbsp oil, (less is fine too)
1 glass water for cooking
I used a pressure cooker, but any pan is alright, though cooking with pressure cooker is less time in kitchen.
So, start with heating the oil, drop the cumin seeds, then, the curry leaves, add the tomatoes, and a little salt. Cook till the tomatoes are almost tender, add the chopped doodhi, and potatoes, and then sprinkle the spice mix. Saute the mixture, for a bit. Then add the fried onions, and a glass of water. Now pressure cook for about 2 whistles ( I think about 7-10 mins), or till the vegetables are tender.
Thats it, done. Eat with rice, or chapatis, or if on a diet, with some yogurt. Yummy!
Optional: Add lots of chopped fresh cilantro (hara dhania) for color, and some more vitamins.
Note: If using fresh onion, fry them till they are brown before adding the tomatoes.
Update: Also, to make it protein rich, add washed and soaked chana daal along with the cut vegetables. Delish!