Bottle Gourd or Lauki or Doodhi as it is popularly known in greater parts of India is a very bland tasting vegetable that almost all of us have run away from as kids and avoided as adults. Surprisingly it is one of the healthiest and easiest vegetables to cook. It is believed to be light on the digestive system and is widely recommended to jaundice patients.

 

You can serve this as a vegetable dish on the side or to make things more interesting you could serve it in a wrap or a sandwich.

 

1 Medium Onion, Chopped

1 Green Chilly, Slit into half

1 Cup Boiled Potato, Cubed

1 Cup Bottle Gourd, Cubed

1 Cup Spinach

1 Pinch Turmeric Powder

Half cup Coconut milk

Salt to taste

1 Tbs Oil

 

Add oil to a pan and fry the onion until soft. Add the slit green chilly, stir and leave for a minute. Add the bottle gourd* to the pan let it cook until soft. Avoid adding water as far as possible. If required add a little bit at a time. Once the gourd is tender, add the potato, and let it cook for a minute. Add the coconut milk and the turmeric, Stir, bring to a boil and let it cook till it just begins to coat the vegetable. Add salt to taste. And finally add the spinach leaves just before taking it off the heat.

 

 

*You could also try to pressure cook the bottle gourd till soft. This should take roughly one and a half whistle and would reduce your cooking time.