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    Home » By Category » Curries & Fries

    Published: Dec 17, 2016 · Modified: Feb 22, 2019 by Usha Rao

    Dudhi Chi Bhaji ~ Bottle Gourd Curry with Goda Masala

    Dudhi chi bhaji, Dudhichi bhaji, Doodhi chi bhaji, Sorakaya koora, Lauki ki sabzi, Bottle Gourd Curry, Maharashtrian Food,  Side Dish, Indian Curry,

    Dudhi chi bhaji is a curry from Indian state of Maharashtra. Dudhi or bottle gourd is cooked with goda masala, a popular and common spice mix in Maharashtrian kitchens. Bottle gourd curry or dudhi chi bhaji is served with rice or poli (roti/Indian flat bread).

    Dudhi chi bhaji, Dudhichi bhaji, Doodhi chi bhaji, Sorakaya koora, Lauki ki sabzi, Bottle Gourd Curry, Maharashtrian Food,  Side Dish, Indian Curry,

    I made dudhi chi bhaji as part of Maharashtrian thali. This is a simple curry cooked with a common Maharashtrian spice powder, goda masala or kala masala. I still have some goda masala Pradnya gave us during the BM meet in Chennai, almost couple of years ago and used it in this bhaji.

    Maharashtrian Thali, Maharashtrian Food, Maharashtrian Cuisine, Prawn Koliwada, Varan, Thali, Kosimbir, Egg Rassa, Basundi, Dudhi ki sabzi

    There are many dudhi (doodhi) chi bhaji recipes online. I referred to them and came up with a version that suited our palate. This bhaji is a sweet and spicy curry and I cut down a lot on the sweet as we don’t like sweet in curries. Some recipe used chana dal and some called for moong dal and I left out both the dals. However, I feel chana dal would be a nice addition to this curry.

    Dudhi chi Bhaji, Lauki ki Sabzi, Bottle Gourd Curry, Indian Curry, Maharashtrian Curry, Maharashtrian Thali, Maharashtrian Food, Maharashtrian Cuisine,

    I made the curry twice. The first time was for the thali and I was not happy with the photo and made it again few days ago, just for the sake of photo. The irony is, though I made the curry just for photos, I still have not resolved the Lightroom (LR) issue on my MacBook and could not edit the RAW images. Though the photos look fine, after using LR and processing RAW images, using JPEG from the camera are not very appealing to me. However, I can't differentiated between processed RAW images and camera processed JPEG images of other people.

    Anyway, the second time I made the bhaji, bottle gourd was not as tender as it was the first time. I had to cook the bhaji a little longer and add more water as well. As you can see, the texture and the consistency of the curry is different in the thali and liked the drier curry better than the semi dry curry.

    Dudhi chi bhaji, Dudhichi bhaji, Doodhi chi bhaji, Sorakaya koora, Lauki ki sabzi, Bottle Gourd Curry, Maharashtrian Food,  Side Dish, Indian Curry,

    Total Time: 20 - 25 minutes
    Preparation: 5 - 10 minutes
    Cooking Time: 15 minutes
    Serves: 3

    Ingredients

    • 2 ½ cups diced Bottle Gourd
    • 2 tablespoon of Chana Dal, soaked for at least ½ hour (I didn’t use it)
    • 2 tbsp. Oil
    • ½ tsp. Mustard Seeds
    • ¼ tsp. Hing ~ Asafoetida
    • ¼ tsp. Turmeric Powder
    • ¾ tsp. Chili Powder (adjust to heat tolerance level)
    • 1 tbsp. Goda / Kala Masala (adjust to heat tolerance level)
    • ½ cup Water
    • ¾ - 1 tsp. Salt (adjust to taste)
    • ½ tsp. Sugar (can use jaggery and add more depending on taste)

    Preparation:

    • Peel, wash and trim the ends of the bottle gourd. Cut bottle gourd into ½” thick and 1” cubes.
    • Heat oil, add mustard seeds and let the seeds pop.
    • Add hing and turmeric powder and give good stir.
    • Add bottle gourd pieces and stir fry for couple of minutes until spices blend into the vegetable and pieces are lightly toasted in oil. If using chana dal, add it with bottle gourd pieces.
    • Add goda masala, chili powder and mix well.
    • Add water, stir, cover and cook on medium high flame until vegetable is tender, about 4-6 minutes. By now water will evaporate and the vegetable will be almost cooked.
    • Add salt, sugar stir and cook for few minutes on low flame until the vegetable is tender. I turned off the flame, covered and let the vegetable cook in the steam.
    • Serve with rice or roti.

    Note:

    • Cooking times vary on how tender the bottle gourd is. Cooking times mentioned above are when I made the curry for the thali. When I made the curry again few days ago, for better pictures, I had to cook a little longer as the gourd was hard and not as tender it was the first time I made it for the thali.
    • Sugar/Jaggery - Jaggery is usually used in this bhaji (curry). I substituted it with sugar and since we do not like sweet in curries, I used only ½ teaspoon of sugar. For this quantity of bhaji, one can add up to 2 tablespoon of sugar or jaggery. Add less or more sweetener depending on your liking.

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    1. Pavani says

      January 18, 2017 at 5:08 pm

      That's a delicious dudhi curry. Adding goda masala and jaggery is a nice twist. Will try this some time.

      Reply
    2. cookingwithsapana says

      January 06, 2017 at 4:06 pm

      I love bottle gourd and with goda masala it must have tasted amazing.

      Reply
    3. srividhya says

      December 28, 2016 at 11:50 am

      awesome clicks and its very inviting. Love love goda masala. Great share.

      Reply
    4. Srivalli Jetti says

      December 20, 2016 at 5:48 am

      Those pictures look fabulous to me Usha...as I say you are always so hard on yourself..I guess it's good cos that will bring in even more pretty pictures (if that's possible)..Very nice subzi and I still have Pradnya's goda masala in the fridge..hoping it will be good..

      Reply
    5. Priya Suresh says

      December 18, 2016 at 4:00 am

      Bottle gourd curry looks super delicious, with some curd rice i can have this curry without any fuss. Lovely side dish.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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