Ingredients:
- 1 medium-sized bottle gourd (doodhi/ lauki), peeled and chopped into cubes
- 1 tablespoon ghee (clarified butter) or coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 cloves of garlic, minced
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt, or to taste
- Fresh coriander leaves, for garnish (optional)
Instructions:
- Heat ghee or coconut oil in a large pan or skillet over medium heat.
- Add cumin seeds and let them splutter for a few seconds. Then, add grated ginger, minced garlic, and chopped green chili (if using). Sauté for a minute until the raw smell disappears.
- Add turmeric powder, ground coriander, ground cumin, black pepper powder, and salt to the pan. Mix well and cook for another minute to allow the spices to release their flavors.
- Add the chopped bottle gourd (doodhi) to the pan and stir it into the spice mixture. Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the bottle gourd becomes soft and cooked.
- Once the bottle gourd is cooked, remove the lid and cook for an additional 2-3 minutes to let any excess moisture evaporate.
- Turn off the heat and transfer the Satvic Doodhi to a serving dish.
- Garnish with fresh coriander leaves, if desired.
- Serve the Satvic Doodhi hot as a side dish with roti (Indian bread) or steamed rice.
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!