Satvic Doodhi

 · 2 min · Pallavi Varandani


  • 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)


  1. Heat ghee or coconut oil in a large pan or skillet over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. Once the bottle gourd is cooked, remove the lid and cook for an additional 2-3 minutes to let any excess moisture evaporate.
  6. Turn off the heat and transfer the Satvic Doodhi to a serving dish.
  7. Garnish with fresh coriander leaves, if desired.
  8. 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)!!!