Simple fare- Dudhi bhoplyachi bhaji

These days M keeps ranting about me being a 'Spicitarian' and not a 'Vegetarian'.. that I need 'garam masala' in everything... Wrong!!! I don't need garam masala in everything.. and that was what I was about to prove!

I always associated doodhi with doodhi halwa, since I am partial to sweets and otherwise a 'not so tasty' vegetable. But the simple way in which my mother prepared it with no spices tasted very nice. To my surprise, all my friends in school also liked this version (I was one of those kids who did NOT like 'roti-subzi' in my lunch box, but sometimes condescended!). My fondest memories of eating roti-subzi are at home, sitting cross legged at the dining table and my Mom serving hot fulkas with home made ghee smeared on it with a generous helping of vegetables! YUM!! How I long for those days!! The luxury of being served food, not to worry about doing the dishes after a hearty meal!!!

M was pleasantly surprised when I served him this simple yet tasty vegetable with fulkas and loved it! ( he has a psychological allergy to fulkas/ rotis) .. I was thrilled to hear him rave about the soft and tasty fulkas (some credit goes to the fact that I now make fulkas on a proper gas and not a coil stove! Oh how they puff up!! ) and the tasty vegetable and even asked me what 'masala 'I used in it!! and ending up with....' you see, I never 'really' liked doodhi, but the way 'you' make it.... loved it!!

You need:

1 med. size Lauki/ Doodhi/ Bottle Gourd

2-3 tbsp Channa Daal (soaked in water for atleast 2 hours)

2-3 green chillies
3-4 Curry leaves

2 tbsp Oil

1/8 tsp. Asafetida

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

3/4 tsp Turmeric

Salt (to taste)

Sugar (to taste) ( I quite like the slightly sweet taste )

Cilantro to garnish

Peel the gourd and cut it into small cubes. The peel can be used to make a chutney, but I did not do so.

Heat oil , add mustard seeds, when they crackle add the cumin seeds, asafetida, chillies+curry leaves and Turmeric.

Add the pre soaked channa daal and about half a cup of water and let the daal cook (almost done)

Add the doodhi cubes, mix well. Add a little water if needed , cover and cook till the doodhi is fully cooked. Add salt and sugar, mix well and cover and cook for another 2-3 minutes.

Serve garnished with chopped cilantro and soft hot fulkas/ roti.