Dudhi

pink_princess

Hi
Does anyone have any expierience in cooking dudhi s .I got some cheap at tesco and have no clue what to do with them.Theres a couple of recipies online but they have no reviews and would prefer the opinion of some one who s tried them.
Thanks
PP

Grebe

:rotfl: I had to google it only to realise it's Cuccuza, which I have used before.
It's like a butternut squash nice and sweet but the best is that it does not go as mushy as butternut when cooked. I used it to make a chicken chestnut and cucuzza casserole and it tasted lovely.

malzu21

my mum used to make prawn & dudhi curry... ummm delicious, it was a fairly dry curry not the normal stew like curries and served with chapati's. In india it is also known as lauki, and spelling variations are doodhi, doodi

hth
mals

RAS

Hi

Lovely vegetable. i was taught to make a very runny rather sweet "curry" years ago, which i still do occasionally. I also make the sauce but add chickpeas instead.

take 2 large onions, must be cut into rounds. Fry gently in butter/oil/ghee until they go brown. Takes a while and once they are soft you make want to up the tempurature to get the colour which is essential. A few burnt bits are OK

take a good chunk of fresh ginger, peel and grate/chop finely. Crush coriander seed, add cinnamon and about a quarter quantity of ground cloves. Dont over do the cloves. If nervous, halve them and add more later if necessary Fry spices in ghee until they start to colour, add to the onions and add a tin of tomatoes, chopped (in juice preferably). This will produce a dark spicy tomato sauce. Set to simmer for a good while until it start to thicken.

Meanwhile slice the Dudhi into chunks. If the skin is tender leave it on. If not peal either before of after cooking. Simmer the dudhi in a little water until semi-tender. Check the skin is not "flaky". Drain, then add the dudhi to teh sauce and simmer until cooked and the flavours meld. if the sauce is a bit thick when you add the dudhi, add a bit of the cooking water to loosen. This imparts extra flavour.

I think this is better with rice than breads.

Aubergine_2

I bought a Dudhi (aka calabash/bottle gourd) in tesco yesterday as it was reduced, but now I have no idea what to do with it!

I've searched for ideas but wondered whether anyone has some tried and tested recipes?

I also bought some reduced okra and am wondering if I can just use them like courgette?

Thanks in advance

floyd

Okra only needs short cooking as it can become quite gluey if its overcooked. I love okra in gumbo http://userealbutter.com/2010/04/26/seafood-andouille-gumbo-recipe/

As for the gourd, this is fabulous and I'm sure it would work in whatever your favourite curry dish is rather than buying all the faffy spices http://www.monsoonspice.com/2008/09/dudhi-aloo-masala-whats-your-favourite.html

debtfreenewbie

Cant help with a recipe but bought back memories of working in a supermarket and the older staff calling this all sorts.Some are unprintable......

zippychick

Hi Aubergine

I've merged this with the current Dudhi thread so you can see the previous suggestions

There is a much older thread on Okra too which should give you some ideas

thanks
Zip

Zazen999

floyd wrote: »

As for the gourd, this is fabulous and I'm sure it would work in whatever your favourite curry dish is rather than buying all the faffy spices http://www.monsoonspice.com/2008/09/dudhi-aloo-masala-whats-your-favourite.html

Loving this website, thanks for this. Fabaroonie!!!

Aubergine_2

Thank you all. I agree that website looks great!

More4me

1 medium Dudhi - peel and cut into 1" cubes
2 medium sized tomatoes - chopped fine
2 tsp oil
1 tsp Cumin seeds
2 Bay leaves
1 pinch Asafetida (hing) - optional
salt - as per taste
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Red chilli powder (more or less as per taste)
Chopped coriander leaves - for garnishing.

Method
In a pan heat oil. Add cumin seeds and bay leaves once the cumin seeds start to splutter or turning brown add Asafetida immediately followed by chopped tomatoes.
Fry the tomatoes - till they are soft/wilted.
Add the Dudhi pieces.
Add salt & other masala powders and mix well and cover the pan. Let it cook in its own juices for about 5 minutes.
Check to see if there is enough liquid and taste for the salt and spiciness, adjust if required. Add little water if it looks too dry and cook covered for another 10 minutes.
Garnish with fresh coriander.