Doodhibhoplyacha Bharit Recipe - Maharashtrian Style Lauki Bharta
Doodhibhoplyacha Bharit Recipe, a delicious Lauki Bharta that is made in may Maharashtrian households. Serve it with Dal and a Phulka for your everyday meals.
Doodhibhoplyacha Bharit Recipe is a healthy side dish made by mashing cooked Bottle gourd. This recipe is a typical Maharashtrian version of Bharta and is quiet different than the North Indian Lauki Bharta.
In this recipe, the mashed bottle gourd is mixed with fresh homemade curd and seasoned with spices. Fresh herbs like mint and coriander enhance the freshness and flavour of this dish. The star ingredient for this bharit is the stuffed and dried chilli (Sandagi Mirchi), which imparts a characteristic flavour to the bharit. These chillies are readily available in most grocery shops across India. You can use dried red chillies if you cannot find stuffed chili .
Try more delicious Lauki Recipes that you can make for your everyday meals:
Did you know: Bottle Gourd has 90% water in it. Bottle Gourd is recommended by Ayurveda for better digestion. Because of its water content, it’s a boon for weight watchers. It can help in quenching extreme thirst in diabetic patients. Loaded with essential minerals and vitamins like calcium, magnesium, phosphorus, Vitamin A, C and folate, it's popular for combating high blood pressure and improving heart health.
- 1 Bottle gourd (lauki) , peeled and finely chopped
- 3/4 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Rock Salt
- 1/2 teaspoon Sugar
- 2 tablespoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoon Groundnut powder
- 2 Dry red chillies
- 3 sprig Coriander (Dhania) Leaves , finely chopped (or mint leaves)
How to make Doodhibhoplyacha Bharit Recipe - Maharashtrian Style Lauki Bharta
To begin making the Doodhibhoplyacha Bharit Recipe, steam the bottle gourd in a steamer or pressure cooker.
Take the cooked bottle gourd in a mixing bowl and mash lightly with the back of a spoon or a masher. The mashed lauki can have a little texture and need not be completely smooth.
Once the lauki is mashed, add the peanut powder and mix well. You can proceed to make the seasoning now.
To prepare the tadka, place a tadka pan on medium heat and add oil to it. Once the oil is hot, add the mustard and cumin seeds. Once they crackle, add hing followed by the dry chillies.
Fry the dry red chillies for about half a minute and turn off the heat. Ensure that the chillies don't get burnt. Let the seasoning cool.
Once the seasoning is cooled, add the seasoning to the mashed lauki mixture. Crush the fried stuffed chillies with your hand.
In a small bowl whisk together the curd, salt, sugar and fresh herbs.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.