Saturday, 29 March 2014

Dodhi Ni Buryani

Dodhi Ni Buryani
Savory Bottle Gourd 

The Dodhi ni Buryani, kuchumbar and Brown rice

1 kg/ 2.2lbs  Gourd/Lauki/Dodhi  (after peeling and de-seeding)
3-4 tbsp oil
3 thinly sliced medium onions
1 ½ tsp ground garlic
1 ½ sp ground ginger
½ to 1 tsp red chillie powder
1 tsp cumin powder
1 tsp salt
3 fresh medium tomatoes

Peel, deseed and finely chop the gourd.
Heat the oil and add the finely sliced onion until just softened and is a pale pink translucent colour.
Add in the garlic, ginger, chillie powder, cumin, salt and green chillies.
Fry for a minute and add the tomatoes and the gourd. Now add 1 ½ cup water, bring it to a boil, cover, set the fire on a low and cook well till it is soft and mashed down to a pulp. All the water must evaporate.


Use a food processor. Start with slicing the onions. Tip them over in the pot with hot oil. Next change the blade to grate the gourd and the tomatoes. Once the onions are ready tip this over. Using the food processor grind the ginger garlic and green chillies and toss that in the pot. Its quicker and simple. 

Serve this with caramelised brown rice which has been cooked with fried onion, whole all spice,and a bit of caramelised sugar to give the brown colour to the rice.  Also with a kuchumbar/salsa. A slice of lemon. Some beetroots. Traditionally we serve fried fish a few prawn cutlets or even fish cutlets.

Click here for a recipe to make white bottle gourd with meat commonly called dodhi ma gos.

For Parsi Food recipes and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

Photo credit Sheriar Hirjikaka

No comments:

Post a Comment