Saturday, 29 March 2014

Dodhi Ni Buryani

Dodhi Ni Buryani

The Dodhi ni Buryani, kuchumbar and Brown rice

Dodhi Ni Buryani
Savory Bottle Gourd - savory or white?

This vegetable is not a favourite of many, especially children. When I asked my daughter why? she expressed that it looked rather unappetising. And yet, the taste is delicious and for me a favourite comfort food when well prepared and served with all the trimmings. The perfect recipe for any vegetarian or vegan. 
The Parsi food repertoire also has a vengna ni buryani - eggplants and while I have never personally tried one a kakri ni buryani - cucumbers!!

Serves 6

1 kg/ 2.2lbs  dodhi white bottle gourd
3 tbsp oil
3 medium onions - thinly sliced
1.5 tsp fresh garlic- crushed
1.5 tsp fresh ginger - crushed
1 tsp salt
1 tsp cumin powder
1 tsp red chilli powder
2 green chillies - finely chopped
3 medium tomatoes - finely chopped

Peel, deseed and finely chop the dodhi gourd.
Heat the oil and add the finely sliced onion until just softened and translucent. it should be pale pink in colour.
Add in the garlic, ginger, salt, cumin and chilli powders. Stir until aromatic for a minute. Add the green chillies, tomatoes and prepared dodhi gourd.
Add 1.5 cups of water, bring it to a boil, cover, lower the heat to a gentle simmer and cook well until soft  to a pulp. Uncover and turn the flame high until all the water has evaporated and the gourd is nice and thick. All of the liquid must evaporate and beads of oil come to the surface on the corners of the pot. This is called tayl per avanu
Serve hot with caramalised brown rice - vagharay chawal page xxx kuchumbar and even a piece of freshly fried fish. 

The weight of the dodhi gourd is after it has been peeled and deseeded in this recipe.
To simplify the recipe use a food processor. Start with slicing the onions. Tip them over in the pot with hot oil. Exchange the blade to "grate"  and add the dodhi gourd. 
Continue using the blade to pulse the green chillies and tomatoes, 
This recipe freezes very well. I generally prepare twice the quantity and freeze in portions. To reheat, defrost in the fridge overnight, remove in a pan, heat through for 10 minutes.   
best enjoyed 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