As I mentioned in this post, dudhi/ lauki/ Bottlegourd is a versatile and low calorie vegetable that works well in a variety of curries. Most of the times when I make curries I like to pair it with some kind of lentil/ dhal so that we get some protein along with the vegetable. When I make a South Indian version of this curry, I usually make it in this kootu style.
This version that I make sometimes goes well with phulkas / chapathis (Indian flat bread). This is a very simple curry, you could even serve it as a dhal if you chose, I usually make it more "curry like" since I make it for phulkas. It hardly takes time to put together making it perfect for quick weeknight dinners or any other time when you are looking for something quick and nourishing.
Ingredients and Method to make dudhi moong sabzi
1/2 cup mung bean lentil (moong dhal/ paytham parappu) soaked in suff water for 30 mins
1 small to medium sized Bottlegourd/ dudhi/ lauki/ sorrakkai peeled and cut into 3/4 to 1 inch pieces = 4 cups of pieces
1 medium red onion cut fine ( pyaaz/ vengayam)
1 large tomato cut fine = 1 cup of cut tomato pieces (tamatar/ thakkali)
1 Tbsp oil
1 tsp cumin seeds ( jeera/ jeeragam)
1 tsp ginger garlic paste (adrak/ lehsun)
Salt to taste (namak/ uppu)
1/2 tsp chili powder ( lal mirch / Thani molagai podi)
1/2 tsp cumin pwd ( jeera powder/ jeeragam powder)
1/2 tsp coriander pwd (dhania)
1/4 tsp turmeric pwd ( haldi/ turmeric)
2 - 3 Tbsp finely cut cilantro for garnish ( coriander leaves/hara dhania/ kothamalli)
Rinse mung bean a few times, then soak in sufficient water for at least 30 minutes.
Prep the vegetables and keep aside.
Heat oil in a large heavy bottomed pan. Add cumin seeds to it, when the seeds begin to sizzle, add onions and stir until the onions turn transparent.
Add ginger garlic paste and stir a few times. Then add tomatoes, all the spices , salt to taste and stir until tomatoes are soft and mushy.
Add soaked mung bean lentils, Bottlegourd pieces and water as needed, allow to come to a boil. Cover with a lid, lower heat and allow to cook until lentils and Bottlegourd gets cooked and soft, but not mushy. Stir once in a while to ensure even cooking. Garnish with finely chopped cilantro.
Remove and serve hot with some plain steamed rice or with phulkas/ chapathis ( Indian flat bread)
If you are looking for more recipes with bottlegourd, here are a few more
If you are looking for more recipes with bottlegourd, here are a few more
 Dudhi/ Lauki sabzi ~ Bottlegourd in peanut gravy curry |  Dudhi kootu ~ Bottlegourd in lentil coconut gravy curry |
