A light and hearty meal with the wholesomeness of milk, ‘doodh kaddu’ is a Kashmiri dish that has a mouthwatering taste of its own.
Prepared without any tomatoes and the fieriness of red chilies, this bottle-gourd dish is a healthy delight with the cholesterol-controlling properties of the vegetable itself.
Loki (peeled and diced into small pieces) 1 kg
Garlic paste 1 tbsp
Cumin seeds ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Water 2 tbsp
Milk 1 litre
Salt to taste
• Heat oil in a deep pan on medium flame.
• Add garlic paste and stir fry till it turns golden brown.
• Now add bottle-gourd (loki) to the pan along with cumin seeds, coriander powder, turmeric powder and salt.
• Sprinkle some water and cook on medium heat.
• Make sure to constantly stir ingredients while cooking until the vegetable is soft, adding a tablespoon of more water halfway. This technique is traditionally referred to as ‘bhunna’.
• Slowly pour in the milk while stirring. Continue mixing till all ingredients have merged well together.
• Cover the dish with a lid and leave it to cook on medium heat.
• Cook until there is minimal gravy left.
• Serve it with steamed white rice.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4 people
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, March 31st, 2013.
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