Best of Bottle Gourd

It’s easy to come across doodhi in India. Just walk through the market and spot one veggie that every other vendor has (except onion, tomato and potato, of course), and it must be bottle gourd.

As kids most of us grew up on doodhi soup, but the wonder is that all of us continue to like this veggie even after we grow up – either because we cannot escape such as ubiquitous veggie or because it is so versatile and can be consumed in ever-so-many ways!

Yes, bottle gourd is that seemingly simple but awesome veggie that you buy every other week. Large and longish, green coloured on the outside and a soft white inside, this humble gourd is nothing short of a culinary super star. Also known as lauki or bottle gourd, this vegetable is available all over India and is popular in most cuisines. Having a neutral flavour and soft texture, it lends itself to a variety of foods, ranging from juice and soup to dessert too.

This superb veggie, which can be worked into parathas and subzis effortlessly, is also very healthy. So you can comfortably include it in your daily diet without a second thought unless specifically told by your physician not to.

When you are buying doodhi from the market, pick ones that have a smooth skin, are pale green in colour and free of cuts, spots and blemishes. The doodhi should be firm to handle and the flesh should not feel soft when pressed.

Bottle gourd cooks very fast and has a mellow flavour, which makes it popular all over the world. As it combines awesomely with dal and spices, it is used frequently in Indian cooking too, both in everyday food and special dishes.