Dudhichi(Bottle gourd) Bhajee

       Usage of Dudhi or bottle gourd in our diet has become very popular nowadays. I have heard that its juice is a cure on many ailments such as hypertension, urinary disorders, obesity and many more; but I feel not only dudhi, inclusion of every vegetable(in moderation of course) in our diet is necessary  for our body.
        Whatever nutrients are required by our body to stay healthy are not collectively present in any single fruit or vegetable. So eating variety of food gives us diversified nutrients. So even if pumpkin and bottle gourd do not come under the category of 'favorite vegetables', I do get them once a month at least. Nature has given us in abundance, so let's make use of it!!!
         Yesterday my daughter was complaining of stomach disorder and did not want to miss her college. I gave her dahi-butti (curd-rice)and dudhichi bhajee in her lunch box. Curd is also to keep our digestive system healthy.
  

Ingredients
1( 250-300 gms)  tender dudhi/bottle gourd/lauki
1/4 cup moog daL/chana daL(optional)
1 tsp grated coconut(optional)
1 green chili
1 tsp ginger pieces


Tempering
 1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
4-5 curry leaves

Garnishing
 chopped coriander leaves
salt and jaggery to taste

Method

• Soak moog DaL(yellow split peas) or bengal gram DaL(chana DaL)in warm water for 10-15 minutes.
• Wash and peel off the skin of dudhi/bottle gourd. Cut into small cubes. Slit the chili.
• Heat oil in a kadhai. Add  all the tempering ingredients. Add soaked DaL and little water.Cover with lid for a minute or two. Letit get half cooked.
• Add cut vegetable. Grated coconut. Cover with water on the lid. Keep the flame low.
• No need to add water inside.
• Check once after 4-5 minutes. Pierce with the fork/knife to see if cooked properly.
• If done, add jaggery and salt. Mix well. Garnish with chopped coriander.