~Recipe Credit: Mummy Bobat~
- Dhoodi / lauki / bottle gourd (roughly weighing 500g)
- 3 tbsps oil
- 3/4 tsp ginger garlic (1/2 measuring tsp)
- 3/4 tsp coriander powder (1/2 measuring tsp)
- 1 tsp red chilli or to taste
- 3/4 tsp cumin powder (1/2 measuring tsp)
- 1/2 tsp turmeric powder (1/4 measuring tsp)
- 1/3 cup grounded tin tomato
- salt to taste
- 1 cup water (may need more)
- Garnish with coriander
- 1/4 medium onion (finely sliced)
- 1 heaped tbsp ghee
- 1 tbsp oil
- 1/2 cup toor dhal (soak for an hour- skip this if you are not serving immediately )
- 1 cup rice (soak for an hour – skip this if you are not serving immediately )
- 1 1/2 tsps salt (1 measuring tsp)
- 3/4 tsps turmeric powder (1/2 measuring tsp)
- 3 cups water
- Recite Bismillah
- Peel & wash the bottle gourd. Cut into desired sized cubes.
- Add all the ingredients in the pot except the water.
- Cook till oil releases.
- Add the water & cook till the bottle gourd is tender. You will need more water as the water reduces. Keep topping it up . Garnish with coriander.
- Prepare the khichri by frying onions in ghee & oil till they are pinkish. Turn off the heat.
- Add remaining ingredients.
- 45 mins before serving, cook the rice on high heat, on medium flame till it comes to a boil.
- Then lower the heat & cook till water reduces till you can see the rice. There should still be water in the pot. The more softer & mushier you want the khichri, the more water you will leave inside.
- Place a flat skillet underneath the pot & cook till water evaporates & khichri is cooked. This should take about 30 mins.
- Serve with dhoodhi. Enjoy!
Tip: You can judge how much turmeric the khichri needs by looking at the colour of the water, it should look “yellow”.