Dahi Ghiya

Cook along · 11 steps

Method

1. 1

   Peel the bottle gourd, wash, and cut into slightly thick round pieces (not too thin).

2. 2

   In a mixing bowl, add gourd pieces, 1 tbsp oil, ½ tsp salt, ½ tsp turmeric, and ½ tsp red chili powder. Mix well.

3. 3

   Heat 1 tbsp oil in a pan. Place gourd pieces in a single layer.

   

4. 4

   Cook on low-medium flame until golden on both sides (about 10 minutes total).

5. 5

   Turn off stove. Whisk 1 cup fresh yogurt and pour over the cooked gourd. Set aside (stove stays off).

6. 6

   For tempering: heat 2 tbsp oil. Add mustard seeds, cumin seeds, asafoetida, dry red chilies, curry leaves, and turmeric.

   

7. 7

   Add ½ cup finely chopped cabbage. Fry on low-medium heat until slightly golden and crispy (about 5 minutes).

8. 8

   Add salt to taste and ½ tsp red chili powder. Cook for 30 seconds. Turn off heat.

9. 9

   Pour the tempering over the yogurt-coveredgourd. Do NOT turn on the stove.

   

10. 10

    Add finely chopped coriander leaves. Mix gently.

11. 11

    Serve with bhakri, roti, paratha, or rice. Offer to Thakurji with Tulsi leaves.