Dudhi bhopla bhaji recipe with step by step photos. Easy and simple recipe of dudhi bhaji made with bottle gourd, onions, coconut and spices. This makes for a comforting and healthy side dish. Lauki is also known as bottle gourd or opo squash or calabash or green melon in English. In a few Indian languages it’s called ghiya or dudhi.
The dudhi bhaji recipe comes from my mom and would be a regular bhaji made at least once a week at home. The bhaji is mildly spiced with green chilies. Fresh grated coconut gives a nice sweet taste which accompanies the bland taste of lauki very well.
I prefer to make succh bhaji recipes as they are quick to make and flavorful too. I have shared many such simple recipes with various veggies like:
These bhajis or sabzis can be easily paired with some chapatis or can be served as a side dish with dal-rice along with a raita or salad.
You can even serve dudhi bhaji for breakfast with chapatis or parathas. If you like bottle gourd then do try this recipe.
Since bottle gourd has many health benefits, it is good to include it in your meals. This recipe can be easily scaled to make a bigger batch.
How to make Dudhi Bhaji
1. Firstly rinse 400 grams bottle gourd (dudhi or opo squash) very well in water and then peel it.
Do a taste test of the bottle gourd. If it tastes bitter then trash it. Always avoid using bitter tasting bottle gourd.
2. Then chop the bottle gourd. Avoid chopping in small pieces. You will need about 2.5 cups of chopped bottle gourd.
3. Heat 1.5 tablespoons of oil in a pan. Keep the heat to a low. You can use any neutral-flavored oil. Add ½ cup chopped onions.
4. Saute and stir onions for 2 to 3 minutes on a low heat. Keep stirring often for even cooking.
5. Then add a generous pinch of asafoetida (hing). You can skip asafoetida to make the dish gluten-free.
6. Stir and mix well.
8. Now add 1 or 2 green chilies (chopped).
9. Mix and stir well.
10. Saute the onions till they soften and look translucent.
11. Add the chopped bottle gourd (dudhi).
12. Sprinkle salt as required.
13. Mix very well.
Cooking dudhi bhaji
14. Cover the pan with a lid. Cook dudhi bhaji for 15 to 16 minutes on a low heat.
15. Do check the bhaji at intervals of 4 to 5 minutes and stir. If you see the dudhi sticking on to the pan. Then add some water. Mix, cover with the lid and continue to cook.
16. After getting cooked, you will see that the dudhi pieces have softened, changed their color and texture. If the dudhi pieces still look firm, then cover and cook, till they become soft.
17. When dudhi has cooked well and softened, then remove the lid and add ⅓ cup of fresh grated coconut.
18. Stir and mix well.
19. Cook dudhi ki bhaji for 2 to 3 minutes on low flame without the lid.
20. Switch off the heat. Garnish with chopped coriander leaves and serve dudhi bhopla bhaji hot or warm with chapati or paratha or as a side dish with your meals.
Since coconut is added to the dish, I recommend to finish the dish on the same day.
Few more Lauki recipes on the blog are:
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dudhi bhopla bhaji
- 1.5 tablespoons oil
- 400 grams lauki or 2.5 cups of chopped lauki (dudhi or bottle gourd or opo squash or ghiya)
- ⅓ cup fresh grated coconut
- 1 or 2 green chilies, chopped (hari mirch)
- ½ cup chopped onion or a medium sized onion
- 1 pinch asafoetida (hing)
- salt as per taste
- First rinse the dudhi (lauki) very well in water. Then peel it.
- Chop the dudhi. Avoid chopping in small pieces. You will need about 2.5 cups of chopped lauki.
making dudhi bhaji
- Heat 1.5 tablespoons oil in a pan. Keep the heat to a low.
- Add ½ cup chopped onion. Saute and stir the onions for 2 to 3 minutes on a low flame.
- Then add a generous pinch of asafoetida and mix well.
- Now add a tablespoon of chopped green chilies. Again mix and stir well.
- Saute the onions till they look translucent.
- Then add the peeled, chopped dudhi (lauki or bottle gourd).
- Sprinkle salt as required and mix well.
cooking dudhi bhaji
- Cover with a lid, cook dudhi bhaji for 14 to 16 mins on a low flame or sim. Do check at intervals of 4 to 5 mins and then give a stir.
- If the dudhi pieces are sticking on to the pan. Then add some water. Mix, cover with the lid and continue to cook.
- After getting cooked, you will see that the dudhi pieces has softened, changed their color and texture. If the dudhi pieces still looks firm, then cover and cook, till they become soft.
- Once the dudhi has softened and cooked well, add 1/3 cup of fresh grated coconut.
- Stir and mix well.
- Cook dudhi bhaji for 2 to 3 mins on a low heat.
- Switch off the flame.
- Serve dudhi bhopla bhaji with chapati or paratha as a side dish with your meals.
- This recipe can be easily scaled to make a bigger batch.
- Before cooking do a taste test. If the bottle gourd is tasting bitter then discard it.
- You can use any neutral-flavored oil.
- To make the dish gluten-free either source gluten-free asafoetida or skip adding it.
Nutrition Info (Approximate Values)
This Dudhi Bhaji Post from the blog archives, first published in September 2016 has been republished and updated on December 2022.