Thursday, 10 November 2011

Hey Dudhi!

A dudhi is a gourd, so it's kind of a marrow situation we're in here. I made this with green beans, but you could use any vegetable. I meant to use chickpeas as well, but in my usual fluffy-brained style completely forgot to buy any.

Dudhi & Green Bean Curry
 Ingredients: 2 onions, green beans, coconut milk (as your personal trainer I'm obliged to advise you to use low fat, but as you see Tesco Metro only had the sinfully lardy stuff) and, of course, a dudhi.

Spice Up Your Life: Minced garlic, coriander and chilli. Dried cumin, turmeric and garam masala.

Peel and chop your dudhi, onions and beans.

Put your spices in a pestle and mortar and bash them around.

Fry the spices in oil until they smell nice.

Add your veggies and fry for 5-10 minutes, then add the coconut milk (I used 2/3rds of the tin) and simmer for another 10-15  minutes.

Serve with rice, naan, or whatever floats your pickle. Too. Easy.

The dudhi tasted like a denser courgette, so not especially flavourful but a pleasant texture. And the sauce was AMAZING. Sometimes full-fat is totally worth it.

And that's what dudhi do! (no more puns now, I promise)

This experiment has been fun. I am going to tackle another exotic vegetable from the ludicrous Morrison's array soon. Mostly because I'm worried nobody is buying them, and then they will take them away again.

Have you ever cooked with a dudhi? Ever heard of a dudhi? Ever opened a veg box, not known what something was, and cooked the hell out of it anyway?


  1. I'm loving Morrison's at the minute and the way they seem to be misting their vegetables in dry ice.

  2. I keep expecting to see a butternut squash step out of the mist wearing spandex and brandishing a flying V. IT'S AMAZING.