- 3/4 cup moong dal vadis
- 500 gms chopped bottle gourd (doodhi / lauki)
- 3 tsp oil
- salt to taste
- 1 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander-cumin seeds powder
- 2 tsp jaggery
- a pinch of hing or asafoetida
Heat oil in pressure cooker and add mustard seeds. Once the mustard seeds start to crackle add hing or asafoetida. Next add the vadi and saute until golden brown. Then add all the dry spices into the oil. Add diced doodhi or bottle gourd into the pressure cooker.
Add 2 cups of water and add jaggery. Close the lid of the pressure cooker and cook until 3 whistles.
Doodhi vadi sabji is ready to serve.
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