Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yoghurt and tart chutneys.
In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.
In my version I have omitted the honey and the raisins but do add them if you prefer the sweetness. I also made a vegan version by using coconut milk instead. Either way it will come out just superb.
These are images of Bottle Gourd growing and being sold in the floating vegetable gardens on the Dal Lake in Kashmir. A visit to the pre-dawn vegetable market on the lake is a memory that does not leave your soul.
Dodh Al - Bottle Gourd Chutney
Kashmiri Chutney
Ingredients
- One small bottle gourd, seeds removed and grated
- About 5 cloves of garlic
- 1 cup of full fat yoghurt ( plant based yoghurt is fine)
- 1 tbsp organic honey (optional)
- 1/2 tsp salt
- 1/4 tsp black cumin
- a few strands of saffron crushed
- 1 tbsp of yellow raisins (optional)
- chopped cilantro and mint leaves
Directions
- Boil the gourd and garlic until tender about 5-7 mins. Drain the water and cool. ( you can save the water for soup or broth in other dishes)
- Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
- Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
- Add this to the yoghurt and mix the other ingredients.
Serve as a side topped with black cumin and cilantro/mint leaves. This is also perfect as a dip with pita bread.
