Doodhibhoplyacha Bharit (Maharashtrian Style Lauki Bharta)
Introduction
Doodhibhoplyacha Bharit, also known as Lauki Bharta, is a traditional Maharashtrian dish made from bottle gourd (lauki) that is steamed, mashed, and seasoned with a tantalizing tempering (tadka). This dish combines the subtle flavors of lauki with the richness of curd, peanuts, and fragrant spices, making it a delightful and healthy option for a light lunch or dinner. Typically enjoyed with Tawa Paratha or Steamed Rice and Punjabi Dal Tadka, it’s an ideal dish to serve for a comforting weekday meal. This dish is vegetarian, easy to prepare, and wonderfully nutritious, making it perfect for a family meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki) | 1, peeled and finely chopped |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Rock Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Groundnut Powder | 2 teaspoons |
| Dry Red Chilies | 2 |
| Coriander Leaves (Dhania) | 3 sprigs, finely chopped |
| (Optional: Mint Leaves) | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serving
- Serves: 2
- Cuisine: Maharashtrian
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Steam the Bottle Gourd
Begin by washing and peeling the bottle gourd (lauki). Chop it into small pieces. Steam the chopped bottle gourd in a steamer or pressure cooker until tender. This will usually take about 10-12 minutes in a steamer, or 1-2 whistles in a pressure cooker. Once done, transfer the steamed lauki into a mixing bowl. -
Mash the Lauki
Use the back of a spoon or a masher to mash the steamed lauki. The texture of the mashed lauki can be a little chunky, which adds to the dish’s rustic feel. It doesn’t need to be completely smooth, as a little texture makes the dish more interesting. -
Add Groundnut Powder
To the mashed lauki, add the groundnut (peanut) powder and mix it well. This ingredient adds a slight crunch and nutty flavor, enhancing the overall taste of the bharta. -
Prepare the Tadka (Seasoning)
For the tadka, heat sunflower oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle for a few seconds. Then, add the asafoetida (hing) and dry red chilies. Fry the chilies for about 30 seconds until they release a smoky fragrance. Be cautious not to burn the chilies. Turn off the heat and allow the tadka to cool slightly. -
Combine Tadka with Lauki
Once the tadka has cooled down, pour it over the mashed lauki mixture. Use your hands to crush the fried red chilies and mix them into the dish. This imparts a smoky, spicy flavor to the bharta. -
Add the Curd and Seasonings
In a small bowl, whisk together the curd, rock salt, sugar, and finely chopped coriander leaves (or mint leaves for a refreshing twist). Add this curd mixture to the mashed bottle gourd and mix gently to combine. The curd helps to balance the spice and provides a creamy texture to the dish. -
Serve
Serve the Doodhibhoplyacha Bharit hot, garnished with extra fresh herbs if desired. This dish pairs beautifully with Tawa Paratha or Steamed Rice, along with a side of Punjabi Dal Tadka for a wholesome and fulfilling meal.
Tips for the Perfect Lauki Bharta
- Texture Preference: If you prefer a smoother texture, you can mash the lauki more finely, or even blend it in a food processor.
- Spice Level: Adjust the number of dry red chilies based on your spice tolerance. For a milder version, reduce the number of chilies.
- Herbs: While coriander is commonly used, mint leaves also add a unique, fresh flavor to the dish, so feel free to experiment with both herbs.
- Groundnut Powder Substitute: If you don’t have groundnut powder, you can substitute it with roasted sesame seeds for a different nutty flavor.
Why You’ll Love Doodhibhoplyacha Bharit
This Maharashtrian style Lauki Bharta is an incredibly easy-to-make, nutritious dish that brings together the goodness of bottle gourd with the rich flavors of Indian spices and curd. The combination of mustard, cumin, and hing adds aromatic depth, while the groundnut powder gives it a slight crunch that contrasts beautifully with the smoothness of the mashed gourd. The cooling effect of curd balances the heat from the tempering, making this dish not only flavorful but also refreshing.
Perfect for busy weeknights, this simple yet satisfying recipe will quickly become a family favorite. Whether you’re looking for a new dish to add to your vegetarian lunch rotation or simply want to try something new, Doodhibhoplyacha Bharit offers the ideal balance of taste, texture, and nutrition.
