Maharashtrian Style Dudhi Kajuchi Sonari Amti Recipe – Bottle Gourd and Cashew Nut Sabzi
This delightful Maharashtrian dish, Dudhi Kajuchi Sonari Amti, brings together the subtle flavors of bottle gourd (lauki) and cashew nuts in a rich, spiced gravy. It’s a perfect vegetarian dish that combines aromatic spices and a creamy coconut milk base to create a comforting sabzi. Whether served with Bhakri (a multigrain flatbread) or steaming rice, this dish is sure to be a hit at your next meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (lauki) | 1, cut into small pieces |
| Onion | 1, chopped |
| Cinnamon Stick (Dalchini) | 1 inch |
| Asafoetida (Hing) | 1 pinch |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Gram Flour (Besan) | 2 teaspoons |
| Coconut Milk | 2 tablespoons |
| Coriander (Dhania) Leaves | 2 sprigs |
| Cinnamon Stick (Dalchini) | 2 inches |
| Cloves (Laung) | 2 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chilli | 2 |
Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Total Time: 35 Minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Instructions
-
Roasting the Spices:
Start by heating a small pan with a little oil over medium heat. Add the cinnamon stick, cloves, coriander seeds, mustard seeds, whole black peppercorns, and dry red chilies to the pan. Lightly roast the spices for 3 to 4 minutes, or until they release their aromatic fragrance. Once roasted, remove the pan from heat and allow the spices to cool. Afterward, grind the spices into a smooth paste by adding a little water. -
-
Sautéing the Base:
In a larger pan, heat some oil over medium heat. Add the cinnamon stick and a pinch of asafoetida (hing), letting them sizzle for about 10 seconds to release their flavor. Then, add the chopped onion and cashew nuts to the pan and sauté them until the onions soften and the cashews turn golden brown. -
Cooking the Bottle Gourd:
Add the chopped bottle gourd to the pan, along with a pinch of turmeric powder and salt. Sauté the vegetables for about 5 minutes, stirring occasionally to coat them in the spices and oil. -
Adding the Masala Paste:
Next, add the freshly ground masala paste to the pan, ensuring that the bottle gourd pieces are well-coated. Cover the pan and let it cook for another 10 minutes. Stir occasionally to avoid sticking, and cook until the raw smell of the spices disappears. -
Preparing the Gram Flour Paste:
In a separate bowl, mix 2 teaspoons of gram flour (besan) with 4 tablespoons of water to form a smooth paste. Slowly add this paste to the pan, stirring gently to avoid lumps. This will help thicken the gravy. -
Final Touches:
Once the paste has thickened, add the coconut milk to the pan. Stir the mixture well, then turn off the flame. Taste the dish and adjust the salt as needed. -
Garnishing:
Garnish the Dudhi Kajuchi Sonari Amti with freshly chopped coriander leaves for a burst of color and added freshness. -
Serving:
Serve the Dudhi Kajuchi Sonari Amti with a side of Bhakri (a multigrain flatbread) or Khandeshi Dal for a wholesome, satisfying meal.
This comforting dish offers a rich blend of flavors and textures, from the mild sweetness of the bottle gourd to the creamy coconut milk, enhanced by the aromatic spices. It’s a dish that brings warmth and balance to your meal, perfect for family lunches or special occasions. Enjoy the delicious taste of Maharashtra in every bite!
