### TranslatedIngredients: 1 Bottle gourd (lauki) - peeled and finely chopped,3/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Rock Salt,1/2 teaspoon Sugar,2 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),2 teaspoon Groundnut powder,2 Dry Red Chillies,3 sprig Coriander (Dhania) Leaves - finely chopped (or mint leaves) ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Doodhibhoplyacha Bharit Recipe, steam the bottle gourd in a steamer or pressure cooker. Take the cooked bottle gourd in a mixing bowl and mash lightly with the back of a spoon or a masher. The mashed lauki can have a little texture and need not be completely smooth.Once the lauki is mashed, add the peanut powder and mix well. You can proceed to make the seasoning now.To prepare the tadka, place a tadka pan on medium heat and add oil to it. Once the oil is hot, add the mustard and cumin seeds. Once they crackle, add hing followed by the dry chillies.Fry the dry red chillies for about half a minute and turn off the heat. Ensure that the chillies don't get burnt. Let the seasoning cool.Once the seasoning is cooled, add the seasoning to the mashed lauki mixture. Crush the fried stuffed chillies with your hand.In a small bowl whisk together the curd, salt, sugar and fresh herbs.Add the curd mixture to the bottle gourd and serve hot. Serve the Lauki Bharta along with hot Tawa Paratha or Steamed Rice and Punjabi Dal Tadka for a weekday lunch or dinner.
