(Bottle Gourd with Waterfern Vegetable)



Bottle Gourd – 1 no. (medium sized)
Waterfern – 1 Bunch (medium sized)
Dill leaves – a few
Bengal Gram – 3 – 4 tblsp.
Green chillies – 4 – 5 nos.
Asafoetida – pinch
Turmeric powder – ¾ tsp.
Ginger – ½” piece
Oil – 1 tblsp.
Salt – to taste


  1. Soak the bengal gram in water for 1 hour prior to the cooking.
  2. Peel and chop the bottle gourd into small triangular pieces. Clean and chop the    waterfern finely. Wash both the vegetables thoroughly.
  3. In a deep pan, heat the oil on a medium flame. When hot, add the asafoetida. Allow it to temper.
  4. When the color of asafoetida changes, add the bengal gram, chopped green chillies, peeled and finely chopped ginger, salt, chopped vegetables and dill leaves. Stir to mix well and cover the pan with a lid.
  5. On being cooked, water will emit from the waterfern and bottle gourd. The vegetables will cook in the water emitted. If the water emitted is not sufficient, add a little water.
  6. When the lentil and the vegetables have been cooked, remove from the flame and mash it slightly with the back of a round spoon. This is done to ensure that the vegetables and lentils are mixed thoroughly.
  7. Simmer for a few minutes. Serve hot.

To serve

Dudhi Chuko can be served with Dar Choka for lunch or can be served with Phulko for dinner.

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