An authentic Oriya-style curry, Rai Ki Doodhi brings a unique twist by using mustard seeds (rai) as the base of the gravy instead of just for tempering. This simple yet flavourful dish has a mildly pungent aroma with a creamy, spicy texture that pairs beautifully with chapathi or steamed rice. A comforting traditional recipe introduced to me by my neighbour — and definitely worth trying!
Ingredients Required
- 2 cups bottle gourd, chopped and deseeded
- 6–7 garlic cloves
- 2–3 dry red chillies
- 4 tsp mustard seeds (rai)
- 3 tsp oil
- ½ tsp mustard seeds (rai) for tempering
- ½ tsp cumin seeds (jeera)
- A few curry leaves
- 2–3 tsp chopped onions
- A pinch of turmeric powder (haldi)
- Salt to taste
Method
- Grind mustard seeds, garlic, and dry red chillies into a smooth paste using little water.
- Combine the mustard paste with chopped bottle gourd, turmeric powder, and salt. Pressure cook for 1 whistle.
- Heat oil in a pan and prepare the tempering with mustard seeds, cumin seeds, curry leaves, and chopped onions. Sauté until the onions turn light golden.
- Add the tempering to the cooked bottle gourd mixture and mix gently.
- Serve hot with chapathi or steamed rice.
