Doodhi Dhokla

Ingredients

• 300 grams bottle gourd (doodhi), peeled and cut into 1 inch cubes
• Oil for greasing 
• 3 tablespoons chopped fresh coriander leaves
• 2 green chillies, finely chopped
• 1 inch ginger, finely chopped
• ½ cup yogurt
• 1 cup semolina (rawa)
• Salt to taste
• 1 teaspoon fruit salt
• Tempering
• 1½ tablespoons oil
• 1 teaspoon mustard seeds
• ½ tablespoon white sesame seeds
• ¼ teaspoon asafoetida (hing)
• 8-10 curry leaves
• 2-3 green chillies, slit
• 1 tablespoon sugar

Method

1. Grease a dhokla thali with oil.
2. Put bottle gourd cubes in a mixer jar, add coriander leaves, green chillies, ginger and yogurt and grind to a fine paste. Transfer into a large bowl, add semolina and salt, and mix well.
3. Heat sufficient water in a steamer. 
4. Add fruit salt to the batter and mix well. Pour the batter into the greased thali and spread it evenly. 
5. Place the thali in the steamer, cover and steam for 15-20 minutes.   
6. Remove the thali from the steamer and allow to cool slightly. Cut the dhokla into squares.
7. To make the tempering, heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add white sesame seeds, asaofetida, curry leaves, green chillies and sugar and mix well. Add ¼ cup water, mix and pour the tempering over the dhokla.
8. Transfer on a serving plate, serve.