Dinner · Raat jo Khado
Dodhakiyon jo Saag – Mitho
Bottle gourd with split green gram, mild
A gentle Thathai Bhatia dish of small pieces of dodhakiyon (bottle gourd, lauki) cooked with a little soaked moong dal in ghee and hing, covered, with only a splash of water. "Mitho" here means mild and non-spicy, not sugary. A light dinner dish, soft and easy to digest.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
Tap a number to tick off a step. Tap a time to start a timer.
Wash the moong dal and soak it in water for before cooking.
Peel the bottle gourd and cut it into small rectangular pieces.
Heat the ghee on a medium flame in a toap (pot), add the asafoetida and let it temper gently until fragrant.
Add the chopped bottle gourd and stir well. Add the soaked dal and the salt, mix thoroughly and cook for a few minutes.
Add a small amount of water — keep it minimal, since the gourd releases its own moisture. Cover and cook on a medium flame until both the dal and the gourd are tender, stirring occasionally so it cooks evenly.
Adjust the seasoning if needed and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tips: use minimal water so the natural flavour of the gourd comes through; do not overcook — the dal should be soft but not mushy; ghee adds richness and lifts the mild sweetness.
Serve with
Traditionally served with phulko (soft flatbread); a light-dinner dish.
Recipes mentioned here
Nutrition
EstimatedPer serving
150 kcal
- Protein
- 5 g
- Carbohydrate
- 15 g
- Fat
- 9 g
The recipe serves 3–4.
Whole recipe
540 kcal
- Protein
- 16 g
- Carbohydrate
- 54 g
- Fat
- 31 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best fresh; refrigerate for 1–2 days; reheat gently, adding a little water if needed.
About this dishDid you know?, Cultural note
Did you know?
"mitho" in traditional usage often means a mild, non-spicy preparation rather than something sweet.
Cultural note
Reflects the Thathai Bhatia approach to simple, nourishing meals; the gentle flavours make it a favourite for light dinners and easily digested home cooking.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos