Bhoondi ki Raab: The Best Stir-Fried Bottle Gourd Curry recipe for Winter Nights

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As the temperature drops, there is nothing quite as restorative as a bowl of Bhoondi ki Raab. This dish transforms the humble, cooling bottle gourd into a cozy winter masterpiece by stir-frying it until tender and then simmering it in a spiced buttermilk and bajra (pearl millet) or besan base. The result is a semi-solid stew that carries a gentle tangy and earthy heat, perfect for chasing away the winter chill.

Category Details
Course Main Course / Light Supper
Cuisine Rajasthani / North Indian
Servings 3-4 People
Preparation Time 15 minutes
Cooking Time 20 minutes
Approx. Calories 180 kcal per serving

Ingredients

The Main Elements:

  • 500g Bottle Gourd (Lauki), peeled and finely diced

  • 1.5 cups Sour Buttermilk (or whisked yogurt with water)

  • 1 tbsp Bajra flour or Besan (for the {gravy_base} thickening)

The Spice Palette {spice_profile}:

  • 1 tsp Cumin seeds (Jeera)

  • 1/2 tsp Carom seeds (Ajwain) – essential for winter digestion

  • 2 Dried red chilies

  • 1 tbsp Ginger-Green chili paste

  • 1/2 tsp Turmeric powder

  • 1/4 tsp Roasted Cumin powder

The Tempering:

  • 1.5 tbsp Ghee (clarified butter)

  • A pinch of Hing (Asafoetida)1

  • Fresh cilantro for garnish

Cooking Method

  1. The Stir-Fry {technique}: Heat ghee in a deep pan. Add cumin seeds, ajwain, and dried red chilies. Once they sizzle, add the diced bottle gourd. Sauté on medium-high heat for 5-7 minutes until the gourd is slightly golden and half-cooked.

  2. The Raab Base: In a separate bowl, whisk the buttermilk with the bajra flour/besan until absolutely smooth. Ensure there are no lumps.

  3. Simmering: Lower the heat to a minimum. Slowly pour the buttermilk mixture into the pan with the sautéed bottle gourd, stirring continuously to prevent the yogurt from curdling.

  4. Flavor Infusion: Add the ginger-chili paste, turmeric, and salt. Continue to stir until the mixture reaches its first boil.

  5. Thickening: Let the curry simmer on low heat for another 10 minutes. The bottle gourd will become buttery-soft, and the flour will thicken the base into a silky, semi-solid consistency.

  6. Finish: Garnish with roasted cumin powder and a generous handful of fresh cilantro.

The Special Touch

In traditional Rajasthani households, “Raab” is more than just a curry; it is a medicinal tonic.2 The combination of ginger, carom seeds, and a warm buttermilk base is often served to boost immunity during the flu season. I remember my grandmother making this on the coldest January nights; she would serve it in large brass bowls with a side of bajra rotla, and the steam from the bowl would instantly warm your face before the first bite.

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