Dudhi / दुधी / Bottle Gourd / Lagenaria siceraria

Other Names

  • Local Name: Dudhi / दुधी
  • Common Name: Bottle Gourd
  • Botanical Name: Lagenaria siceraria

Status & Habitat

  • Habitat: Climber
  • Occurrence: Moist soils
  • Season of Availability: Summer and monsoons
  • Geography: Asia
  • Method of Propagation: Seed propagation
  • Part used for Propagation: Seeds

Edible Parts

  • Edible Parts: Fruits
  • Can be Eaten Raw: No

Method of Consumption

  • Raw: No
  • Ripe: No
  • Both Raw & Ripe: No
  • Dangerous Form to Consume: Raw plant
  • As Food: Made into sabji; used in sambar; made into halva; skin used to make chutney.
  • As Medicine: Used as a resonator on the sitar; fresh juice used as a mouthwash; leaf and root oil applied to areas affected by skin disease.
  • Cooking Without Prior Boiling: N/A
  • Boiling Before Cooking: N/A
  • Pickling: Yes
  • Brining: N/A
  • Fermenting: N/A
  • Drying for later Consumption: N/A
  • Overall Method: Made into sabji; used in sambar; made into halva; skin used to make chutney.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Good source of vitamin C
  • Medicinal Benefit: Used as a mouthwash and to cure skin disease.

Tribal Wisdom

  • Tribal Wisdom: Used as a resonator on the sitar; fresh juice used as a mouthwash; leaf and root oil applied to areas affected by skin disease.

Recipes / Usage

  • Tribal Recipe / Usage: Dudhi halwa:
    Heat ¼ cup ghee, roast 5 cashews, 5 almonds, and 2 tbsp raisins until golden. Set aside. Sauté grated dudhi for 5 mins until it shrinks and changes color. Add ½ cup milk, cook for 10 mins until soft and milk thickens. Add ¾ cup sugar, boil 5 mins until thick. Mix in khoya, stir till thick. Add ¼ tsp cardamom powder and nuts. Serve hot or chilled.

Image Gallery

Dudhi / दुधी / Bottle Gourd / Lagenaria siceraria

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