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Dudhi / दुधी / Bottle Gourd / Lagenaria siceraria

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

Tribal Recipe: 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.