Dudhi an easy to digest veggie and soothes gut. Addition of bottlegourd along with sprouts is enhances the nutrient and protein quality of this traditional warm dish. Best paired with steamed rice or khichadi.
Take 1 tbsp moong dal, soak overnight to sprout it, blanch and keep aside.
Take a mixing bowl add 3 tbsp curd, 2 tsp ragi, 1/2 tsp grated ginger, 1/4th tsp salt, 1/2 tsp lemon juice and 1/2 tsp sugar.
Whisk until smooth, pour in a little water to obtain a liquid consistency and further whisk it.
Take a frying pan and melt 1/2 tsp ghee.
Add 1/8th tsp rai, 1/8th tsp jeera, 1/8 tsp methi seeds, 1/2 cinnamon stick, 1 clove, 4 curry leaves, 1 tbsp grated bottle gourd and sauté.
Further, add previously cooked 1 tbsp whole moong sprouts and sauté again.
Pour in the previously made curd mix and stir it properly.
Allowing it to simmer for a few minutes, transfer to a serving bowl.
Garnish with coriander.
Serve hot with rice.