Bottle gourd/doodhi/louki/gheeya/ soup

Bottle gourd soup or lauki ka soup is generally not a welcome soup by family members. Generally it is given to sick persons for them to gain strength and to keep the digestion in control.

But have you ever tried bottle gourd soup with tomatoes🍅 🍅.

Tomatoes add wonderful flavor to the soup along with shallots.

Bottle gourd and tomato combo goes very well. If I prepare bottle gourd in simple curry form or with chana daal, then I add tomato puree in it. In Louki ke kofte ki sabzi Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)  also we use tomatoes for puree. With the addition of tomatoes no one is going to say no to this wonderful, nutritious soup. But if because of some health reasons or unavailability of tomatoes you are not able to add tomatoes, add some lemon juice in the soup. Lemon juice also helps in enhancing the taste of bottle gourd.

I have a few more soup posts in the blog. If you are interested, can check them also…

Tomato Soup

Carrot tomato soup


Bottle gourd 200 gm

Tomatoes 100 gm

Shallots 40 gm

Butter 1 - 2 tbsp (optional)

Salt as per your taste.

Black pepper as per your taste.

Water 4 – 5 cups

Some points to remember:

  1. Try to avoid ripen bottle gourd which has big seeds in it. Select complete raw bottle gourd.
  2. Vegetable stock can be used along with water. But I preferred to use only water as it helped in enhancing the taste of tomatoes, shallots and bottle gourd.
  3. Generally cornflour is used to increase thickness in soups. But because of nice pulp of bottle gourd, this soup was anyhow quite thick. So we don’t need to add cornflour.
  4. Regular onions can also be used in place of shallots.
  5. Cream can be added during serving to enhance the taste and flavor.


Wash all three veggies and peel shallots and onion. Next, chop all in small pieces.

In a pan or pressure cooker boil them in one cup of water and 1/8th tsp salt till all veggies become soft.

After boiling, grind them in a mixer and sieve the pulp to avoid seeds in soup. Add rest of the water to this thick pulp and boil it on sim heat for 10 – 15 minutes. Add butter and salt and pepper according to your taste.

Serve hot soup with croutons or bread sticks and enjoy your winter evening!


Stuffed brinjal/eggplant/aubergines (Bharva baigan)

During my childhood, I had seen that most kids used to hate brinjals. On the other hand, I had always liked them and my mother cooks them wonderfully! Brinjal is a very simple vegetable and this quality gives us an opportunity to cook it in many different ways. Stuffed Brinjals/Eggplant/Aubergines and Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices) are two varieties which I have already posted in the blog. This new recipe of stuffed brinjal or Bharva Banigan is done with thin vertical purple brinjals. I had always liked this variety of brinjals and when my mother used to chop them for dinner, I used to eat one or two pieces raw. Sounds crazy, but I always had this habit of eating a few vegetables raw whenever my mother would be chopping them (there are cows, and then there is me!!).

In my previous stuffed brinjal recipe I had used only spices for stuffing, but here along with spices I have also used onions. Try this recipe – you are sure going to love it.


Brinjals, finely chopped onion and green chillies, grated ginger

spices; salt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dry mango powder, coarsely ground fennel seeds, asafoetida and oil.


Wash brinjals and keep them separate.

Finely chop onions and green chillies and grate ginger. You can add garlic too.

Heat 1 tbsp oil in a pan and add onion, chilly and ginger mix and saute it till onions are transparent.

Reduce heat to sim and add all spices and saute everything for 5 minutes . If required add 1 tbsp oil more, but not more than that.

Cut brinjal vertically and slightly deep with the help of knife and fill in ready onion massala.

Heat 4 tbsp oil in a non stick or heavy bottomed pan and keep all stuffed brinjals in it and cover that. Keep the heat on sim and if available, use extra small burner, so that brinjals can be cooked nicely on sim heat.

In between, keep turning them upside down for even cooking till brinjals are soft from all sides. I like the outer skin of brinjal little bit crisp so I cook them bit more .

Serve these delicious stuffed brinjals as a side dish with rice or roti and enjoy your meal!!