Gujarati Dudhi Bateta Nu Shak (Gujarati Bottle Gourd and Potato Curry)

Gujarati Dudhi Batata Nu Shaak (Gujarati Bottle Gourd and Potato Curry) is a very simple, easy and quick dish cooked with bottle gourd (dudhi/lauki) and potato with spices.

This simple melt in the mouth curry is my favorite from childhood. I was a bit of a fussy eater and made my mums life a little difficult with what I ate and didn’t eat. Strangely enough, I used to eat dudhi each time my mum made it without a fuss and thoroughly enjoyed it. Not much has changed. 

There are no fancy ingredients or spices used to make this curry, its everyday cooking with everyday spices. It is a regular dish made in Gujarati households and served with phulka rotli, bhakri, rotla or thepla as well as rice dishes and khichdi. Its a light curry, not heavy to eat but no compromise on taste. This dish is mostly prepared by people at home, using traditional family recipes and variations. Usually, this dish does not contain onions, garlic or ginger.

I am yet to see this dish appear on or even severed at an Indian restuarant in the UK. 

Let me know what your take is on this recipe. 

Gujarati Dudhi Bateta Nu Shak (Gujarati Bottle Gourd and Potato Curry)

  • Servings: 3-4 serving
  • Difficulty: easy
  • Print

2 organic medium size bottle gourd (dudhi)
2-3 organic medium size potatoes
1 tablespoon organic olive oil
1 teaspoon organic mustard seeds
½ teaspoon organic fenugreek seeds
½ organic cumin seeds
½ organic asafeotida powder
2 medium organic tomatoes
1 teaspoon organic chilli powder
1 teaspoon organic turmeric powder
1 teaspoon organic cumin and coriander powder
Organic sea salt to taste
Large fist of chopped organic coriander


  1. Firstly, peal and chop the bottle gourd, potatoes and tomatoes. Set the tomatoes aside. 
  2. Was the chopped bottle gourd and potatoes throughly and set aside. 
  3. In a none-stick pan on a medium heat, heat up the 1 tablespoon of oil and then add the mustard, fenugreek and cumin seeds. Allow them to crackle for a few seconds until aromatic and then add the asafeotida. 
  4. Next, add the chopped tomatoes with all the spices except the salt. 
  5. Stir the mixture well and let it splutter for a few seconds. Then add the chopped coriander, bottle gourd and potatoes with the salt as required. 
  6. Gently, mix everything together in your pan and allow it to cook at a medium heat. 
  7. The bottle gourd will release some water so, do not add water at this stage as the curry will become very watery. 
  8. If after 15 minutes, the curry looks dry then add half a glass of water (125ml) and simmer for a further 10 minutes. 
  9. To check if the curry is cooked, press the bottle gourd and potatoes with a fork. If they slide easily then you are ready to serve. 
  10. Serve with phulka rotli, chaas, khichdi or rice. 
Gujarati Dudhi Bateta Nu Shak (Gujarati Bottle Gourd and Potato Curry)

Best Wishes,


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