Curried dudhi with courgette and coconut

Cook up a tasty vegetarian curry with Frank Bordoni's quick, simple recipe, which uses the marrow-like Indian vegetable, dudhi
By Frank Bordoni
Curried dudhi with courgette and coconut
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp sunflower oil
  • 450 g dudhi, peeled, seeded and cut into chunks
  • 3 courgettes, cut into chunks
  • 175 ml tinned coconut milk, low fat
  • 1 pinches black pepper
  • 4 poppadoms, uncooked
  • 1 handfuls Thai basil

For the spice curry mix

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cloves garlic, crushed
  • 1 medium onion, finely chopped
  • 1 green chillies, seeded and finely chopped


1. First prepare the curry spice mix. Grind the cumin and coriander in a pestle and mortar. Mix the ground spices with the garlic, onion and chilli. 2. Heat the sunflower oil in a large frying pan. Add the spice mixture and fry until fragrant. 3. .Add the dudhi and courgettes and cook for a further 5 minutes. 4. Pour over the coconut milk and bring to the boil. Season with salt and freshly ground pepper and simmer for about 8-10 minutes until the vegetables are cooked and tender, then throw in the Thai basil. 5. Place an uncooked poppadom on an upside down cup and cook in the microwave for 1 minute. Remove and allow to cool. Repeat until you have 4 poppadom 'baskets'. Spoon the curry into the baskets and serve straight away.

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