Opo Squash Or Doodhi Curry

1 Long  doodhi (9 inches long)  
1 Teaspoon salt
1 Tablespoon oil

Peel doodhi and wash. Prick holes with a fork and rub salt all over. Cut into half.  Remove and discard the middle soft part and the seeds. Cut doodhi into 2 inch squares. Add oil into a heavy non stick pan and fry the doodhi squares until light brown.   Instead you can also deep fry them in a frying pan with a cup of oil until light brown. Keep them aside on paper towels.

Gravy

3 Medium onions chopped
3 Green chilies
1 Inch peeled ginger piece
½ Teaspoon red pepper
½ Teaspoon cumin powder
½ Teaspoon coriander powder
¼ Teaspoon turmeric
¼ Teaspoon salt or to taste

Place all the gravy ingredients in a blender and blend them into a paste.

2 Tablespoons of oil
¼ Cup water

Heat oil in a large frying pan. Add gravy paste and fry until light brown on medium low heat. Add doodhi squares and cook in low heat mixing and making sure not to let it burn. Add water and cook in low heat until the flavors blended together. More water can be added for thin gravy.

Makes six servings.
I would like to thank Mrs. Seetha Devi Vibhashyam , Hyderabad India for sharing this recipe.

Doodhi Barfi

5 Tablespoons ghee
5 Cups shredded doodhi. Squeeze the water. Peel and remove middle part with seeds. (Two doodhies approximately)
1 Cup whole milk or fat free coffee mate
2-¼ cups sugar
2 Tablespoons cashew nuts
2 Tablespoons raisins
1 Tablespoon slivered almonds
1 Teaspoon crushed cardamom  
 

In a heavy nonstick four-quart pan heat one-teaspoon ghee and fry cashews and raisins until cashews become light brown and raisins become plump. Add almonds and fry for thirty seconds. Transfer them into a plate. Return the pan to the stove and add three tablespoons ghee. Add shredded doodhi and fry continuously in medium low heat being careful not to let it burn. When the ghee starts to come out, add milk. Cook until all the water from the milk is evaporated. Add sugar and stir and continue to cook. When the barfi starts to become thick, add rest of the ghee. Keep stirring until the barfi loses its shine and little ghee starts to come out. Add cashews, raisins, almonds, and cardamom powder. Mix quickly and pour the barfi onto a greased plate. Doodt the barfi into pieces when it cools down.

Makes ten servings.
Note: Takes about an hour to make barfi after shredding doodhi.  

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