Creamy Bottlegourd Basil Soup

This recipe was contributed by Dr Rashmi Menon


  • 2 cups unpeeled bottle gourd (dudhi)
  • 10 -12 basil leaves
  • 2 cloves of garlic
  • ½ medium sized onion, coarsely chopped
  • 1 tsp unrefined salt
  • ½ tsp black pepper powder
  • 1 cup water
  • 1 tbsp fresh coriander leaves
  • 1 tbsp thick coconut milk


Shred the dudhi with the skin. Steam for 4-5 minutes till soft. Blend in a mixer with the basil leaves, onion, pepper and the garlic cloves.

In a saucepan, pour the mixture, add a cup of water and salt as per taste. Bring to a boil and cook for 5 minutes. Transfer to a serving bowl. Garnish with coriander. You can also use thick coconut milk to garnish and add a distinct flavour.

Serves 2