• 80 nos seeds of bottle gourd/ kokan dudhi 1 pinch of salt 1 pinch of dry red chilly powder Dash of lemon juice


Lauki in Hindi, Kokan dudhi in Konkani or Marathi and the bottle gourd in English is a very common and simple vegetable easily available all over India as well as the world. My grandmother in law who was an excellent and innovative cook used to collect the kaddu/ ghia/ kokan dudhi seeds and painstakingly peel each one and pierce them on a small thin stick called “veer” (often pulled out from a local broom made from plant fibre). She then used to apply some simple spices and grill it over an open flame. The recipe was handed over to me by my ma-in-law.

The Kokan dudhi bhazilyo biyo is an unusual and an awesome treat.

Lauki, Kokan dudhi, bottle gourd, white pumpkin






  1. Peel the kokan dudhi biyo/ bottle gourd seeds
  2. Skewer them on “veer” or skewer sticks, about 20 lauki seeds per skewer (Wood or natural skewers should be soaked in water prior to loading on the lauki seeds, to prevent them from burning on the grill.)
  3. Kokan dudhi seeds need some marinade to prevent them from burning & also to keep them moist; Brush the seeds with a dash of limbu/ nimbu/ lemon juice
  4. Sprinkle salt and red pepper powder  or any other herbs or other seasonings as per your taste
  5. Place them on the source of heat/ flame and grill lightly till done.
  6. Serve hot or warm.

skin white pumkin seeds and skewer them






Never, ever, ever walk away from your grilling bottle gourd seeds. Even leaving them unattended for a minute or two can lead to charred, burned food.

Try sprinkling your favorite spices on your kokan dudhi seeds before you put them on the grill.

You can also marinate the lauki/ ghia seeds before you grill them.

Barbequed spicy white pumpkin seeds