Lau(lauki)Shukto

Name: Lau(lauki)Shukto
Yield: 4 ppl
Cuisine: Indian
Ingredients: 1 smakl Bottlegourd (lau) size; 1 Radish cut into strips; 1 Brinjal cut into chunks; 1 Kerela/bitter gourd; 5-6 Jholer bodi (urad dal plain wadi); 1 tsp Maida; 1/2 cup Milk; For tempering:; 1 Bay leaf; 1 tsp Panch phoron; 1 Dry red chilli; 2 tbsp Ginger paste; 2 tbsp Mustard paste; For Spices:; As required Salt; to taste Sugar; 1 tbsp Dry roast panch phoron and crushed to powder

Rakhi Ghosh @cook_16178774

delhi

A traditional bengali cuisine generally eaten during summers as it contain hardly any spices,but tastes superb with hot steamed rice.
#indiankitchen

Rakhi Ghosh @cook_16178774

delhi

A traditional bengali cuisine generally eaten during summers as it contain hardly any spices,but tastes superb with hot steamed rice.
#indiankitchen

Saved

Ingredients

4 ppl

1smakl Bottlegourd (lau) size
1Radish cut into strips
1Brinjal cut into chunks
1Kerela/bitter gourd
5-6Jholer bodi (urad dal plain wadi)
1 tspMaida
1/2 cupMilk
For tempering:
1Bay leaf
1 tspPanch phoron
1Dry red chilli
For Paste:
2 tbspGinger paste
2 tbspMustard paste
For Spices:
As required Salt
to tasteSugar
1 tbspDry roast panch phoron and crushed to powder

Saved

Steps

1

Cut the vegetables,prepare the paste.
2

As bengali dish required certain vegetables to be fried or saute’ separately,so in this case i have shallow fried the brinjals,karela and wadi and keep it aside,we’ll add these vegetables at the end of cooking this dish.
3

In a thick bottom kadhai we will add refined or desi ghee 2 tbsp,i used desi ghee as it taste good with this.when the oil turns hot but not smoked add the tempering stir for a min now add the ginger paste stir and goes the mustard paste will not cook mustard for a long time as it turns bitter if cooked in oil for long time.Add in the lauki and radish along with salt stir well.Add 1 cup water and cook till the vegetables are soft.
4

Open the lid and add the milk and maida liquid stir and bring it to boil.Add the fried veggies and simmer for 5 min.Sprinkle the roasted panch phoron bhaja.