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Lau Shukto

White Gourd : 1 Kg.
Mustard seed : ¼ tsp.
Fenugreek : ¼ tsp.
Butter : 3 tbsp.
Ginger paste : 1 ½ tsp.
Mustard paste : 2 tsp.
Poppy seed paste : 2 tsp.
Coconut paste : 2 tbsp.
Milk : 250 ml.
Salt to taste
Sugar : 1 tsp.

1. Mince gourd into thin and 1 inch long slices and soak in water for 5-7 mins. Heat butter in a pan. Add fenugreek and mustard seed. When mustard seed splatters, add ginger paste. Stir a little and add the gourd. Add salt to taste and stir thoroughly. Place lid on pan and cook in medium heat for 10 mins. Stir twice in between.
2. When half cooked (after 10 mins.), add poppy, mustard and coconut pastes. Stir once again. Usually the gourd should release some water from itself. If it does not, you might need to add a little water. Place lid and cook in medium heat until gourd is cooked to softness.
3. Turn on heat full. Add milk and sugar, and stir well until the gravy becomes thick.
4. Remove from heat and serve at room temperature with rice.



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