Now Lau or Lauki or Bottlegourdwhatever you call it is a very simple vegetable with not much complications in its texture or taste so it adapts very well when added to another ingredients - be it moong dal ( Lau moong) , shrimps (Lau Chingri) or in this case lentil dumplings - bori as we Bengalis call it
For Tempering. Drain n squeeze water from it. Add panch phutan, red chilly, hing, when it start to crackle, add the chopped onion, ginger-garlic paste n fry
I never liked BottleGourd and would never eat the dish with. of this dish goes back to the days when back in our home in Calcutta, Maa (My Mother) would prepare a huge bowl
Bottlegourd when cooked in different kitchens bring out the variety in taste. Whenever we feel lazy in these Summer days, always our taste-buds want something light and less spicy with a flavourful aroma, this dal retains with its individuality and cool us off
It is a traditional Bengali recipe, very tasty,non- spicy and quick and easy to prepare. Today I am sharing with you a healthy side dish recipe made with stems,leaves and shoots of BottleGourd
Today we are going to make a healthy Dal (massor) made with bottlegourd’s leaves,shoots and stems. It is a traditional Bengali recipe, very tasty to eat and easy to prepare
Bottlegourd also called Lauki or Dudhi in India is one of the lesser loved vegetables. This Indian dish which I call Rasedar Lauki is my favourite way of eating bottleguard, It is very mild yet very tasty
BottleGourd Dosa / Suraikkai dosai is one of the Indian dosa varieties for which the dosa batter is prepared by grinding the white flesh of opo squash (Suraikka) with soaked rice and seasoning with spices, onion & cilantro
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