Laukasha/masaledarLau(Bottlegourd in a spicy gravy). Lau shukto( bottlegourdwith bitter gourd). Lau, as bottlegourd is known in Bengali, in other parts of India, it is known as Lauki or Dudhi,
Both Dad and I bought anapakaya (bottlegourd/lauki) this week and I was wondering what to do with so much anapakaya when I realised I had not made Anapakaya-Pesara Pappu Koora in ages
Add cooked dal, cow pea,whole moong and cooked bottlegourd. MoongDal. Toor Dal. Grate coconut and grind it with coriander seeds, jeera/cumin seeds and tamarind with little water and remove it from mixi jar
This dal goes well with rice and chapatis / rotis. Heat oil in a kadai / pan. Another dish that I make occasionally is chana dal and snake gourd curry to go with rotis or rice
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I teamed up dhoodhi (lauki) with yellow moongdal as that dal too is easy to digest. I still make dhoodhi sabzi withmoongdal when I don’t have sprouted green moongdal ready
Lentil dumplings/Bori - a handful - I used the mini masoor dal ones but any variety can be used. Now Lau or Lauki or Bottlegourd whatever 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 moongdal ( Laumoong) , shrimps (Lau Chingri) or in this case lentil dumplings - bori as we Bengalis call it
One can serve this dalwith plain rice or even rotis, I am sure everybody will like this recipe. If you like to eat it spicy, you can add red chili powder too along with the turmeric powder
This is also called lauki/sorakaya. * Cook bottlegourdwith water, turmeric and salt until soft. Had tasted this when we went to Indian vegetarian restaurant, since then I felt in love with this dish
Clean and wash the dal (lentils). Garnish with coriander leaves n serve with roti, rice or poori. Add the soya chunks and Ruchi dalma powder, mix well n pour the boiled dal to it
Lauki and dalServe hot with Chapati or Paratha. yum Lauki and dalLauki and dalIngredients. Chana DalBottlegourd Boiled dalHeat clarified butter in a pan/wok , add asefetida and cumin seeds
Remove from fire, garnish with chopped coriander leaves and serve withRoti/Rice. Sending this to Priya's 'Veggie/Fruit of the month - BottleGourd' hosted this time at Vegetarian Tastebuds
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