Lau Masala in Milk | Bottlegourd curry with spices and milk | LAUKI RECIPE | VEGAN RECIPE | SIMPLE TASTY VEGAN RECIPE WITH BOTTLEGOURD | ODIA CUISINE | INDIAN CUISINE FROM EASTERN INDIA |


LAUKI RECIPE 4

Lau Masala in Milk

3-4 serves
Peel and chop lauki (bottlegourd – 1 no.) into small dices.

Heat pure ghee ( clarified butter – 2 tbsp). Splutter jeera ( cumin seeds – ½ tsp). Add finely chopped onion( 1 medium). Saute till translucent. Add ginger-garlic paste ( 1 tbsp , or a bit more) and saute on medium heat for a while. Add salt, haldi( turmeric powder- ¾ th tsp), red chilli powder( a bit, to own taste), dhania powder( coriander powder- ½ tsp) and garam masala ( all spice powder- 1 tsp). Mix and saute a bit. Add chopped tomato ( just a bit – ½ of one regular size). Saute for 2-3 mins till all spices blend well with tomato. Add chopped lauki and mix. Add some water (about ½ cup). Cover and cook on moderate to high flame till lauki is almost tender. Add milk (one cup), a pinch of sugar and give it a stir and cook covered controlling heat till moist and rolly-polly. Finish with a dash of cinnamon-green cardamom powder.


Note :

The same recipe can also be followed for another version of Lau Chingudi Curry, by simply adding fried prawns or shrimps along with lauki. Simply add salt and turmeric to prawns and fry in any oil, not ghee.

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