Lau Doodh Diye/ Bottle Gourd with Milk
Bottle gourd or lau is perhaps one of the simplest veggies. Bengalis absolutely love lau and it features in the Summer menu on a daily basis. It is supposed to have a cooling effect on the stomach and the whole body. This recipe does the same. It is a simple recipe with few ingredients, forming a lightly spiced dish, perfect for the Summer heat. The ingredient, milk lends the dish a sweet flavour, so the overall dish is on the sweeter side. The taste might be humble and mild, but it sure is a kind of comfort food. The perfect accompaniment for this dish is plain steamed rice. Go ahead, beat the heat with this simple and delicious lau dish!
INGREDIENTS:
-
Jeera (Cumin Seeds)/ Mustard seeds/ Kaalo Jeerey (kalonji) — I keep changing the tempering for a subtle change in taste each time the dish is made.
-
2 – 3 Shukno Lonka (Red Dried Chilli)
-
Lau (Long Gourd)
-
Milk
-
Sugar and salt for taste
PREPARATIONS:
-
Cut lau (long gourd) in small piece. Almost chop and dice.
-
In a pan heat oil and then add cumin/ mustard/ kalonji seeds and dried red chillies and let the seeds crackle.
-
Add the shredded lau and add salt.
-
cook it covered in low-medium flame.
-
Once the lau starts leaving water add a little milk.
-
Let the lau cook in the milk till it is done. Add some sugar as per taste and check taste for appropriate salt and sugar.
- Serve with steamed rice.