Lau Shukto /Cool Gourd Shukto

Shukto is an authentic Bengali delicacy that is a favourite among most Bengalis. Shukto is usually served at the beginning of a meal so that the bitter vegetables in the shukto help to cool down your system before the complete menu follows. The original recipe consists of vegetables and fried lentil dumplings. Many variations are available that are equally tasty and healthy. Here is one such variation that helps to keep your systems cool during the summer months. It is best enjoyed with plain boiled rice.

Ingredients

A Kg of Lau/Gourd
¼ tsp of Mustard seed
¼ tsp of
3 tbsp. of cooking oil
1 ½ tsp. of Ginger paste
2 tsp. of Mustard paste
2 tsp. of Poppy seed paste
2 tbsp. of Coconut paste
250 ml. of milk
salt according to taste
1 tsp of Sugar

Procedure:

  • Mince the gourd into thin slices of 1 inch length
  • Soak the pieces of lau in water for 5 to 7 mins.
  • Add in fenugreek seeds and mustard seed to heated oil in a pan.
  • As the seeds start to splutter mix in ginger paste.
  • Stir for some time before adding in the gourd.
  • Add salt according to taste and stir the gourd mixture thoroughly.
  • Cover the pan and cook on medium heat for another 10 mins. ( in between stir the gourd twice)
  • When the gourd is half cooked add in the poppy seed paste along with mustard paste and coconut paste.
  • Stir to mix it all up.
  • Add a little bit of warm water if the gourd has not given out enough water.
  • Cover again and continue to cook on medium heat till the gourd has cooked through and softened up completely.
  • Then turn up the heat to high and add in milk and sugar. This would be sweetish to taste, although not as sweet as desserts.
  • Keep stirring till the gravy thickens up to your preference.
  • Once it reached the desired thickness, remove it from heat and cool down to room temperature.
  • Serve with steamed rice.
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