Monday, September 27, 2010

Lao (Gourd) Shaak


1 bunch green leaves of bottle gourds with tender twigs and branches.
1 medium size potato
1-2 ridge gourd (jhinge)
Few pumkin pieces (kumro)
1 tsp of turmeric powder
1tsp of red pepper powder (add more for more hotness)
1 -2 tsp of panch phoron (or can add kalounji/nigella seeds)
1 tsp of sugar
2-3 tbs of mustard oil


Clean the green leaves of lao/lauki/bottle gourd, discard torn or wilted leaves. Clean the chopped leaves thoroughly in water 2-3 times to get rid of mud /sand if any.Cut the tender twigs in 1inch long pieces also.Heat up kadhai or any heavy bottom Pan/Wok, add mustard oil, add the panch phoron mix, and let it splutter.Now add diced potatoes .Fry it for 1-2 mints at high and add ridge gourd/pumkin pieces.Add turmeric powder, red pepper powder, salt, sugar.
Add the cleaned leaves n twigs of green bottle gourd.Cook at high for 2-3 mints, lower the flames and cover the kadhai/Pan.Cook the leaves till soft and deep-green in color. Cook another 7-8 mints at low covered.Take out when the vegetables are cooked thoroughly and somewhat mushy in texture and serve with warm cooked rice.


Post a Comment