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Home Dish Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy)

Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy)

Name: How to cook Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy)

Ingredient

Food ration :

2-3 people

Cooking time :

30 mins (prep to dish)

350-400 gms

Lau/Lauki/Bottle Gourd (Finely Grated)

To Taste

Salt

1.5 tbsps

Cooking Oil (Any Refined Oil or Mustard Oil)

1/2 tsp

Ghee

1/8-1/4 tsp

Hing

1 tbsp

Sugar

1 tsp

Roasted Cumins & Dry Red Chilli Masala Powder (Homemade)

1/2 tsp

Garam Masala Powder (Homemade)

1 tsp

Cumin Seeds (Whole)

1-2

Bay Leaves (Small)

1-2

Dried Red Chilli (Whole)

1 tbsp

Maida (Mixed with the Warm Milk)

1 Cup

Fresh Milk (Boiled & Warm)

6-7

Urad Dal Bori (Vadi): It’s an imp. ingredient to be used in this recipe however, without it also the dish is absolutely delectable-(I didn’t have Vadi with me available, hence didn’t use it)

Cooking instructions

* Step 1

Wash, peel off & grate the Lauki & set aside...also, if using the Vadis- Roast the same in a little oil, light brown & set it aside too

* Step 2

Heat up a frying pan over a medium-high heat: Add in the Tempering, above-mentioned with the Hing too & allow all that to splatter & release their nice aroma

* Step 3

Add in the Grated Lauki now, add in some salt (just a bit, the rest to be added later on post it’s cooked & shrinks in the quantity) & sauté for a minute or so

* Step 4

Add in the Roasted Cumins Powder & a pinch of turmeric powder (optional)- But I always do (authentically, turmeric isn’t used at all in this recipe & hence not mentioned in the ingredients list)

* Step 5

Now, lower the flame at this point- cover the lid & allow it to cook for about 6-8 mins time, as it releases quite a bit of its water content, stirring occasionally

* Step 6

Uncover the lid- Cook for the next 5 mins time now, without any cover & putting the flame to the medium now to dry up the excess water in it at this point

* Step 7

While the lauki is cooking: Keep the milk mixture for the same ready: Add in some Maida & Sugar to it so as not to get curdled once poured into the pan & the milk should be warm enough

* Step 8

Now, once the lauki is well cooked- pour in the milk mixture while stirring continuously at this point, ensuring that the milk isn’t lumped anywhere & gently starts thickening to a smooth paste/gravy

* Step 9

Lastly, add in the garam masala powder & the ghee & sauté the same for another 2 mins time & then, turn off the flame & cover it & let it sit on the warm oven for about 10-15 mins standby time before serving hot with hot Rice or Rotis