Lau Shukto

Name: How to cook Lau Shukto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Lau Shukto

#SC4 The most popular kind of Bengali shukto is the mild, comforting stew packed with a variety of vegetables, most notably potatoes, sweet potatoes, bitter gourd (korola), green bananas (kachkola), raw papaya (pepe), brinjal, drumsticks (shojne), and flat beans ( sheem).Lau shukto is a kind of shukto known today and here is my simple version prepared to beat the summer heat.

Ingredient

Food ration :

4 people

Cooking time :

20 minutes

1 bottle

gourd finely chopped

bitter gourd (Karela) thinly sliced

10-12

lentil bori

1 tsp

grated ginger

1 tsp

poppy seed and mustard paste

1/2 tsp.

Dry roast and grind fenugreek seed

1/2 tsp

radhuni

1/2 cup

milk

3 tbsp

Mustard oil

1 tsp

clarified butter (Ghee)

bay leaves

1/2 tsp.

mustard seed

1/2 tsp.

fenugreek seed

1 tsp

salt

1 tsp

sugar

Cooking instructions

* Step 1

Fry on medium heat the boris till both sides turn golden brown. Remove and drain it on a paper towel.

* Step 2

Fry thin slices of karela till they become crispy. Remove and keep them handy. Discard the oil if it turns black.

* Step 3

Heat 2 tsp. oil in a pan and temper it with bay leaf, mustard and fenugreek seeds. Let it sizzle. Add grated ginger to it and sauté for a while. Add chopped bottle gourd and sprinkle salt over it. Since the quantity of the final product will be reduced to its half, be cautious with the amount of salt you are adding. Give it a nice mix and cook it covered till the bottle gourd becomes soft. Now add sugar to it.

* Step 4

Stir the poppy seed and mustard paste in half cup of milk and pour it over. Throw the fried boris and karela slices in. Mix everything well and allow it to simmer on low heat for another 2-3 minutes.

* Step 5

Add a dollop of ghee and sprinkle the dry roasted spice powder over it. Turn off the heat and keep it covered to retain the flavor of ghee and spices. This dish should neither be to dry nor too runny.