Lau Tarkari

(Bottlegourd curry)

Serving Size: 2 person

Ingredients:

Lau (bottlegourd or lauki) - 1 small (750 grams), peeled and cut into 1&1/2 inch long thin strips

Kalonji seeds (Kali jira)- 1/4 tsp

Dry red chillies - 2 whole

Poppy seeds (Posto) - 2 tsp

Mustard seeds (Shorshe) - 1 tsp

Ginger - 1tsp, grated

Maida (Flour) - 1/2 tsp

Milk - 1 tbsp

Sugar - 1/4 tsp

Ghee - 1/2 tsp

Salt - to taste

Oil - 2 tbsp

Preparation:

1. Grind the posto/poppy and mustard seeds together. If in the US, dry grind using a coffee grinder.

2. In a small bowl, mix maida with milk and keep aside.

Cooking procedure:

1. Heat white oil in a kadhai and add kalonji seeds and dry red chillies and fry until the seeds splutter.

2. Add the cut lauki, cover and cook for 10 minutes on medium-low heat. There is no need to add water since the vegetable contains plenty of moisture.

3. Add ginger and the poppy-mustard seed paste. Mix well into the vegetables and continue to cook covered for 10 minutes on medium-low heat until the vegetable is cooked well.

4. Add milk with the maida, and cook uncovered to dryness.

5. Add the sugar, ghee, mix gently and remove from heat.

Serving Suggestions: