LAU-ER MALAIKARI (BOTTLE GOURD IN COCONUT GRAVY)
Subho Noborsho!!!
The positive effects of lock-down is visible mostly to people who are taking out time to read this blog. Me writing, clicking, editing & then posting out vegetarian recipes is a revelation in itself. You got to give me the credits for it!! Also more because lock-down or not, Bengali new year needs to be celebrated. In the absence of animal proteins or more prominently prawns, here's a veggie version of the famed Malaikari!!
Lau, as we call it in Bengali or Bottle gourd, as it is universally identified has always been something that mommy has been feeding us. Often people are known to drink the juice of this humble fruit (yes it's a fruit according to google, but treated like a vegetable) to keep your body cool in the warm summer months. My mother & the dietitian sister can probably enlist much more benefits of this veggie or fruit or whatever you call it. I stepped in to give it a re-birth in my kitchen because we had to consume it soon( remember wastage isn't a very cool thing), also because mom wouldn't give it a a makeover herself. A friend of mine, doctor by profession took offence at the name given since its exclusively reserved for animal proteins or fishes, either way if you feel the same, and have a better name in your mind, do tell.
Getting down to the job now since lunchtime must be nearby. Folks, do feel free to use up or substitute whatever is handy, without having even the slightest thought to step out & visit the grocer. Let's have a quick look at the ingrediants and then of course we get into the real deal friends!
1. Peel & chop up lau or bottle gourd into medium sized chunks. Peel & chop 2 medium sized potatoes into almost the same sized chunks as well. Slice 1 medium to large red onion & finely chop 4 no green chilies. in a mortar & pestle pound 1" ginger, till it resembles a rough paste.
2. Soak potatoes in salted water till needed and steam the lau for 5 mins.
3. In the meantime make a paste of 2 medium some onions with a tad bit of water. Heat about 1tbsp oil and fry the potatoes and keep aside.
4. Heat 1 tbsp ghee + 1 tbsp mustard oil to the pan. To the cold oil add in 2 dry red chilies, broken. Throw in the following whole spices: 3 nos, green cardamom (crushed) + 1" cinnamon stick, broken into pieces + 2 bay leaves + 4 cloves.
5. Once the oil turns aromatic add in the sliced onions with a a pinch of salt, and cook for 3-4 mins on medium till soft (I cover and cook at this stage).
6. Once the onions get soft add in the onion paste & the pounded ginger & cook till the raw smell disappears and then add in 1/2 tsp turmeric powder + 1 tsp red chili powder & mix well.
7. At this stage add in the fried cubed potatoes and the green chilies with some salt and give a good mix. Once the potato is smeared with colors of the spices, cover and cook for 4-5 mins on medium flame, allowing them to soften.
8. Time to add in the steamed pieces of lau & give a very good mix on medium high heat till combined well with the rest of the spices in the pan. Once coated well add in half a cup of hot water & 3/4th cup thick coconut milk. Mix. Bring to a boil and then reduce flame to medium flame, cover & cook for 8-10 mins. Do not leave it alone, give a mix after 5 mins to stop from sticking to the bottom.
9. After 10 mins add in the remaining 3/4th cup of coconut milk and about 1.tsp sugar along with 2-3 slit green chilies. Taste & adjust seasoning. Allow it to come to a a boil.
10. Take it off the hob, once the gourd & potato is cooked completely. Finish with 1 tsp of ghee. And serve it hot, garnished with some green chilies on top.
Serve it with rice, that's how we ate it.One can also try it with a paratha, if you wish to. There are almost no changes that I can suggest in this recipe honestly. Did I mention this recipe was published years back in an English daily and was conjured by the culinary royalty: Rakhi Purnima Dasgupta.
Adjust the amount of green chili according to your taste-bud folks. Also it is advisable to not chop them very small, the gourd, or you might run into the risk of making a mash of them. The amount of ghee can also be adjusted. The spoon full at the end is a decadence that you can choose to abstain from. As for me, I reserve the peel of the vegetable to be used up later and made into a small side dish that pairs excellently with piping hot steamed rice. About that some other day for sure.
Try this and do let me know your take on it!!
Subho Noboborsho once again to all of you.
The positive effects of lock-down is visible mostly to people who are taking out time to read this blog. Me writing, clicking, editing & then posting out vegetarian recipes is a revelation in itself. You got to give me the credits for it!! Also more because lock-down or not, Bengali new year needs to be celebrated. In the absence of animal proteins or more prominently prawns, here's a veggie version of the famed Malaikari!!
Lau, as we call it in Bengali or Bottle gourd, as it is universally identified has always been something that mommy has been feeding us. Often people are known to drink the juice of this humble fruit (yes it's a fruit according to google, but treated like a vegetable) to keep your body cool in the warm summer months. My mother & the dietitian sister can probably enlist much more benefits of this veggie or fruit or whatever you call it. I stepped in to give it a re-birth in my kitchen because we had to consume it soon( remember wastage isn't a very cool thing), also because mom wouldn't give it a a makeover herself. A friend of mine, doctor by profession took offence at the name given since its exclusively reserved for animal proteins or fishes, either way if you feel the same, and have a better name in your mind, do tell.
Getting down to the job now since lunchtime must be nearby. Folks, do feel free to use up or substitute whatever is handy, without having even the slightest thought to step out & visit the grocer. Let's have a quick look at the ingrediants and then of course we get into the real deal friends!
1. Peel & chop up lau or bottle gourd into medium sized chunks. Peel & chop 2 medium sized potatoes into almost the same sized chunks as well. Slice 1 medium to large red onion & finely chop 4 no green chilies. in a mortar & pestle pound 1" ginger, till it resembles a rough paste.
2. Soak potatoes in salted water till needed and steam the lau for 5 mins.
3. In the meantime make a paste of 2 medium some onions with a tad bit of water. Heat about 1tbsp oil and fry the potatoes and keep aside.
4. Heat 1 tbsp ghee + 1 tbsp mustard oil to the pan. To the cold oil add in 2 dry red chilies, broken. Throw in the following whole spices: 3 nos, green cardamom (crushed) + 1" cinnamon stick, broken into pieces + 2 bay leaves + 4 cloves.
5. Once the oil turns aromatic add in the sliced onions with a a pinch of salt, and cook for 3-4 mins on medium till soft (I cover and cook at this stage).
6. Once the onions get soft add in the onion paste & the pounded ginger & cook till the raw smell disappears and then add in 1/2 tsp turmeric powder + 1 tsp red chili powder & mix well.
7. At this stage add in the fried cubed potatoes and the green chilies with some salt and give a good mix. Once the potato is smeared with colors of the spices, cover and cook for 4-5 mins on medium flame, allowing them to soften.
8. Time to add in the steamed pieces of lau & give a very good mix on medium high heat till combined well with the rest of the spices in the pan. Once coated well add in half a cup of hot water & 3/4th cup thick coconut milk. Mix. Bring to a boil and then reduce flame to medium flame, cover & cook for 8-10 mins. Do not leave it alone, give a mix after 5 mins to stop from sticking to the bottom.
9. After 10 mins add in the remaining 3/4th cup of coconut milk and about 1.tsp sugar along with 2-3 slit green chilies. Taste & adjust seasoning. Allow it to come to a a boil.
10. Take it off the hob, once the gourd & potato is cooked completely. Finish with 1 tsp of ghee. And serve it hot, garnished with some green chilies on top.
Serve it with rice, that's how we ate it.One can also try it with a paratha, if you wish to. There are almost no changes that I can suggest in this recipe honestly. Did I mention this recipe was published years back in an English daily and was conjured by the culinary royalty: Rakhi Purnima Dasgupta.
Adjust the amount of green chili according to your taste-bud folks. Also it is advisable to not chop them very small, the gourd, or you might run into the risk of making a mash of them. The amount of ghee can also be adjusted. The spoon full at the end is a decadence that you can choose to abstain from. As for me, I reserve the peel of the vegetable to be used up later and made into a small side dish that pairs excellently with piping hot steamed rice. About that some other day for sure.
Try this and do let me know your take on it!!
Subho Noboborsho once again to all of you.
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