Lau r Shukto (Bottle gourd in mustard sauce)

Tweet Pin Yummly LinkedIn Email Facebook Share Like Print

This is how it was called by my grand-mother. No, there is no bitter gourd or plantain in this shukto. Shukto is actually a summer dish. While it is raining all over in India at this time, particularly in my hometown, it is quiet hot here in Israel. Also, soon lau or bottle gourd will no more be available in the farmer’s market of Israel . So could not let go of this opportunity to prepare lau r shukto.

This shukto can also be prepared with chalkumro(ashgourd) and cucumber. My mother tells me that my thakuma (grandmother) used to often prepare this dish using them as well.

Lau r Shukto

Course: Main course

Cuisine: Bengali(Indian)

Preparation time: 10 mins

Cook time: 30 mins

Servings: 4-5

Ingredients

1 bottle gourd of around 1 Kg peeled and shredded
8-10 boris/ lentil dumplings
1 tablespoon of yellow mustard seeds
1 tablespoon of black mustard seeds
½ teaspoon of methi seeds
2 – 3 bay leaves
1 teaspoon of radhuni (wild celery seeds) soaked in water and ground
1 teaspoon of grated ginger
Salt to taste
½ teaspoon of sugar
1 tablespoon of ghee
2 tablespoons of mustard oil

Directions

Soak both types of mustard seeds in water and make a paste with 1 teaspoon of salt. Keep aside.
Heat oil in a kadai. Fry the boris and keep them aside.
To the remaining oil, add the methi seeds and bay leaves. As the oil turns aromatic, add the shredded bottle gourd to the kadai.
Cover and cook the bottle gourd till completely done. You will not have to add water to the kadai as bottle gourd releases water.
Now add the mustard paste and fold everything together and continue cooking on medium flame.
Adjust the salt, add sugar, ginger paste, radhuni paste and the ghee.
Crumble the fried boris and add them to the kadai. Fold everything together and cook for 2-3 minutes till all the flavors meld and the boris soak up the sauce.
Turn off the flame. Enjoy!!!

Notes
You can try this recipe with chalkumro(ash gourd) and cucumber.

Step by step instructions to prepare Lau r Shukto

Soak both types of mustard seeds in water and make a paste with 1 teaspoon of salt. Keep aside.

Heat oil in a kadai. Fry the boris and keep them aside.

To the remaining oil, add the methi seeds and bay leaves.

As the oil turns aromatic, add the shredded bottle gourd to the kadai.

Cover and cook the bottle gourd till completely done. You will not have to add water to the kadai as bottle gourd releases water.

Now add the mustard paste and fold everything together and continue cooking on medium flame.

Adjust the salt, add sugar, ginger paste, radhuni paste and the ghee.

Crumble the fried boris and add them to the kadai. Fold everything together and cook for 2-3 minutes till all the flavors meld and the boris soak up the sauce.

Turn off the flame. Enjoy!!!

Thank you for stopping by. If you like the recipe please hit like. Follow us on Instagram and Facebook. If you prepare this dish and publish your photos on Facebook and Instagram do not forget to tag #theepicureanfeast