This is a traditional gourd and bitter gourd and lental recipe preparation flavoured with radhuni,methi powder and ginger crush and mustered oil and this recipe is a classic and exotic Bengali recipe. This recipe served with hot steamed rice during lunch. The natural colour of the vegetables is intact and the end product is a vibrant main course.
North Indian Style Traditional Preparation Of Lauki Sabzi Recipe
A lauki sabzi recipe is traditional bengali style dish. It is a best combination of your breakfast. This is healthy dish for your housemates, simple ingredients are used in this dish.
Ingredients
Lauki Sabzi Recipe
- 1.50 kg lau
- 1.00 cup lintel
- 2.00 nos bitter gourd
- 0.25 tbsp methi dust
- 0.25 tbsp mustered seeds
- 0.50 tbsp ginger paste
- 1.00 tbsp salt
- 0.25 tbsp turmeric powder
- 0.50 tbsp sugar
- 2.00 tbsp oil
Instructions
Lauki Sabzi Recipe
- Take a lau and keep aside then take two bitter gourd and take some ginger, all those things bring together and keep aside.
- Pill the lau and clean with water and chop the lau and then cut the bitter gourd and clean with water all those things bring together and keep aside.
- Then take some lintel and clean with water and keep aside with chopped lau and chopped bitter gourd and ginger all those things bring together.
- Take a pressure cooker then add the chopped lau and washed lintel and some salt then add some water and boil it.
- Then chush the ginger and keep aside, take some mustered seeds and crush the methi and all masalas are keep aside.
- Then hot a pan and add some oil in it and add the bitter gourd and some salt and fry this in high flame.
- Then add the mustered seeds in to the fried bitter gourd leave for few seconds then add the ginger and methi powder and cook for one minutes in low flame.
- Then add the boiled lintel and lau and some salt and sugar and cook for five minutes in high flame and off the gas oven.
- Then serve hot the lau suktoni in a serving bowl. Serve this recipe with hot steamed rice as the starter in a bengali meal.
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