Name: North Indian Style Traditional Preparation Of Lauki Sabzi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

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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.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dessert

Cuisine Indian

Servings people

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.