Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, bottle gourd leaves and stem fry (lau saker ghonto). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bottle gourd leaves and stem fry (lau saker ghonto) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Bottle gourd leaves and stem fry (lau saker ghonto) is something that I’ve loved my whole life. They are nice and they look wonderful.
Today we will learn Lau Shaker Torkari recipe. It is a very very healthy recipe for us. Eating Lau Shak or Bottle Gourd Leaves is a very good recipe for.
To get started with this particular recipe, we have to first prepare a few components. You can cook bottle gourd leaves and stem fry (lau saker ghonto) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bottle gourd leaves and stem fry (lau saker ghonto):
- Take 500 gms leaves with stem
- Get 1/4 pumpkin cut into cubes
- Prepare 1 potato cut into cubes
- Get 4-5 green chillies chopped
- Take 1 tsp nigella seeds
- Get 1/2 tsp turmeric powder
- Make ready To taste salt and sugar
- Prepare As needed oil
This is a typical "Ghonto" (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, ghee, and sugar, at least this is The Aunt was very strict to not to have non-veg and even onion and garlic like the other Bengali widows then. The aunt cooked Lau Ghonto for Gopal. The tender lau or bottle gourd with its soothing green skin soothes the eyes in harsh summer and because of its high The bottle gourd was used in several different kinds of dishes in my home ranging from the dal, the lau-ghonto which I think was made with milk and. The bottle gourd is called slaouia in Moroccan cuisine and is popular in other recipes from around the world.
Instructions to make Bottle gourd leaves and stem fry (lau saker ghonto):
- Heat oil and temper nigella seeds and green chillies
- Add veggies and saute well adding salt and turmeric powder
- Now add the chopped leaves and stem
- Cover till it is soft and moist
- Add sugar and mix well serve it is ready
Learn how to prepare this edible gourd. Before they're cut up to be used in cooking, the gourds should be peeled and the spongy flesh discarded. Bottle gourd, botanically a part of Lagenaria siceraria is a vine and a member of the Cucurbitaceae family. When young it is utilized as a vegetable in preparations similar to that for squash and once mature it can be dried and hollowed out to make utensils, musical instruments and vessels. Well you're in luck, because here they come.
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