Recipe - Lauki/Dudhi cooked with milk ( Sorakaya/Anapakaya paalu posina kura)
Bottle gourd curry cooked with milk
Summary:
Lauki is very easy to digest and is considered very healthy according to Ayurveda. Lauki can be cooked as a vegetable, dal or chutney. Tenderness of the Lauki can be determined by examining the skin. The skin should be soft and easily scraped with the finger tip when tested. You get better results when the lauki is very fresh i.e. consumed soon after picking.Lauki as a vegetable, is very simple to cook and bland in taste. For those who can't handle too much spice, lauki is for them. In south india, red chilli powder is not added to the cooking. The spice is added by green and red chillies only. Zuccini can be replaced for Lauki squash.
Ingredients:
- Lauki - 4 cups (chopped)
- Carrots - 1/2 cup (chopped - optional)
- Green chillies - 1
- Red chilli powder - 1/2 teaspoon (optional)
- Chana dal (bengal gram) - 2 teaspoons
- Cumin seeds - 1/2 teaspoon
- Mustard seeds - 1/2 teaspoon
- Curry leaves - 1 stalk
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Turmeric - 1/4 teaspoon
- Hing - 1/4 teaspoon
- Ghee - 1 teaspoon
- Milk - 1/4 cup
Process:
Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for few seconds. Add chopped carrots to the seasoning. Fry it for 2 minutes.
Add Lauki, salt and turmeric, mix well. Cover the dish and let it cook till lauki is almost cooked (10 minutes approx).
Uncover the dish, add milk and sugar. Mix well, cook till carrot and lauki are cooked. Serve hot with roti or rice.
Serve hot with roti or rice.
Preparation time: 20 - 30 minutes
# Servings: 4
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