Dudh Lau(bottle gourd with milk) and Lau-er Tarkari(vegetable medley with bottle gourd)

Today I'm posting two quick recipes of Bottle gourd/white gourd/lauki/lau...which is really in demand in Summer. As I live in a hot place, like Singapore, I always keep a bottle gourd in my fridge. Due to its high water content, it is very cooling. The cooked Bottle Gourd is also cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders. Above that, bottle gourd is low in fat and cholesterol yet high in dietary fibre. It is rich in iron and also has vitamins C and B complex.    
    Did you Know : A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice.

DUDH LAU (Bottle gourd cooked in milk)

Ingredients : 
Bottle gourd : 2-3 cups(finely chopped)
Green chilli : 1 or 2(slitted)
Milk : 1/2 cup
White flour or atta : 1 tsp.
Bay leaf : 1
Dry red chilli : 1 
Cinnamon stick : 1(1")
Cardamom : 2-3
Cumin seed : 1 tsp.
Sugar : 1/2 tsp.
Turmeric powder : a pinch
Salt to taste
Oil : 2 tblsp.

Method : 

• Take a wide pan and cook bottle gourd pieces without water and a little salt added till done. Add green chilli in there. No need to add water as bottle gourd will release a lot of water while cooking, but if you see there is not much water released, than add very little water and cook until done.
• Mix milk with flour and make a smooth paste. Once the Lauki/Gourd is cooked, add the milk and mix gently. Set aside.
• Heat oil in another pan, temper with bay leaf, Green Cardamom, cinnamon,  cracked dry red chili and whole cumin seeds. When the spices change their colour, add cooked bottle gourd. Add turmeric powder, salt to taste and sugar.
• Saute for 3-4 minutes. When all the liquid has dried up, remove from heat. You can decorate this dish with fried boris. but I love just as it is. SO enjoy this lightly seasoned bottle gourd dish with hot steamed rice.

Lau-er Tarkari : A Mix-vegetable medley with Bottle Gourd in main role, cooked in mustard seed paste 

Ingredients :

Bottle gourd : 2 cups(cut into medium chunks)

Potato/sweet potato/Taro(arbi/kochu)-any one of them : 1(medium-cut into chunks)

Parwal/pointed gourd/Patol : 2-3 (cut into rings)

Pumpkin : few chunks

Ridge Gourd/ Jhinge : few chunks 

Brinjal : few chunks

Dry red chilli : 1(cracked)

Green chilli : 2(slitted)

Turmeric powder : 2 tsp.

Black Mustard seed : 1/2 tsp.(for tempering) + 11/2 tsp.(grind into powder)

Roasted Cumin seed powder : 1-2 tsp.

Method :

• Cut all the vegetables into medium size chunks.
• Heat oil in a pan, temper ith cracked dry red chilli and 1 tsp. mustard seed. When seeds start to pop, add all the vegetables except ridge gourd(as it cooks really fast, we'll add them at the end). 
• Saute for 2 minutes adding turmeric powder and green chilli. Add 1 cup water and cover with a lid to cook. Meantime, grind rest of the mustard seed in to powder, adding a pinch of salt. Mix with little water and set aside.
• When vegetables are almost cooked, add ridge gourd and mustard seed paste. Mix well and let it cook for 2-3 minutes without lid. When water is almost dried up(this is a semi-dry kind of dish, so little bit of gravy should be there), check the seasoning. Remove from heat.
• Garnish with roasted cumin seed power(roast cumin seed and grnd into powder when hot). This gives this dish a special touch and flavour. Enjoy with hot steamed rice and a bowl of dal. 

This two bottle gourd dishes are definitely taking part in Priya's Flavours of Bengal event, started by Nayna of Simply.Food 
And Lau-er tarkari along with Sorshe begun(Brinjal in mustard sauce) and Sorshe Sim(Broad/flat beans in Mustard sauce) are going to take part in Kiran's CWS : Mustard Seed event, started by Priya of Priya's Easy N Tasty Recipes