Lauer Malai Curry (BottleGourd Malai Curry)

The benefits of a well balanced vegetarian diet are many. Low caloric content, low intake of fat and high fiber content are some of the benefits.

The primary reason to have vegetarian food is to improve health. Meats, especially red meat, are high in saturated fats and cholesterol, which are often treated with chemicals that humans are better off without.

This recipe is originally from the kitchen of Thakur Bari (Rabindranath Tagore )
I have naturally adopted it to suit my families tastes. Do try it in your kitchen.

Ingredients:

Lau (gaurd) – 1 medium

Potato – 4 nos

Ghee – 1 tbsp

Turmeric Powder – ½ tsp

Red chilli powder – ½ tsp

Ginger paste – 1 tsp

Onion – 1 (paste)

Sugar – ½ tsp

Salt – as per taste

Coconut milk – 1 cup

Garam masala powder – ½ tsp

Green chillies – 2 nos

Preparation:

Cut lau into big pieces & steam them for 5 min.

 Cut potato into similarly pieces, fry them and keep aside. 

Heat ghee, add turmeric powder, chilli powder, ginger paste and onion paste and fry till golden in colour. 


Then add the sugar, slit green chillies, salt, steamed lau and fried potatoes.  Fry well till the masala coats the vegetables. Then take away the pan from the flame and add coconut milk. 


Simmer on low flame till the coconut milk is thickened and the vegetables are cooked. Add garam masala powder, mix well and serve with steamed rice. You can add some milk if you want a thinner gravy.