Ma, my mother in law is a storehouse of knowledge. She has a very sharp memory as well . Her childhood was spent in Jamshedpur,Tatanagar. Ma lived in the railway quarters in her childhood as her father was in the railways. Grand dad worked in the Millwright shop.
Back then The Jamshedpur RamkrishnaMission was being built. Ramkrishna Misssion monks would visit Bistupur to superwise the work. As the mission was being built, they (Ramkrishna Mission Monks) stayed at the railway quarter bunglow at my in laws. "Our bunglow was big, as all railway bunglows are.We had cows, buffalos.....etc. The sweets we had, were made from their milk. Monks were looked after well. In those days everyone had only home cooked food"says Ma
Bharat Maharaj came to "inaugurate " Jamshedpur Ramkrishna Mission way back when my ma in law was 7-8 years old. He used to have Sada Lau er Tarkari and Suji r Roti...... remembers Ma. He also had one large bowl of milk, now days it would amount to half a litre !! As he was quite old, Maharaj used to have very light food. It had to be prepared by Dida. Dida took bath ,wore Lal Pere motka Sari (Red Border Sari made of Matka Silk) and Bagalpuri Silk er Semij( something just like the nighty we wear now). Maharaj served the food to GOD first and then the food (which was Prasad now) was served to all.
Lau er Sukto is something Ma remembers Maharaj had and she taught it to us, my sister in law Nila and me. Later we discovered, that was also cause Baba, my late Father -in -law loved it and it was a naughty way of ensuring that he got what he loved even when she gave up working in the kitchen herself.......ha ha ha.
As they say, Like father like son. Mr Hubby just loves Lau er Sukto too .
Here's how we do it at our place on a veggie day.....
Tempering :
Mustard Seeds-1/4 tsp
Ingredients:
Bitter Gourd-1,small
Bottle Gourd- 1 medium size ,1/2 kg
Oil-2 tbsp
 |
| Radhuni |
Ginger Paste- 1/2 Tsp, freshly ground
Poppy Seeds-2tsp
Mustard seeds-1 tsp
Cornflour-1 tsp
Milk-2 tbsp
Salt-as per taste
Sugar-as per taste
Method :
This is a Semi-Dry dish. Traditionally had in the beginning of a meal, it is served with plain rice.
Serve at room temperature as this dish has a cooling effect on the stomach . It is served during the summer months.
Grind the Radhuni-mustard and poppy seeds together.
Peel off the Bottle Gourd and put it in water. Drain off water.
Chop the Bottle Gourd into fine small pieces. Steam,drain water and keep aside.
Chop the Bitter Gourd into thin small rings.
Deep fry the bitter gourd and keep aside.
Heat oil in a wok , add the tempering and stir a bit as it splutters.
Add the bottle gourd,stir cook a bit and add all spices and also the bitter gourd. Put a lid and cook for a minute or two. Mix the cornflour with the milk and keep aside.
Then remove the lid and add the cornflour dissolved in milk..Mix well, turn off the flame and give a standing time.
Serve at room temperature.
P.S: Pic coming up
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