Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis.
This curry specially close to my heart, mom used to make this for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all.
- Louki (lau): 1 small peeled and cut into small pieces
- Potato: 1 medium cut into small pieces
- Green Chillies: 2-3 chopped into pieces
- Vadi: 5-6 (optional)
- Punch-phutana: 1 tsp
- Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)
- Turmeric powder: 1/4 tsp
- oil: 2 tsp
- Salt to taste
- Coriander leaves for garnish
In a kadhai take louki, potato, turmeric powder salt and 1/4 cup of water, cover and cook till the vegetables are 90 percent cooked.
In the mean while heat a fry pan in medium heat and then add the oil and fry the vadi for 5 minutes and keep aside.
Add mustard paste to the almost cooked vegetables and cook them for 7-8 minutes or till the vegetables are cooked through.
Heat a fry pan in medium heat and then add the oil
Add the punch-phutana and let them splutter.
Then add green chilies and mix it and fry, then move the tempering to the boiling vegetables besara.
Mix well and cook till the desired consistency is achieved , personally I prefer the gravy to be a little runny. But its completely your choice.
Roughly crush the fried vadi and add to the beasara just before serving, else it would get mushy. Also if you don't have any vadi you can skip this.
Add the cut coriander leaves and serve it hot with rice and enjoy.
Till then Happya blogging