Friday, June 26, 2015

Lau Shukto / লাউ শুক্তো

For a Bengali, a lunch spread has to begin with a Shukto. We love our Shuktos and there are just so many variations of this delicacy! Back home every mom have their unique ingredient/way of making this dish. I learned to make Lau shukto from my mother-in-law.

This recipe is very easy, it's light but full of flavor and apt for those hot summer afternoon lunches. I guarantee this dish will soothe your soul :)


Bottle Gourd / Long Melon / লাউ - 1 (Big or Medium size)
Ginger - 1" Piece (Chopped)
Mustard Seeds -1/2 Tsp
Celery Seeds (রাধুনী) - 1/2 Tsp
Salt - According to Taste
Turmeric Powder - 1/4 Tsp
Cilantro (Chopped)
Green Chili (Optional)

Peel and finely chop the bottle gourd.

Heat 1 Tsp oil in a pan or kadhai.
Add the mustard seeds and celery seeds to it.

Once it starts to crackle add the bottle gourd, ginger, salt, turmeric powder and mix well. Cook it covered on a low flame. No need to fry.
The bottle gourd will release water and will get cooked in this liquid itself. Stir occasionally.
Once it is well cooked, add the chopped cilantro.

This dish in general is supposed to be a little watery, so add water if needed. (In the above photos, almost all of the liquid dried up by the time I was done)
I generally don't add green chili in Shukto, but you can add a couple if you want.