Thursday, July 10, 2008

Lau mung sukto

100 gms. Mung daal.
200 gms. bottle gourd (Lau).
1 tablespoon of grated ginger.
1 teaspoon turmeric powder.
2 red chilis.
2 or 3 green chilis.
1 teaspoon mustard.
2 bay leaves
1 teaspoon oil.
coriander leaves.

1. Wash Mung daal and boil it in a pressure cooker adding a teaspoon of salt.

2. Cut bottle gourd in cubes and add to the boiled mung daal in the pressure cooker and let it cook for 5 mi in low flame. Open the lid of pressure cooker and add turmeric powder and mix well.

3. Heat oil in a pan and add bay leaves, whole red chilis and mustard. When the mustered splutters pour the daal mixture . Add 2 green chilis, grated ginger and half a teaspoon of sugar and cook it under medium flame for about 6 to 8 minute.
4. Garnish with coriander leaves and Lemon slices.
5. Serve hot with plain rice.


Atanu said...

Looks Yummy!!

Anonymous said...

Its cool, but what i know Shukto is always a bitter gourd recipe.....keep cooking.

joy said...

Pls put some long and thinly cut pieces of fried bitter gourd and avoid the Lemmon and coriander!


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