Bengali Lauki ka Daalna
Want a quick, easy, and delicious recipe for Thai Bottle Gourd? You can make this savory and sweet stir fry in under 30 minutes using our fresh, locally grown gourds and a few readily available ingredients.
- 2 cups Thai Bottle Gourd, diced (if you’re using young, tender gourds, you can leave the skin on if you wish)
- ½ cup Milk (We recommend coconut milk, but you could use cow, soy, almond or rice based on your dietary preferences)
- 4 teaspoons Clarified Butter (you can substitute coconut oil or olive oil)
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Cinnamon
- 4-6 Cloves
- 8-10 Black Peppercorns
- ½ teaspoon Cumin Seeds
- 2 Green Chilis, chopped
- Salt to taste
- ½ teaspoon Sugar
- Green Cilantro, chopped
Heat the ghee in a pan and add Fenugreeks seed, cloves, cinnamon, cumin seed, black peppercorns. When the spice mixture begins to darken, sputter and pop, add the green chili and sautè for 2 minutes.
Add the bottle gourd and salt to the mixture and cook covered, on low flame until the gourd softens and the mixture becomes glossy.
Add the milk and sugar and cook on medium until liquid cooks down to desired thickness.
Garnish with Cilantro leaves and serve over rice.