Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy).
Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is something that I've loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy) using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
- {Make ready 350-400 gms of Lau/Lauki/Bottle Gourd (Finely Grated).
- {Take To Taste of Salt.
- {Take 1.5 tbsps of Cooking Oil (Any Refined Oil or Mustard Oil).
- {Get 1/2 tsp of Ghee.
- {Take 1/8-1/4 tsp of Hing.
- {Make ready 1 tbsp of Sugar.
- {Prepare 1 tsp of Roasted Cumins & Dry Red Chilli Masala Powder (Homemade).
- {Prepare 1/2 tsp of Garam Masala Powder (Homemade).
- {Get of Tempering Spices:.
- {Make ready 1 tsp of Cumin Seeds (Whole).
- {Get 1-2 of Bay Leaves (Small).
- {Prepare 1-2 of Dried Red Chilli (Whole).
- {Get 1 tbsp of Maida (Mixed with the Warm Milk).
- {Prepare 1 Cup of Fresh Milk (Boiled & Warm).
- {Get 6-7 of Urad Dal Bori (Vadi): It’s an imp. ingredient to be used in this recipe however, without it also the dish is absolutely delectable-(I didn’t have Vadi with me available, hence didn’t use it).
Instructions to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
- Wash, peel off & grate the Lauki & set aside...also, if using the Vadis- Roast the same in a little oil, light brown & set it aside too.
- Heat up a frying pan over a medium-high heat: Add in the Tempering, above-mentioned with the Hing too & allow all that to splatter & release their nice aroma.
- Add in the Grated Lauki now, add in some salt (just a bit, the rest to be added later on post it’s cooked & shrinks in the quantity) & sauté for a minute or so.
- Add in the Roasted Cumins Powder & a pinch of turmeric powder (optional)- But I always do (authentically, turmeric isn’t used at all in this recipe & hence not mentioned in the ingredients list).
- Now, lower the flame at this point- cover the lid & allow it to cook for about 6-8 mins time, as it releases quite a bit of its water content, stirring occasionally.
- Uncover the lid- Cook for the next 5 mins time now, without any cover & putting the flame to the medium now to dry up the excess water in it at this point.
- While the lauki is cooking: Keep the milk mixture for the same ready: Add in some Maida & Sugar to it so as not to get curdled once poured into the pan & the milk should be warm enough.
- Now, once the lauki is well cooked- pour in the milk mixture while stirring continuously at this point, ensuring that the milk isn’t lumped anywhere & gently starts thickening to a smooth paste/gravy.
- Lastly, add in the garam masala powder & the ghee & sauté the same for another 2 mins time & then, turn off the flame & cover it & let it sit on the warm oven for about 10-15 mins standby time before serving hot with hot Rice or Rotis.
- Enjoy the absolutely decadent & delectable DOODH LAU/DOODHI-LAUKI/BOTTLE GOURD IN THE MILK GRAVY with your family & friends.
So that is going to wrap this up with this exceptional food doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy) recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!