Lau Khoshar torkari (curried bottlegourd peel)

Submitted by: Mala D

Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((

Ingredients:
Peels from a 700 gms Lau

Potato: 1 medium/small
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp

Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.

Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.

Teetar shuktor Dal

Recipe by: Mala D


This dal is made during the hot summer months as it's supposed to cool the body. But it's great to have it any other time or when you wish to go easy on your stomach!



Ingredients:
Split moong dal: 125 gms
Bottle gourd (lauki): 1 medium size
Bitter gourd (karela): 1 nos
Ginger: 2 inches
Bay leaf: 2 nos
Mustard(rai)seeds: 1/2 tsp
Fenugreek(methi) seeds: 1/2 tsp
Ghee/refined oil: 1-1/2 tbsp
Salt: to taste
Sugar: 1tsp
Water
Refined oil: 3-4 tsp



Method:
Wash the moong dal once & pressure cook it with 1/2 tsp salt & one glass of water. Turn off the flame just when the pressure starts building up.cool it.
Peel the lauki & chop into big chunks. Wash it & keep aside.
Cut the karela into thin half-moon shapes, wash & dry it.
In a small pan, heat a little oil 3-4 tsp & fry the karela pieces. Drain oil & keep aside.
Now smoothen the dal with a whisk, add more water & lauki pieces.
Pressure cook till one whistle. Cool it.
Peel, wash & then finely grate the ginger.
Heat ghee/oil in a deep vessel, temper with mustard & fenugreek seeds & bay leaves. Add ginger & mix well. Increase flame & pour dal over the tempering. Now add the fried karela pieces. Mix well & add more salt. Add the sugar & bring the dal to boil. The lauki pieces can now be cut into small size. The consistency should be medium - neither thick nor thin. Serve hot with rice.