Lauki Ka Daalna

SpicySpicy Served HotServed Hot
Poor based on 1 Ratings

Listed in : Vegetarian , Special Diets Low Calorie , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Sidedish , 30 Minute Recipes , Cuisine , Cuisine Bengali , Special Diets

Today I post one more great and very healthy recipe from Bengali Cuisines as a main course “Lauki ka Daalna”. It’s really yummy and easy to make with very few ingredients which easily available in every Indian kitchen. Under this recipe, cook lauki or bottle gourd with spices and milk.


Servings: 2 Preparation time:
  • Bottle Gourd, 1 Cup Bottle Gourd, Diced
  • Milk, Producer, Warm, hot 1/4 Cup Milk
  • Ghee, 2 Tsp (Clarifying Butter)Ghee
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/4 Tsp. Fenugreek seeds
  • Cloves, Ground, Clove, Lavang 2-3 Cloves
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 4-5 Black Peppercorns
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1/4 Tsp. Cumin seeds
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1 Cinnamon (Small sized)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 1 Green chili, Chopped
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Brown Sugar, 1/4 Tsp. Sugar
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Green coriander, chopped

Instructions (Preparation Steps):

  • Heat the ghee in pan and add fenugreek seed, clove, cinnamon, cumin seed, and black peppercorns, when they start splutter. Add green chili, saute for 2 minutes.
  • Add clean and chopped bottle gourd and salt. Cook till to soft and glossy on low flame.
  • Now add milk and sugar till to liquid dries up and garnish with green coriander. Serve hot lauki ka daalna as a main dish.

Cook's Tip:
To thicken milk for kheer or basundi faster, add some coarse rice powder dissolved in little cold milk.
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
Mash about six garlic cloves into ½ cup butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze. Slice as needed to melt into meats, vegetables or use as a spread


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