Lau Ghanta Recipe

Cooking Directions

• STEP 1.Peel and chop the bottle gourd, potatoes, carrots, and other vegetables.
• STEP 2.Heat oil in a pan and add cumin seeds, bay leaf, and dried red chili for tempering.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add the chopped vegetables and mix well. Cook for a few minutes.
• STEP 6.Add water and cover the pan. Let it simmer until the vegetables are cooked and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to peel the bottle gourd before chopping it.
• You can add other vegetables like peas or bell peppers for variation.
• Adjust the spice levels according to your preference.

Storage and Serving

• Lau Ghanta can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve Lau Ghanta with steamed rice or roti for a complete meal.