Lau Bori Tarkari
If the boris are hard, keep them immersed in water after frying till they are soft enough to be broken.
Preparation
Grind the posto/poppy and mustard seeds together.
If in the US, dry grind using a coffee grinder.
In a small bowl, mix maida with milk and keep aside.
Cooking
Heat white oil in a kadhai and add kalonji seeds and dry red chillies and fry until the seeds splutter.
Add the cut lauki, cover and cook for 10 minutes on medium-low heat. There is no need to add water since the vegetable contains plenty of moisture.
Add ginger and the poppy-mustard seed paste. Mix well into the vegetables and continue to cook covered for 10 minutes on medium-low heat until the vegetable is cooked well.
Add milk with the maida, and cook uncovered to dryness.
Add the sugar, ghee, mix gently and remove from heat.
Serving Suggestions
Serve with rice and
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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