Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste)
Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste)

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lau shaager morich jhol(bottle gourd and leaves in poppy paste). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook lau shaager morich jhol(bottle gourd and leaves in poppy paste) using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste):
  1. Make ready 2 cup lauki(bottlegourd)
  2. Prepare 1 bowl lauki shaag(bottlegourd leaves with stems)
  3. Make ready 2 green chillies sliced
  4. Get 1 dry red chilli
  5. Take 2 tbsp green peas
  6. Take 1 tbsp poppy seed paste
  7. Take To taste salt and sugar
  8. Take 1/4 tsp kalonji (nigella)
  9. Prepare 1/4 tsp radhuni (caraway seeds)
  10. Get 1/4 cup water
  11. Make ready 1 tbsp coriander chopped
  12. Take 1 tsp whole wheat flour
  13. Take 2 tsp mustard oil
Steps to make Lau Shaager Morich Jhol(Bottle Gourd and Leaves in Poppy Paste):
  1. Cut the stems of bottlegourd into 2 inch pieces and pressure cook them upto1 whistle.Clean,wash and chop the leaves.Another option is to use pumpkin leaves.Chop bottlegourd into half inch sticks.Heat mustard oil and sprinkle 1 dry red chilli,nigella and caraway seeds.Fried lentil dumplings or bori/vadi may also be added but optional.Now add the bottlegourd,green peas, slit green chillies, salt and sugar to taste.
  2. Add the boiled stems,chopped leaves and toss.Cover and cook on low flame.Add poppy seed paste when nearly done.Cook till dry.Garnish with slit red chilli.Serve as a side dish with rice and dal.

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