When I was growing up, there were quite a few vegetables that I ran from. Lau (or
And while I dislike Lau, my husband loves it. So we have quite a few preparations of Lau at home. This lau pachadi is a quick win for both of us.
Lau peeled and then grated - about 2 cups
1 cup of yogurt
1 tea spoon of mustard seeds
2-3 green chilies
handful of curry leaves
1 inch of ginger grated
salt to taste
1 tea spoon of oil
Take the bottle gourd peel the skin and grate it to get about 2 cups.
Take a pan and heat oil in it. Once the oil is hot, add the mustard seeds, green chilies, grated ginger and the curry leaves.
Mix well and add the bottle gourd and salt and cover and cook for 7-8 minutes until the water from the lau evaporates.
Take off the heat, add the yogurt and some water and serve.
This goes well with rice and lasts well in the refrigerator.