Lau Ghonto

Lau Ghonto by Ratna Prakash


  1. Gourd (Lauki) – 300 gms, tender green gourd, peeled and grated
  2. Potatoes – 150 gms, diced fairly small
  3. Peas – 1/2 cup, shelled
  4. Grated coconut – 1/2 cup
  5. Ginger – 1 inch piece, finely chopped
  6. Green Chillies – to taste, slit (but dish should not be ‘hot’)
  7. Tej Patta – 1
  8. Garam Masala – 1 pinch
  9. Panch Phoran – 1/2 Teaspoon
  10. Sugar – 1 Teaspoon
  11. Salt – to taste
  12. Coriander Leaves – 1 Tablespoon, chopped
  13. Oil – 2 Tablespoons


Heat oil in a karahi. Add the panch phoran, slit green chilies and tej patta. Once they crackle, add potatoes and peas. Sauté for 2 minutes, add salt and green gourd. Reduce heat. Stir the vegetables frequently, till all the water has evaporated and the potatoes are fully cooked. Now add 1 teaspoon sugar and the finely grated fresh coconut and a pinch of gram masala. Stir. Garnish with chopped coriander and serve hot.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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