Lau Ghonto

Lau Ghonto by Ratna Prakash

Ingredients

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

Method

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.