Lau Shukto - Squash in Mustard and Poppy Seed Sauce

Lau Shukto

Shukto is a very Bengali dish of vegetables that must include bitter melon as a component. However, some vegetables such as bottle gourd or lau (it's Bengali name) can be cooked on its own, in the same style, and are also called shukto. I have cheated by adding onions (not considered vegetarian) and tomatoes to this Lau Shukto. Our Ninja Chopper came in handy again to dice the vegetables really fine, so that they cook quicker. 

This can be served as a side dish with rice or chapatis.


Ingredients                                                                                                 2 medium size bottle gourd (or 3 large chayote squash), peeled and minced
4 Tbsp. vegetable oil
1/2 tsp. nigella seeds
1 large onion, minced
1 large tomato, minced
1 knob ginger, minced
1 green chili, minced
Paste of 3 Tbsp. mustard seeds + 2 Tbsp. white poppy seeds
salt to taste
1 tsp. ghee
2-3 green chilies, slit
cilantro, minced

Directions

1. Heat oil and sputter nigella seeds and minced green chilies.
2. Add minced onions, tomatoes and ginger, stir and simmer over medium heat until oil resurfaces.
3. Add minced bottle gourd, stir and cover, simmer for 10 minutes until cooked.
4. Pour mustard paste over vegetables, season with salt to taste and cook for 5 minutes more.
5. When all liquids have been absorbed by the vegetables, garnish with ghee, green chilies and cilantro.

Serve as a sice dish with hot, steamed rice.