LAU-ER KHOSHAR CHECHKI

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INGREDIENTS:
1. Skin of 1 meduim size lau [lauki/ghiya/gourd] [cut in very thin strips like match sticks]
2. Onion 1 medium size [chopped ]
3. Garlic[crushed] 2 tsp
4. Grated fresh coconut 1 cup
5. Tumeric powder 1 tsp
6. Ghee 2 tbs
7. Roasted jeera powder 1 tsp
8. Salt and sugar to taste
9. green chillis 2 sliced lenghtwise

METHOD:
Boil the cut lau skin with water until completely soft.
Drain out the excess water.
Heat ghee in a non-stick fry pan.
Add the crushed garlic and fry till soft and light brown in colour.
Add the onion and fry till soft.
Add the lau skin, green chillis and other masalas.
Cover and cook for a while.
Add salt and sugar to taste.
The dish is a little on the sweeter side.
Add the grated coconut and stir well.
Cook till coconut is soft and well mixed.

PS:Serve this dish with steamed rice.
Bengalis have this dish as a first course in their meal at lunch time.

TIP OF THE DAY:
Always cook vegetables fresh as they taste better.

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