2 replies to this topic

[phodni]

Requesting recipes for Lau and Lau Chingri. From previous posts, I understand that this falls under the onion/ginger family. I believe that there is a non-onion/ginger version as well. Would love to learn both. I am in the process of acquiring boris but pl let me know if I can do without as well. Thanks in advance.

[jyotirmoy]

phodni, on 10 December 2009 - 09:47 PM, said:

Requesting recipes for Lau and Lau Chingri. From previous posts, I understand that this falls under the onion/ginger family. I believe that there is a non-onion/ginger version as well. Would love to learn both. I am in the process of acquiring boris but pl let me know if I can do without as well. Thanks in advance.

Lau 3 cups. Peeled and chopped in small pieces.
Tomato 1/2 of a medium finely chopped in small pieces
Green Chilli 3-4 slit through the middle.
Ginger ½” grated fresh
Jeera powder ½ tsp
Red Chilli Powder ¼ tsp or so.
Haldi Powder ~ about 1/4 tsp
Sugar ¼ tsp
Salt to taste
Tej pata 2 small
Dalchini 1” stick
Whole Jeera ½ tsp

Heat Oil in a Kadhai. Apply a bit of Haldi on the Chingris.
Saute the Chingris. Remove and keep aside.
Add phoron in the oil with Tej pata, Dalchini and Jeera
When the Jeera starts sputtering add the finely chopped tomato and green chillies.
Sauté till the tomatoes are soft and mushy.
Add the chopped Lau and sauté for 2 minutes.
Add the grated ginger, the Jeera powder and red chilli powder
Add a little turmeric, add salt and mix well.
Add sauted chingri.
Cover & cook for 2-3 minutes. Intermittently remove the cover and give it a good stir.
When the Lau is cooked add sugar and cook for a minute. The water should have dried up by now and the result would be a dish with no gravy but moist.

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[phodni]

Thx.