Lauki ka Daalna

Method

Heat the clarified butter and add the peppercorns, cloves, cinnamon, fenugreek seeds, cumin and the black cardamoms.

When slightly darkened, add green chillies.

When glossy, add the bottle gourd and salt.

Stir around over high flame to coat well with ghee.

Lower the flame and cook covered, till the bottle gourd becomes tender and cooked through.

Add sugar and milk, cook over medium flame till the excess liquid dries up.

Serve hot garnished with coriander leaves.