Lauki Mussalam, doesn’t that name contradict the simplicity if bottle gourd. I have had lot of variations in Lauki/Bottle Gourd but this was one of the best I could think of. When I came across this recipe I wasn’t sure how it would turn out. Now a recipe has lot to do with person’s space and as I say that I agree that my cooking too would connect to those who have taste like me. I can have foodies here who might not be able to connect with what I suggest or share here.
But Lauki Mussalam I am sure each would at least be curious to know about it. It’s actually a dish from Rajasthan Kitchen and like all there preparations is highly rich but definitely worth a try. I controlled the oil content and cashew content while I prepared but in case you want to treat your guests add raisins along with chopped cashew. Also catch is in getting the right bottle gourd. Take a small one which doesn’t have lot of seeds in it also while your boil it in water keep changing the sides and only cook it 70%. Now that we are all set lets go try our hands on ‘Lauki Mussalam’!!