Doodh Lau
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Doodh Lau is a sophisticated and mild specialty from Bengal where tender bottle gourd (Lau) is cooked in a delicate milk-based gravy. Unlike most Indian curries, this dish avoids turmeric and red chili to maintain its magnifique white and creamy appearance. It is flavored with minimal spices like ginger and whole cardamoms, creating a very soothing and cooling effect on the palate. In Bengali households, it is often served during the hot summer months as a light yet high-quality lunch. The natural sweetness of the gourd pairs beautifully with the richness of the milk. It’s a very honest and comforting dish that feels like a gentle balm for the stomach. Best enjoyed with a mound of plain white rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Always use tender, young bottle gourd for this dish as it has fewer seeds and a sweeter flavor.
- Avoid using turmeric or red chili if you want the authentic white 'Doodh Lau' look.
- Whisk the milk before adding and ensure it is at room temperature to prevent it from curdling in the hot pan.
Nutritional Information(Per 200ml)
145 kcal
4g
8g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.