Dudh lau, bottle gourd in milk with cumin

Ingredients

• 1 butternut squash, cut into cubes
• 250 ml of milk
• 1 tablespoon of mustard oil
• Salt to taste
• A pinch of sugar
• 1 dried chili pepper
• 1 teaspoon of cumin paste
• 1/2 teaspoon of ginger paste
• A pinch of asa-fœtida (hing)
• Fried plantains (optional)

Heat the oil in a frying pan, then brown the asa-fœtida and dried chili powder for the tadka.

Stir gently, add the chopped squash, brown it slightly, then add a pinch of salt, sugar, ginger paste, and cumin paste.

Cover and cook until the squash is tender.

The squash releases its water during cooking, and it is in this water that it cooks; there is no need to add any extra liquid.

When the liquid comes to a boil and reduces slightly, pour in the milk and stir until the broth thickens. You can add the fried onions at this point.

Before removing from the heat, drizzle with a small amount of mustard oil and serve hot with rice.