Sada Lau ...as my mom calls it

Sada Lau or Dudh sorshe die lau is a staple in West Bengal during the summer. Its called Sada lau only because we do not add turmeric to it. It is supposed to act as a coolant during the heat.
 
Mom, being a pure Ghoti makes it on a bit sweeter note. She often adds maida or wheat flour to it to give it a creamy look. She obviously makes it pretty well. Proof being the fact that Baba, who is a self proclaimed veggie hater, eats this without uttering a word.
 
Now at in-law's, sweet is almost barred in all recipes. Firstly mom-in-law is highly diabetic and next obviously because they are Bangals and which sane Bangal adds sugar in their food!!?? I, however sometimes get tired of all this saltiness and crave for some sweet Lau or Mocha or Thor.

Then suddenly one day Hubby gets bored of the usual Lau Bori and Lau Chingri. I make him Lau Peyaj Posto (That I will post another day). Now he is even bored of that.

So today I eventually take a risk, and a big one that too. I try out mom's Sada Lau. Hubby should have had it at my house by this time, but mom tries to avoid all sweet stuffs when he is around.

Anyways now I am sure this is a fool proof recipe. Hubby and even mom-in-law got bowled out. Hubby had actually had it packed in his lunch box today. He called up just to say that he loved it. Now that's called success!! Yippee for me....now I can have some sweet stuffs occasionally.
 

Servings: 4 to 5
 
Ingredients:

1 small Bottle gourd
2 tsp. green chilli paste
1 tsp. whole black mustard
2/3 whole dry red chilli
4 tbsp. milk 
1 tbsp. + 1 tsp. mustard paste (I mix both white and black mustard for this ...2:1 ratio)
1 tbsp. sugar (add this according to your taste but I suggest try the sweeter version once)
Salt to taste
2 tsps. oil

Recipe:

Shred the bottle gourd (keep the peel for other recipes). Heat oil in a pan. Add the red chilli. Once it  darkens, add the mustard seeds and wait them to splutter. Now add the shredded bottle gourd and salt and cover the pan.

The bottle gourd will release loads of moisture which in turn will also cook it. Once all the water dries out, add the green chilli paste and sugar (I added 2 Sugarfree pellets). Cook it for some more time.

Now mix the mustard paste with milk and add this to the dish. Cook it for another minute maybe or till the milk dries off partially.

This is ready now. However, try to have it once it comes to room temperature.

Tips:

1. You can add the mustard paste separately and then mix some maida with the milk and add it.
2. Add grated coconut to the dish if you want it a bit more yummy.