Lauer halka tarkari ( bottle gourd curry)

1 small size bottle gourd
1/2 tsp of black cumin seeds
3 or 4 green chilies
A pinch of turmeric powder
1 bay leaf
1 tbsp of mustard oil
1 tsp of sugar
Coriander leaves for garnishing

Wash & cut bottle gourd into small square pieces. Heat oil in a pan. Add bay leaf and black cumin seeds. When it stops spluttering add bottle gourd pieces. Add turmeric powder and salt to taste. Add slit green chilies and sugar . Cover the pan. Let it cook in low heat. If the gourd is fresh it will give out its own water & it will get cooked in it.When the gourd is tender & cooked, take it out and garnish with some coriander leaves.

This recipe is also good & healthy in summers as its not spicy. You can have it with rice.

Kacha amer chatni ( Raw mango chatni)

Ingredients
1 raw mango
5 tbsp of sugar
1/2 tsp of salt
1/2tsp of panch forun (its a mixture of black cumin seeds,fenugreek seeds,fennel seeds, mustard seeds,cumin seeds)
1 piece of dry red chilly
A pinch of turmeric powder
2 tsp of mustard oil

Peel raw mango and cut into slices. Heat oil in a pan, when hot add panch forun & red dry chilly( make it into small pieces) When it stops spluttering add sliced raw mango. Fry a little bit, do not make it brown, add salt, a pinch of turmeric powder,sugar and 5 cups of water. Let it boil. When the sliced mango becomes soft,its done. After cooling refrigerate it. Serve cool.
We Bengalis have it after lunch. Its a summer dish. It keeps the body temperature cool in excessive heat.