Lau Er Khosha Bhaja Recipe: Bottle Gourd Peel Stir Fry
Lau Er Khosha Bhaja, a delightful Bengali stir-fry, is made from the often discarded bottle gourd (lauki) peels. This humble yet aromatic dish brings out the earthy flavors of bottle gourd peel combined with the richness of mustard oil and a touch of traditional Bengali spices. Simple yet flavorful, Lau Er Khosha Bhaja is a perfect side dish that pairs beautifully with steamed rice, Bengali-style dal, and a refreshing bowl of curd for an everyday meal.
Recipe Overview
| Course | Lunch (Side Dish) |
|---|---|
| Cuisine | Bengali |
| Diet | Vegetarian |
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) – peels | 2 cups |
| Potatoes (Aloo) – sliced | 2 medium |
| Mustard oil | 3 tablespoons |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Green chillies – cut lengthwise | 4 |
| Sugar | 1 teaspoon |
| Poppy seeds | 1 tablespoon |
| Dry red chillies | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Nutritional Information
(Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22g |
| Protein | 2g |
| Fat | 4g |
| Fiber | 6g |
| Sodium | 120mg |
Instructions
-
Prep the Ingredients:
Start by peeling the bottle gourd (lauki) and slicing the peel very thin. Similarly, peel the potatoes and slice them thin as well. The thinner the slices, the quicker they cook and absorb the flavors. -
Cook the Potatoes:
Heat the mustard oil in a frying pan or wok over medium heat. Once the oil is slightly hot, add the dry red chillies and kalonji (onion nigella) seeds. Allow them to crackle for a few seconds to release their flavor into the oil. -
Add the Potatoes:
Once the seeds crackle, immediately add the sliced potatoes to the pan. Sprinkle a pinch of salt over them and stir well. Cover the pan and cook the potatoes on medium heat for about 6-7 minutes, stirring occasionally. The goal is to slightly soften the potatoes but not cook them fully yet. -
Add the Bottle Gourd Peels:
Once the potatoes are soft but not completely cooked, add the thinly sliced bottle gourd peels. Stir well and cover the pan. Let it cook for another 3-4 minutes, allowing the bottle gourd peels to soften. -
Spice It Up:
When the bottle gourd peels have softened, it’s time to add the spices. Sprinkle in the turmeric powder, green chillies, salt, poppy seeds, and sugar. Stir everything together well, making sure that all the spices coat the potatoes and bottle gourd peels evenly. -
Cook to Perfection:
Continue sautéing the Lau Er Khosha Bhaja on medium heat for another 5-6 minutes, stirring occasionally. The vegetables should be tender and well-coated with the masala. The sugar will add a slight sweetness to balance the heat from the chillies and the bitterness of the bottle gourd peel. -
Taste and Adjust:
Check the salt and adjust the seasoning to taste. You can also add a bit more sugar if you prefer a sweeter dish or increase the green chillies for an extra kick of heat. -
Serve and Enjoy:
Once the Lau Er Khosha Bhaja is cooked and all the flavors are well combined, transfer it to a serving bowl. Serve hot with steamed rice, Bengali-style dal (Lau die Tetor Dal), and a bowl of fresh curd for a complete and satisfying Bengali meal.
Serving Suggestions
Lau Er Khosha Bhaja is traditionally served with Steamed Rice, Lau die Tetor Dal (Bengali-style sour and sweet lentil soup), and fresh curd (yogurt) for a comforting and wholesome meal. The stir-fry makes a great accompaniment to other vegetable dishes, meats, or can even be enjoyed on its own with some warm chapati or paratha.
Tips for the Perfect Lau Er Khosha Bhaja
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Use Mustard Oil: Mustard oil is a key ingredient in Bengali cuisine and adds a unique sharpness and depth of flavor. If mustard oil is unavailable, you can substitute it with vegetable oil, but the taste may differ.
-
Adjust the Heat: If you prefer a spicier dish, feel free to increase the number of green chillies or even add a pinch of red chilli powder.
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Don’t Overcook: Be mindful not to overcook the vegetables. The potatoes should be slightly tender, and the bottle gourd peels should retain a bit of crunch. Overcooking can cause the dish to become too mushy.
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Experiment with Other Vegetables: You can easily add other vegetables such as eggplant or carrots to the mix, making the dish more colorful and nutritious.
Why You’ll Love Lau Er Khosha Bhaja
Lau Er Khosha Bhaja is a perfect example of how Bengali cuisine transforms simple, everyday ingredients into something extraordinary. The bottle gourd peels, often discarded, are given a new life in this stir-fry, becoming a delicious, healthy, and sustainable addition to your meal. With its balance of spices, sweetness, and heat, this dish is sure to surprise your taste buds and bring a little taste of Bengal into your home.
So, whether you’re a fan of traditional Bengali dishes or simply looking for a new way to incorporate bottle gourd into your diet, Lau Er Khosha Bhaja is a must-try recipe that’s as comforting as it is flavorful.
Enjoy your meal!
