Lau Er Khosha Bhaja Recipe – Bottle Gourd Peel Stir Fry
Description
Lau Er Khosha Bhaja is a simple yet flavorful Bengali dish made from the often-discarded peel of bottle gourd (lauki). Tossed with aromatic spices and vegetables, this recipe transforms the humble bottle gourd peel into a delicious stir-fry that can be enjoyed as a side dish or a light accompaniment to a meal. The combination of mustard oil, turmeric, and poppy seeds adds a delightful depth of flavor, making it a perfect addition to your everyday Bengali meal.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) peels, sliced | 2 cups |
| Potatoes (Aloo), sliced | 2 |
| 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 |
Preparation Time
25 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Vegetables:
Start by peeling the bottle gourd (lauki). Slice the peels very thinly, ensuring that you remove any tough or hard parts. Peel and thinly slice the potatoes as well. Set these aside for later use. -
Heat the Oil:
In a frying pan or wok, heat the mustard oil over medium heat. Once the oil is slightly hot, add the dry red chillies and kalonji seeds (onion nigella seeds). Let them sizzle and crackle, releasing their fragrance into the oil. -
Cook the Potatoes:
Immediately after the seeds start crackling, add the sliced potatoes to the pan. Sprinkle a pinch of salt over them and stir gently. Cover the pan and let the potatoes cook on medium heat until they become slightly soft, stirring occasionally. -
Add the Bottle Gourd Peels:
Once the potatoes are cooked through but not fully tender, add the bottle gourd peels to the pan. Stir everything together and cover the pan again. Allow the bottle gourd peels to soften, which should take just a few minutes. -
Season the Dish:
After the bottle gourd peels are softened, add the turmeric powder, green chillies, poppy seeds, sugar, and adjust the salt to taste. Mix everything together thoroughly, ensuring the spices are well combined with the vegetables. -
Finish the Stir Fry:
Let the Lau Er Khosha Bhaja cook for a few more minutes, allowing the flavors to meld together. Check for seasoning, and adjust the spices or salt if necessary. -
Serve:
Once the stir-fry is ready and the spices have fully integrated, transfer it to a serving dish. Serve hot with steamed rice, Bengali-style Lau die Tetor Dal, and a bowl of curd for a traditional Bengali meal.
Serving Suggestions
Lau Er Khosha Bhaja is best enjoyed with a bowl of fluffy steamed rice, along with other traditional Bengali dishes like Lau die Tetor Dal (a bottle gourd lentil soup) and a serving of fresh curd (yogurt). This combination makes for a wholesome, comforting meal perfect for the everyday lunch.
Notes:
- Mustard Oil: The use of mustard oil in Bengali cooking imparts a distinct flavor. If you don’t have mustard oil, you can use vegetable oil, though it may alter the traditional taste slightly.
- Adjusting Spice Levels: Feel free to adjust the number of green chillies to suit your spice preference. For a milder version, reduce the chillies.
- Vegan Adaptation: This recipe is naturally vegan, making it a great option for plant-based diets.
With its simple ingredients and easy preparation, Lau Er Khosha Bhaja is an excellent way to make use of bottle gourd peels, turning them into a flavorful and nutritious side dish that will make your meals even more enjoyable.
