Lau er Khosha Baata (Bengali-Style Dish using Bottle Gourd Peels)
Making the best out of waste is actually a very common thing in Bengali households since generations. Bengalis have been cooking with a variety of peels and dishing up the traditional and humble “Baata” or “paste” as a first course with rice. Bengal has seen famine and struggle in its history. So, using every part of the produce or even every part of the plant for that matter is still prevalent. In the lockdown when we all are learning to adhere to a zero kitchen-waste policy, let’s try this recipe of Lau er Khosha Baata using tender bottle gourd peels!
Bottle gourd peels or Lau er Khosha is one such frugal ingredient for Bengalis. Lau er Khosha Baata (Bengali-Style Dish using Bottle Gourd Peels) is one such recipe which is absolutely delicious with steamed rice. You can actually eat the full rice with Lau er Khosha Baata, if made right.
Curious? Here is the no-fail vegetarian recipe of Lau er Khosha Baata with commonly available ingredients. The dish is cooked with generous amount of mustard oil. Try it sometime and let me know at @purabinaha on Instagram or through the comments below. Stay home, stay safe!
Lau er Khosha Baata (Bengali-Style Dish using Bottle Gourd Peels)
Ingredients
- handful (peels of two young bottle gourds) Bottle gourd peels:
- 1 Medium-sized onion (finely chopped)
- 2 Green chilles (finely chopped)
- ½ tsp Garlic paste
- ½ tsp Nigella seeds (Kalo Jeere/Kalonji/Mangrel)
- 4.5 Tbsp Mustard oil
- according to taste Salt
- ½ tsp Turmeric powder
Instructions
- Just before you start, make a paste of the bottle gourd peels by adding little water and keep it covered to avoid darkening. Make sure not to add too much of water.
- Heat oil in a Kadhai. Add the nigella seeds and let them sputter. Add the onion and sauté for a few min. Add the garlic paste, green chillies, turmeric powder and ½ tsp salt. Sauté for around 10 min, sprinkling little water if the onion sticks to the Kadhai.
- Add the Lau er Khosha Baata or the raw paste of the bottle gourd peels and sauté continuously on a medium to high flame until oil separates and it looks dry: about 10 min.
- Serve the delicious Bengali dish with steamed rice.
