Lau’er Khosha Bhaja (Bottle Gourd Skin Fry) 💁🏻‍♀️

Name: Lau’er Khosha Bhaja (Bottle Gourd Skin Fry) 💁🏻♀️
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 750-900 gms Bottle Gourd: We just need its skins herein & not the vegetable; As per taste Salt; as per taste Sugar; 2 tbsps Mustard Oil; 1 Dry Red Chilli; 1 tsp Nigella Seeds or Kalounji; 1 tbsp Postodana or Khus-Khus; 1 Green Chilli ,Slit

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This may not be known to all but a very easy & commonplace one to all the Bengalis across...!!!
Can’t express more in mere words- A must try for all...!!!

#GA4
#WeeK21
#BottleGourd

This may not be known to all but a very easy & commonplace one to all the Bengalis across...!!!
Can’t express more in mere words- A must try for all...!!!

#GA4
#WeeK21
#BottleGourd

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This may not be known to all but a very easy & commonplace one to all the Bengalis across...!!!
Can’t express more in mere words- A must try for all...!!!

#GA4
#WeeK21
#BottleGourd

This may not be known to all but a very easy & commonplace one to all the Bengalis across...!!!
Can’t express more in mere words- A must try for all...!!!

#GA4
#WeeK21
#BottleGourd

Saved

Ingredients

30 mins (prep to dish)

2 people

750-900 gmsBottle Gourd: We just need its skins herein & not the vegetable
As per tasteSalt
as per tasteSugar
2 tbspsMustard Oil
1Dry Red Chilli
1 tspNigella Seeds or Kalounji
1 tbspPostodana or Khus-Khus
1Green Chilli ,Slit

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Steps

30 mins (prep to dish)

1

First up: Slice the very skins of the Bottle Gourd into thin Juliennes & keep the vegetable for later use.Wash well the cut Lauki skins under the running water & soak in water for about 10-15 mins time, then strain it out & set aside.
2

Heat a frying pan over the medium flame & add in the oil- Goes in the Green Chilli, Red Chilli & Nigella Seeds, sauté gently for a minute- Goes in the Lauki Juliennes into the pan, sauté- add in the salt & sugar.
3

Reduce the flame to low-medium while sautéing. Stir occasionally in between a few times- let it cook for another 6-8 mins time or even 10 mins perhaps, add in the Posto in it at this point & mix everything well together until nicely combined.
4

Allow it to cook again for another 5 mins time- Turn off the flame & let it sit in the oven for the next 10 mins time before serving it hot.
5

Dish out & serve it hot with the piping hot steamed rice & dal. accompanied by the rest of other Sabji & Curry 🍛 ENJOY 😋 the very traditional BONG CUISINE on your plate 💁🏻‍♀️

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on February 03, 2021 17:54

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻