Lau Khosha Ghonto
Lau Er Khosha Bhaja literary translates to Bottle Gourd Peel Stir Fry. It is a humble side dish, typically paired with steamed white rice and lentil stew. It might sound interesting for some, probably even bizarre for others, but for most Bengali’s, this is an everyday comfort food.
Lau Khosha Ghonto
Lau Er Khosha Bhaja literary translates to Bottle Gourd Peel Stir Fry. It is a humble side dish, typically paired with steamed white rice and lentil stew. It might sound interesting for some, probably even bizarre for others, but for most Bengali’s, this is an everyday comfort food.
Open in Cookpad AppSteps
- 1
Cut the bottle gourd peel slices into juliennes
- 2
Pour enough water in a medium saucepan to boil the sliced peels. Place the pan in medium high heat and when the water is hot enough, sprinkle half of the salt and drop the sliced peels. Boil for 5 minutes and then drain it on a colander
- 3
Place another pan in medium heat and pour the oil. When the oil is hot enough, drop the dried lentil dumplings and fry them until they turn golden brown. Take it off in a bowl and keep it aside to be used later.
- 4
In the same pan, add the bay leaves, dry red chili and nigella seeds. Allow it to sizzle for a few seconds and then, drop the boiled peels. Sprinkle rest of the salt, turmeric and give it a stir. Cover the pan and allow it to simmer for 5 minutes. Then, take off the lid and stir it once. Cover the pan once again and cook for 3 more minutes.
- 5
Slit the green chillies and add to give a spicy taste.
- 6
Pour ¼ cup of water into the pan. Cover and let it cook for 5 minutes. Then, sprinkle the sugar and give it a stir. Check for salt at this point and add any, if required.
- 7
Once it gets dry, add the poppy seeds paste and stir fry again.
- 8
Finally add the fried bori and cook for another 2 minutes.
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