Lau er Khosha Bhaja/Dry veggie dish of Bottle
Gourd Peels
Ingredients:
- Lau/Lauki/Ghiya/Bottle Gourd peels, from one bottle gourd
- Onions, finely sliced, 1 medium *refer to notes
- Kalo jeera/Kalonji/Nigella seeds, 1/8 tsp
- Green Chilies, Slit, 2
- Posto/KhusKhus/Poppy Seeds, 1 tbsp
- Salt, to taste
- Sugar, a pinch
- Oil, 1 ½ tsp
Instructions:
Wash and rub the skin of bottle gourd to clean properly before peeling. (I use a vinegar water wash in 1: 3 ratio) . As I mentioned in the post of Lau Ghonto, the peel needs to be slightly thick. Chop them finely into thin long strips.Heat oil in a kadhai/wok. Add nigella seeds and one green chili. Add the onions after about 10-15 seconds and sauté till soft. Add the lau peels, salt, sugar and mix well. Add in the posto and let it cook on low flame covered stirring at frequent intervals. Once done, add in the remaining 1 green chili, mix and take it off the heat. Done!
Notes:
- As far as I know, onions are never added to this preparation – I added as I didn’t have enough peels this time round. And now will be regular feature when I make thisJ
- Normally the peels are boiled first but since the lau that I used was quite fresh, I didn’t think I needed to. The peels change the colour to slightly dirty green on boiling so from on am not going to boil the peels.
- Taste good with tempering of mustard seeds, curry leaves and whole dried red chilies as well.
