This Bottle Gourd Leaves Curry / Lau Shak recipe, a traditional bengali dish known for its simplicity and flavors. This recipe offers a healthy and flavourful option for vegetarians and anyone looking to explore traditional bengali cuisine. It can be served as a side dish alongside steamed rice, making it a satisfying and nutritious addition to any meal.
Ingredients
- Bottle Gourd Greens (Lau Shak) – 2 whole sticks
- Potato – 2 (medium sized)
- Dry Red Chili – 1
- Panch Phoron (Bengali five spices) – 1 teaspoon
- garlic paste – 1/2 tablespoon
- Turmeric Powder – 1 teaspoon
- Red Chili Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Salt to taste
- Mustard Oil – 2 tablespoons
For paste
- Green Chili – 3
- Mustard seeds – 1 tablespoon
- Poppy seeds – 1/2 tablespoon
- Salt – 1/4th teaspoon
Method
- To begin with, start by soaking the mustard seeds and poppy seeds in water separately for about 2-3 hours or overnight. After soaking, drain the water.
- Next, transfer the soaked seeds along with salt and green chilies to a blender. Blend the mixture until it forms a smooth paste. Set this paste aside for later use.
- Now, prepare the bottle gourd leaves by cutting them into long strips, including both the stems and leaves. Wash the greens thoroughly. Additionally, peel the potatoes and cut them into small cubes.
- In a pan, heat oil over medium heat. Once the oil is hot, add panch phoran and dry red chili. Sauté until the spluttering stops. Then, reduce the heat and add the potato cubes. Cook them on medium flame until they are half cooked.
- Add the prepared greens to the pan and cook for 2-3 minutes. Cover the pan with a lid and continue cooking on low flame until the greens release moisture.
- Now, add turmeric powder, red chili powder, coriander powder, garlic paste, and salt. Mix everything thoroughly, stirring well to combine.
- Fry this spice mixture until the oil begins to separate. Then, add the mustard and poppy seeds paste and cook for an additional 2 minutes.
- Pour in 2 cups of water, bring the mixture to a boil, and then reduce the heat to a simmer. Finally, turn off the flame.
- Serve the dish hot, accompanied by white rice for a delicious and satisfying meal.
