Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lau ghonto bottle gourd stir fry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lau ghonto bottle gourd stir fry is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Lau ghonto bottle gourd stir fry is something which I have loved my entire life.
Sauté well then sprinkle the turmeric, red chili powder, sugar and salt and give it a stir. Add bay leaves and cumin seed. Add chopped bottle gourd (lauki or lau) with salt, turmeric powder and green chili, ginger paste and then mix properly in same order.
To get started with this particular recipe, we have to first prepare a few components. You can have lau ghonto bottle gourd stir fry using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lau ghonto bottle gourd stir fry:
- Take 1/2 bottle gourd peel off and sliced
- Get 1 small portion of yellow pumpkin
- Get 1 handful lentils
- Make ready 1 bunch coriander leaves chopped
- Take 3-4 green chillies chopped
- Get 1 tsp celery seeds
- Make ready 1/2 tsp turmeric powder
- Make ready To taste salt and sugar
- Prepare As needed oil
Lau Er Khosha Bhaja or Bottle Gourd Peel Stir Fry - Duration:. 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. For the past several years since I left home, I have used bottle guard so many times in several different dishes.
Instructions to make Lau ghonto bottle gourd stir fry:
- Heat oil fry the lentils,keep aside
- Now add oil and temper celery seeds and green chillies
- Add gourd and pumpkin stir fry well adding salt and turmeric powder
- Cover it till it is soft
- Add lentils and sugar mix well
- Add coriander leaves chopped and mix well
But I never used those peels. Nothing is more refreshing on a hot summer day than lau ghonto, bottle gourd cooked in its own juices with peas and badis (badis are sun-dried lentil dumplings, very popular in traditional Bengali cuisine). Passed down generations with almost every family having a little twist or variant of its own, this very simple earthy Bengali dish can be traced back centuries. The dish is called bottle gourd peel stir-fry, or as Bengalis call it 'lau-er khosha bhaja' (it is a very common recipe in a Bengali house-hold). Apart from its delicious taste, lauki peels are also known to have some amazing health benefits.
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