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Sunday, October 25, 2009

Lau er Khosha Bhaja

Dry veggie dish made out of Bottle Gourd Skin/Peel

Scavengers...that's probably what non-Bongs would call us. Apart from our carnivorous tendencies, we are herbivorous scavengers....We eat the skin of vegetables too!!!!

I have eaten all these traditional stuff at home throughout my growing up years. But when I became the homemaker, shortcut, easy to make dishes were what I fell back upon. Moreover, despite being from a family of food lovers and great cooks, during my school-college days, I never entered the kitchen to cook ... ever. Hence the unfortunate consequence....I never got the opportunity to train under my Ma's supervision. Moreover at that point of time, vegetables belonged to the much-hated, to-be-forced-down-the-throat category. Being the food lover I am, I was forced to learn cooking when I was living alone, from Ma (over the phone) or from friends and neighbours!!!!! And now, although my unbridled love for fish, chicken, mutton continues, but vegetarian dishes have managed to carve a little place in my heart (or is it the taste buds!)

Now fast forwarding to the present......

SD (the husband) has a bowl of boiled Bottle Gourd every morning to fight his triglycerides and cholestrols. Last month, during Ma's visit, when she saw the substantial amount of bottle gourd skin being generated everyday and promptly thrown into the garbage bin, she was scandalised!!! And cooked this particular Khosha Bhaja (Khosha=vegetable skin/peel; Bhaja=fried veggie dish) or Khosha Chhechki (Chhechki=dry veggie dish).

Following her instruction, I saved up all the Bottle Gourd skin during the last one week and made Lau er Khosha Bhaja/Chhechki this afternoon!!

And the result is as follows :

Ingredients :

Bottle Gourd skin - finely chopped (3 Bottle Gourd skins)
Pumpkin - sliced (1 smal bowl)
Kalojeera/Kalonji- 1 tsp
Whole dry red chilli-2
Green Chillies - 4
Turmeric powder - 1 tsp
Mustard paste - 2 tsp
Grated Coconut - 2-3 tbsp
Coriander leaves - finely chopped.
Oil - 2tbsp

Procedure :
1. Finely chop the skin of bottle gourd
2. Steam the chopped skin after adding a pinch of salt
3. Drain the water and keep aside.
4. In a wok, pour some oil and season with Kalo jeera, Whole dry red chillies (2), green chillies (2-3)
5. Add the sliced pumpkin and cook till par cooked.
6. Add the steamed and water-drained chopped skin of bottle gourd.
7. Add salt, sugar and turmeric powder
8. Cook on medium flame for around 7-10 minutes or till the veggies are fried
9. Add the mustard paste followed by grated coconut. Mix well
10. Before switching off the flame, garnish with chopped coriander leaves and sliced green chillies.

The Lau er Khosha' Chhechki is ready to be eaten with steam rice.

This recipe goes to the WEEKEND HERB BLOGGING #206 hosted for the week by Yasmeen of Health Nut. The history of WEEKEND HERB BLOGGING is available here. The logo for the event is .....


Ushnish Ghosh said...

Dear Sharmishtha
I wish you had given this recipe 24 hrs earlier. I have exhausted this fortnight's inventory of Lau Khosa (from the fridge)on the same old traditional Khosa bhaja with Mustard seed or Kalo jeere seasoning. I like it though.
With this great recipe of yours, My Lau Khosa will see better days soon for sure.
Best wishes

Sudeshna said...

I almost have the same story as yours. Never even bothered to enter mom's kitchen during my school-college days, and so now the only method to learn cooking is through phone (Ma) and my fellow bloggers. I am yet to find a neighbor source (in Bangalore) for Bengali food.
I had always prepared the lau khosa bhaja with mustard seeds, but never tried this version. And as Ushnish has rightly remarked, even my lau khosas are going to see better days next time :).

Indrani said...

I'm totally agree with other two visitors of too only make bhaja with peel, it'll be a great side dish..thanks to Aunty and to you for sharing this recipe..

Yasmeen said...

I love this kind of herbivorous scavenging.I simply saute the chopped peel with spices.I'd definitely want to try Ma's recipe,sounds much more flavorful :D

SGD said...

@UG, Sudeshna, Indrani & Yasmeen!
Must surely convey to my Ma how much you all loved this recipe of hers!!!
I am so inspired to post some more of her exclusives!!! Of course, after the telephonic classes!! ;)

tigerfish said...

I love bittergourd!

Babli said...

Townsville e lau pawa jaina. Onekdin por lau er khosha bhajar ranna r kotha shunlam r tumi eto sundor baniyechho je dekhei khete ichhe korchhe.
Please collect your award from my blog.

Sharmila said...

Lau khosa bhaja with mustard paste and grated coconut?! Ekta exotic naam diye dao. :-)
Next time lau ele ebhabei banabo. Kothaye chile etodin Sharmishtha? :-)Tomar id te mail o gelo na.

SGD said...

This recipe is for bottlegourd which has a light green skin & is white in colour!

SGD said...

@Balbli-Thanks so much for your award...

@Sharmila-Thank u! Real world kept me away from my cyber world!! ;))
Ekta exotic naam dao na! edit kore laagiye debo! ha ha !!!

Rekha said...

This is an unsual recipe, wondering how it tastes. DO you it with rice or roti?