Lau r khosa bata/ Bottle gourd peel chutney
Satlano followed by sukono, batas, bhortas and makhas have been my favorite comfort food as well as the favorite cooking skill out of all that I have adapted. Not only are they ridiculously simple, but these double cooked preparations are something with which I can finish an entire plate of rice. Aloo bhorta being my favorite, (I guess almost every Bengali’s favorite) I also prepare dhonepata bata, beet bata. Though Israel is quiet limited in vegetables, we manage to get lauki/ lau in summer. So whenever lau comes home and I cook it, I make it a point not to discard the peels or khosa.
I often prepare lau r khosha bhaja(fried lauki peels) which includes systematic cutting of the lau r khosa(bottle gourd peels) and then frying them. But this time, I planned to make something different and immediately lau r khosha bata came to my mind. I prefer to use a dash of sorser tel (mustard oil) in this bata. The pungency of the mustard oil enhances the flavor of the mustard paste just to the right extent.
Some bottle gourd/ lau recipes on my blog
Lau r khosa bata
Course: Relish
Cuisine: (Bengali)Indian
Ingredients
- Peel from 1 lau/bottle gourd
- 3 tablespoons of mustard oil
- 1½ tablespoon of mustard paste
- Salt to taste
- 3-4 green chilies or as per taste
- 2 tablespoons of freshly grated coconut
- 1/4 tablespoon of nigella seeds/ kalojeera
Directions
- Make a fine paste of peel of bottle gourd along with the green chilies. (You can add little water while making the paste)
- In a kadai, add the mustard oil and heat it.
- Once the mustard oil is hot, temper the oil with kalojeera.
- As the aroma of kalojeera fills the air, add the paste of bottle gourd peel slowly in the kadai.
- Continue cooking on medium flame till the paste is almost completely cooked and the water reduces in the kadai.
- Now, lower the flame and add the mustard paste followed by the grated coconut.
- Continue cooking on medium flame till all of the water is completely evaporated. Keep stirring at intervals particularly towards the end, else the bata might stick to the kadai.
- Turn off the flame and let the bata cool. Serve with steamed rice.
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