Lau er Khosa Bhaja | Bottlegourd Peel Fry

Lau er Khosa Bhaja is an emotion that only the old timers like us, who were the 70’s kids, can connect to. We as a child was never pampered and those days, the kind of abundance that we see nowadays were not there. Our daily meal was very specific and there was hardly any surprise factor. Nothing was being wasted and vegetable peels are the storehouse of so many vitamins etc, turned into delicious dishes. Bottle gourd peel is one of them. I liked this very much with my hot rice, and try to utilize the peel whenever I am cooking bottle gourd of my own. Thankfully my family also likes it very much. Hope to keep the legacy continued to the next generation.

Lau er Khosa Bhaja
Lau er Khosa Bhaja

Ingredients for Lau er Khosa Bhaja

  • Lau er khosa or bottle gourd peel – from one bottle gourd
  • Kalonji seeds or kalo jire – 1 tsp
  • Poppy seed – 1 tbsp
  • Salt and turmeric – as required
  • Sugar – a pinch
  • Mustard oil for cooking

How to make Lau er Khosa Bhaja

While peeling a bottle gourd, keep the peel a bit thicker. Then cut the peel in the form of sticks as shown in the below image.

I always steam the sticks in microwave for 5 minutes.

Heat mustard oil in a pan and when it is hot, add the kalo jire or kalonji seeds. You may add a dry red chili too.

Then add the steamed peels with a pinch of salt and turmeric.

Fry over medium heat for 5 minutes. Water will be evaporated and sticks will start changing color. At this point, add the poppy seed and a pinch of sugar and continue frying.

Fry for two more minutes. By now, your poppy seed has been toasted properly andoil starts ocming out of the peels. Remove from heat.

Serve with plain rice and ghee.

Lau er Khosa Bhaja
Lau er Khosa Bhaja
Lau er Khosa Bhaja

Wondering what to do with the bottle gourd? Please try this recipe.