Lau Posto (Bottle Gourd cooked with Poppy Seeds Paste - Bengali Style)

          This healthy veggie can be made use of in making many yummy dishes. One such is Lau Posto, a traditional Bengali homemade recipe that is simply out of this world. Bottle gourd is cooked along with some poppy seeds paste and in mustard oil for an authentic touch. 

           Drop in some fried vadi / mangodi for a slight crunch. Light on your tummy, it can be dished out in a jiffy. This amazingly delicious side dish goes well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 1 medium size bottle gourd / lauki, chopped
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. sugar (opt)
• 8-10 bori / dried lentil dumplings / vadi
• 2-3 green chilies, slit
• 1/2 cup poppy seeds paste
• handful of coriander leaves, chopped

          Heat 2 tbsp. oil in a pan and sauté the vadi till golden brown in colour. Drain and keep aside. Temper the same oil with nigella seeds. Sauté for a few seconds.

          Add the chopped bottle gourd, salt, turmeric powder, sugar, cumin powder, fried mangodi and green chilies. Mix well and cook, covered for 4-5 minutes.

           Add the poppy seeds paste and 1/2 cup water. Again cover and cook till done. Switch off the flame and add the coriander leaves and remaining mustard oil. 

           Give it a stir and let it remain covered for 2-3 minutes. Serve as a side dish with hot steamed rice or chapatti.






Note - 
1.  I have used sesame seeds in place of poppy seeds as it is not available here. But there was no change in the flavour. It absolutely was yummy.

                    Heat 2 tbsp. oil & sauté mangodi till golden brown. Drain & keep aside. 
                    Temper the same oil with nigella seeds. Add chopped bottle gourd, salt, 
                    turmeric powder, sugar, cumin powder, fried mangodi & green chilies. 

                                 Mix well and cook, covered for 4-5 minutes.

                       Add poppy seeds paste & 1/2 cup water. Again cover & cook till done. 

  Switch off flame & add coriander leaves & remaining mustard oil. 

Give it a stir & let it remain covered for 2-3 minutes. 

                                 Serve as a side dish with hot steamed rice or chapatti.