Lauer Khosha Bhaja/Bottle gourd Skin with potatoes

Lauer Khosha Bhaja/Bottle gourd Skin with potatoes

My grandmother sure knew how to make the best out of waste. It is a known fact that most fruits and vegetables have maximum nutrients in their peels. However we generally throw them away, be it apple skin, potato skin and bottle gourd skin.

The Lauer Khosha bhaja is a traditional Bengali dish. Lau means Lauki or bottle gourd. Khosha means the peels. And bhaja is fried. There are many variations of the Khosha bhaja. Some make it with hing and onions. Some first boil and the make the peels. The way I have made is pretty simple yet awesome.

Ingredients

1 large Lauki

2 medium potatoes

1 tsp Nigella seeds/kalonji

2 dry red chillies

1 tbsp khus khus/poppy seeds

Salt to taste

½ tsp turmeric powder

Peel the lauki lengthwise. Try to keep the peel a little thick. Cut the peels into thin small strips. Chop the potatoes similarly. 

Heat some mustard oil. 

Add the kalonji and dry red chillies. Add the lauki peels first because they take time to cook. Saute on high heat for some time and then reduce heat and cook for 5 minutes. Now add the potatoes and saute again. Add salt and turmeric. 

Cover and cook till the peels and potatoes are cooked properly. Add the poppy seeds, fry for a minute and then take off heat. This dish is beat eaten with hot, steaming rice.