Lau Chingri

Squash / Green Papaya with Chana Dal

Green Papaya / Bottle gourd Squash / Lau - 1/2 lb, cut into small cubes
Yukon Gold Potato - 1 small, cubed (optional, helps to make the gravy thicker, can be omitted)
Chana dal - 1/2 cup (soaked overnight)
Ghee / Clarified Butter - 1 tbsp
Cumin Seeds - 1 tsp
Asafoetida / Hing - a couple of pinches
Green Chili - 3, finely chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Cumin Powder - 2 tsp
Water - 2 cups
Cilantro - a handful, chopped
Lemon Juice




Heat a pan. Add ghee, cumin seeds, hing and green chili. Then add the chopped papaya / squash, potato, salt and turmeric, coriander cumin powder. Mix well and add the soaked chana dal.

Add 2 cups of water, lower the heat and cook for about 15 to 20 minutes.

Once the vegetables are soft and the gravy slightly thickens, sprinkle chopped cilantro on top, squeeze some lemon juice and serve.


Adapted from http://kichukhonn.blogspot.com/2016/04/lauki-aur-chana-dal-ki-sabzi-or-cholar.html

Bottle Gourd with Chickpeas

Bottle Gourd - 1 small or 2 cups (peeled and chopped)
Chickpeas - 1/2 cup
Virgin Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 2, chopped
Curry Leaves - 5
turmeric - a pinch
Ginger - 1 inch, grated
Tomato - 1, chopped
Fresh Grated Coconut / Frozen grated coconut - 3 tbsp
Salt
fresh cilantro - chopped, for garnishing

Soak the chickpeas overnight in plenty of water. Drain, add fresh water and cook in a pan / pressure cooker till they are soft. Drain and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add cumin seeds, hing, green chili, curry leaves.

Add the chopped bottle gourd, salt and grated ginger. Mix well.

Cover and cook till the vegetable is almost done. Add chopped tomato, coconut and the boiled chickpeas.

Add a cup of water and bring it to boil. Cook till the desired consistency is reached.

Garnish with fresh cilantro and serve with steamed brown rice.

Yellow Split Peas with Bottle Gourd / Lau diye Motor Dal

Yellow Split Peas / Mator Dal - 3/4 cup
Salt
Turmeric

Oil - 1 tbsp
Paanch Phoron (a mix of cumin, mustard, nigella, fenugreek, fennel seeds) - 1 tsp or 1/2 tsp mustard seeds
Dried Whole Red Chili - 2, break into two pieces
Bottle Gourd / Lau / Lauki - 1 small gourd or 2 cups, (peeled & diced)
Ginger - 1 inch, grated
Turmeric - a pinch
Salt
Tomato - 1, chopped
Green Chili - 2
Water - 1 cup

Add 2 cups of water, a pinch of turmeric and salt to the washed dal and cook in a pressure cooker / rice cooker till soft. Remove and mash coarsely with a fork and keep aside.

Heat 1 tbsp oil in a skillet. Add the mustard seeds / five spice mixture and dried red chili. Saute for a few seconds. Now add the diced bottle gourd, grated ginger, a little salt and a pinch of turmeric. Reduce the flame and cook on slow fire till the vegetable is almost cooked.

Add the chopped tomato and mix well and cook for a few minutes till the tomato breaks down.

Add the boiled dal, green chilies and a cup of water. Mix well and bring it to boil. Cook till desired consistency is reached. Serve hot with steamed rice or bhakris.

Lau Khosha Bhaja / Fried bottlegourd Peel

Lau Khosha / Bottlegourd Peel - 1 cup
Nigella seeds / Kalo Jeeera - 1/2 tsp
Green Chillies - 3
Poppy Seeds / Gota Posto - 2 tsp
Olive Oil - 1/2 tbsp
Salt

Cut the peels into thin fine strips, as fine as possible.

Heat oil in a pan. Add the nigella seeds and green chillies.

Now add the peel and stir fry on medium heat till half done.

Add the poppy seeds, salt and continue to cook till the vegetable is cooked.

Bori diye lau / Bottlegourd with dried lentil dumplings

Lau / Bottlegourd - 1, small, Cut into very small thin pieces or preferably grated with a grater
Olive Oil - 1 tbsp
Bori / Dried Lentil Dumplings - 1/2 cup,
Cumin seeds - 1/2 tsp
Bayleaf - 1
Green Chilies - a few, chopped
Ginger - 1 inch, grated
Tomato - 1/2, chopped or grated
Turmeric - a pinch
Salt
Raw Turbinado Sugar - 1/2 tsp (optional)
Ghee - 1 tsp (optional)

Heat oil in a pan. Fry the boris till brown. Remove them, crush them a little and keep aside.

In the same pan, add some more oil and temper with cumin seeds, cinnamon, bayleaf and green chillies.

Then add the chopped lau, ginger and turmeric. Saute for a few minutes and then add salt and cover and cook. Lift the cover and stir in between. In between when it is half cooked, add the grated tomato.

When the lau is cooked and the liquid dries up, add sugar and ghee cook for a minute more. Sprinkle the crushed boris on top, mix well and serve.