In my last post I have shared Lauki sabzi with hara dhaniya. There I have mentioned that Bengalis prepare dishes with the peels of lauki. Actually Bengalis ( for my non Indian readers, they belong to eastern part of India) can make ambrosial dishes out of the rejected, discarded peels, stalks and leaves of vegetables. This is predominantly found Bengalis in Bangladesh and Bengalis who have migrated from the then East Bengal to India. I tell you that Bengalis consume each part of Bottle guard plant, from its leaves alongwith stem, popularly known as lau shaak, the lau or the lauki and its peel too as Khosha bhaja.. Since I have just now posted lauki sabzi so thought it appropriate to share this lauki peel recipe along with it.
To get this peel, you need to peel the lauke alongwith some flesh on it. So use knife to peel. The this using peeler shall not taste good. So advance planning is required if you wish to consume the peel as well. It requires thinly julienned peels in this art Bengalis are expert.
So lets cook:
- Thinly julienned bottle guard/Lauki peel 1 cup
- Nigella seeds/Kalaunji ½ tspn
- Onion slices of 1 small
- Green Chili 2
- Salt 1.2 tspn.to taste
- Sugar 1/4th tspn
- Turmeric powder ½ tspn
- Dry red chili whole 1
- Oil 2 tblspn
In a pan heat oil. Add whole red chili and kalonji. Let it crackle.
Add Lauki peel. Stir for 1-2 mins. Put salt, green chili, turmeric powder. Sautee in slow fire till the peels change colour.
Add onion. Cover it and cook in slow fire till soft. Occasionally check the moisture level. It should not dry. Sprinkle little water if required. This may take 3-4 mins.
Uncover and add sugar. Cook uncovered in medium flame. Stir fry it till browned. Check the seasoning.
Serve with roti, paratha. Bengalis eat it with steamed rice and daal and Khosha bhaja.