Lau shaak/kumro shaaker chochhori/Stir fried bottle gourd or pumpkin greens
Summers is hot and sultry time in major parts of India, and West Bengal is no different. So, it is not surprising that our ancestors were always looking for dishes that cooled the system down or was light in the stomachs. That is the history from which our mothers and grandmothers came up with this lip-smacking, but humble recipe with the leafy parts of various vegetables. You could add some veggies like pumpkin or potato, or just cook it with the leafy parts of lau (bottle gourd) or kumro (pumpkin) only. Plain steamed rice is the best accompaniment for this dish.
Ingredients:
- Bottle gourd/pumpkin greens
- Pumpkin (optional)
- Potatoes (optional)
- Radish (optional)
- Ginger paste
- Turmeric powder
- Panch phoron/Indian five spice mix
- Salt
- Sugar
- Oil
- Poppy seed paste
Preparation:
- Clean the greens well and chop the leaves
- Chop the tender stems into medium-sized pieces
- Heat oil in a wok and temper with panch phoron
- Add the veggies
- Add salt, sugar and ginger paste and cook everything well
- Now add the greens
- Cover and cook in low heat without water
- Keep stirring from time to time
- Cook until everything is well done and all the water is evaporated
- Mix some poppy seed paste in a little water and add to the dish
- Evaporate the excess water again
- Mix well and serve
Note: This is ideally served in room temperature with plain warm rice