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Lau Posto Recipe (Bottle Gourd with Poppy Seed)

Madhushree Dutta
Recipe for cooking delicious Alu Posto at home. Simple ingredients and instructions to make tasty Bottle Gourd - Poppy Seed dish quickly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Bengali, Indian
Servings 4 servings

Equipment

  • 1 Kadhai
  • 1 Induction Cooktop
  • 1 Mixer Grinder

Ingredients
  

  • 1 Bottle Gourd/ Lau medium
  • 2 tbsp Mustard Oil
  • 2½-3 tbsp Poppy seeds/Posto
  • 4 Green Chilies or according to heat tolerance
  • 1-2 Dry Red Chilis
  • Salt to taste

Instructions
 

Prepare the Bottle Gourd

  • First, wash the lau well and then cut off the top and bottom of the bottle gourd.
  • Next, peel the lau and cut it from the middle. wash it again with water and the start chopping.
  • Chop them into small cubes or you can make 2 inches long rectangular pieces.

Prepare the poppy seeds

  • Now, soak the poppy seeds in water for at least 15 minutes.
  • After that, put the poppy seeds into the mixer along with some water. Add 2 green chilies, salt to taste, and one dried red chili.
  • Blend all the ingredients well. You might keep them a bit course for some texture. use sil batta if you have, as that will elevate the taste more.

Heat some oil

  • Next, take a Kadhai or pan and heat some mustard oil. Let the oil smoke a bit.
  • Keep the flame on medium and after that, add 1 dried red chili in tempering hot oil, and stir for a few seconds, until it sputters and releases fragrance.

Add the bottle gourd

  • Then add the chopped bottle gourd/lau, season it with salt, and let the bottle gourd cook on a medium flame.
  • Stir it once and cover the kadhai or pan with a lid. Cook until the bottle gourd is almost soft and mushy. Do not over cook the lau.

Add the Posto paste

  • To this, add the poppy seed or posto paste. Add two tablespoons of water and conbine everything well.
  • Then increase the heat and cook the poppy seeds and bottle gourd nicely for a few minutes.
  • At this point, put in two slit green chilis into the kadhai.
  • When everything starts to come together and tightens a bit, take the lau posto out of the flame and transfer it into a bowl.
  • Serve it hot with some steamed rice and dal er bora.
Keyword Bengali Recipe, Recipes for Dinner, Recipes for Lunch, Veg Recipes