Lau posto is a traditional Bengali recipe, which feels so comfortable in summer days. For this preparation we do not need so much spices, but adding Bori (dry lentil dumplings) gives slightly crunch to this dish. This veg preparation goes well with plain rice.
- Bottle gourd (lau) – 1 medium size chopped
- Poppy seeds – 2 tbsp
- Green chili – 4 no
- Bay leaves – 2 no
- Dry red chili – 2 no
- Kalonji seeds – 1/4 tsp
- Bori (dry lentil dumplings) – 6 to 7
- Turmeric powder – a small pinch (optional)
- Sugar – 1/2 tsp
- Salt to taste
- Mustard oil for cooking
- Soak the poppy seeds in warm water for 1 hour and then make a paste out of it using 2 green chili. ( paste it little coarsely)
- Now heat mustard oil in a pan then add the dry lentil dumpling, fry it till golden brown in color and take it out in another plate.
- In the same oil add the bay leaves, dry red chili and kalonji seeds. let it crackle, then add the chopped bottle gourd (lau). Mix it, now season with salt and small pinch of turmeric. Cover the pan and stir in between.
- After 5 minutes add the poppy seeds paste and mix it. Cover the pan and cook it till done.(don’t add any water, let it cook by its won juice)
- Lastly finished it by adding sugar, green chili and fried lentil dumplings. Turn off the heat and give it a standing time for 5 minutes. Then sever it with rice.