Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, lau khoshar chechki/bottlegourd peel stir fry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lau Khoshar Chechki/Bottlegourd Peel Stir fry is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Lau Khoshar Chechki/Bottlegourd Peel Stir fry is something that I have loved my entire life.

Huge Selection on Second Hand Books. The bottle gourd is known as Lau in Bengali. The bottle gourd is the favorite summer vegetable in Bengali household. Everytime my mom used to prepare the bottle gourd, she used to save the peels and prepare a quick stir fry.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lau khoshar chechki/bottlegourd peel stir fry using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Lau Khoshar Chechki/Bottlegourd Peel Stir fry:

1. Make ready Bottlegourd / Louki peels from a 750 gms bottlegourd
2. Make ready mini bodi/ wadiya/ sundried lentil dumplings
3. Make ready mustard oil or as needed
4. Make ready Poppy seeds
5. Get Salt as per taste
6. Get Turmeric powder
7. Prepare whole dry red chill
8. Prepare green chilli
9. Make ready Bay leaf
10. Prepare sugar
11. Take Kalonji / Kala jeera

In this video, the preparation of Lau'er khosha Bhaja is shown in this video. For more, please subscribe my channel and press the BELL icon. For more, please visit my channel. Lau-er khosha bhaja or fried gourd skin is a very simple and delicious dish, made out of the peel, which we otherwise throw away in the bin.

Instructions to make Lau Khoshar Chechki/Bottlegourd Peel Stir fry:

1. Cut the peels as seen in the picture. Boil water in a pan….once the water starts boiling add the bottlegourd peels, cover n cook for 5 minutes or so and drain the water.
2. In the pan add the mustard oil and fry the bodi/ wadiya/ sun dried lentil dumplings. In the same oil (or if you need more add some more) add the whole dry chilli and bay leaf and then add the kalonji, once it splatters add the boiled bottlegourd peels, cover and cook on medium low flame for two three minutes. Then add salt, sugar, turmeric powder and green chillies, mix and let it cook for about 5 minutes or so.
3. Then add the whole poppy seeds and cook for about 5 minutes covered on low flame. Then add the fried bodi/ wadiya and cook for another 5 -10 minutes covered. Put off the flame and leave it covered for another 5-10 minutes. Serve warm with hot steamed rice.

For more, please visit my channel. Lau-er khosha bhaja or fried gourd skin is a very simple and delicious dish, made out of the peel, which we otherwise throw away in the bin. Lauki chilka bhaji (bottlegourd peel stir fry) This unusual recipe has plenty of emotions attached as it was introduced to me by none other than my mom-in-law. One fine day, right after marriage, she served me this stir fry and asked me to guess the ingredients. Though I was given a lecture and a crash course in cooking by mom, I had no idea whatsoever about this form of a humble lauki present.

So that is going to wrap it up with this special food lau khoshar chechki/bottlegourd peel stir fry recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!