Lau er Khosa Bhaja - Bottlegourd skin peel fry in south Indian style

My blog has turned 9 months old and I was looking back at my first recipe which was made from the humble skins of bottle gourd – a recipe from my mom. Seeing this I had this urge to redo it in my own style with a little bit of south Indian touch. When in Rome (read south India) cook like a Roman (south Indian) huh ! The following recipe is the outcome of that.

Preparation Time: - 15 min

Cooking Time: - 20 min

Servings: - 2 persons

Ingredients:- 

1. Finely chopped peel of bottle gourd of a medium sized Lau/Lauki. For this one we need very fresh and tender bottle gourd. Stale gourds give a bitter flavor. So cook this only in season.
2. 1 chopped medium size onion
3. 2 slit green chilies
4. 1 tsp Mustard seeds.
5. Pinch of turmeric powder (optional)
6. Salt to taste
7. 4 tbsp Sunflower oil or any vegetable oil
8. 1 tsp Sugar (if you like go ahead or else leave, being a Bengali I have a sweet tooth)
9. 2 tbsp grated coconut
10. 5~6 curry leaves
11. 1 ½ tsp chana dal
12. ½ tsp garam masala (optional)

 Preparation:-

1. Thinly slice the bottle gourd peel. It will be easier to fry.
2. Heat oil in the kadai/pan. Use medium flame.
3. Add mustard seeds and green chilies to the oil. Wait till it splutters.
   
4. Now add chana dal and curry leaves. Stir and fry for 1 minute.
   
5. Then add chopped onion. Sauté till they turn golden brown.
   
6. Now add the chopped pieces of the bottle gourd skin.
   
7. Put salt and turmeric powder if you want the yellow colour.  
8. Sprinkle a little bit ( approx ¼ cup ) of water.
9. Cover and cook for 8~10 min.
10.  When the mixture is adequately boiled and water is fully evaporated add the grated coconut, garam masala and sugar (if you like it).
    
11. Stir briskly for 3~4 mins. That’s it folks; your delicious bottle gourd skin fry is ready.
    

Serve this as starter with rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.