Lau-Bhadale Chhenchki
Lau-bhadale chhenchki cooks bottle gourd with bhadali leaves or tender greens in mustard oil, making a moist Bengali stir-fry with sweet squash and peppery herbal notes.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Peel and dice the bottle gourd, then chop the greens separately.
Temper nigella seeds, ginger, and green chiles in mustard oil.
Add the gourd with turmeric and salt, cooking until it releases moisture.
Fold in the greens and simmer until the mixture turns tender and nearly dry.
Finish with grated coconut and a final drizzle of mustard oil.
π· Perfect Pairings
Complete your meal with these
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