Lau Shak Posto Vate

Wash the bottle-gourd greens well and chop the tender leaves and stems.

Steam or blanch the greens until soft, then squeeze away excess water.

Grind soaked poppy seeds with green chiles, garlic, and salt into a thick paste.

Mash the greens with hot rice and poppy paste until cohesive but still textured.

Finish with raw mustard oil and a quick tempering of nigella seeds if desired.