By Ujjainee Roy
June 7, 2024
Lau Pata or bottle gourd leaves are mainly used in Bengali summer recipes and are known for their zesty, minty flavour. They can also be used to add a wave fof freshness to any recipe which can tone it down; it can also mimise the spice level of certain condiments. Let's explore.
A traditional Bengali dish featuring tender bottle gourd leaves wrapped around prawns (chingri) and steamed with spices, coconut, and mustard paste. The delicate flavor of the bottle gourd leaves pairs perfectly with the savory prawns, creating a unique and delicious dish.
In this dish, bottle gourd leaves are mashed and mixed with spices, mustard oil, and sometimes boiled potatoes or lentils to create a flavorful and nutritious side dish. It's often served with rice or roti and offers a delightful combination of textures and flavors.
This dish features fish fillets marinated in spices and wrapped in tender bottle gourd leaves before being steamed or grilled. The bottle gourd leaves impart a subtle flavor to the fish while keeping it moist and tender, making it a popular choice for special occasions and celebrations.
Bori, or sun-dried lentil dumplings, are fried along with tender bottle gourd leaves and spices to create a crispy and flavorful dish. It's a simple yet satisfying preparation that highlights the versatility of bottle gourd leaves in Bengali cuisine.
In this dish, tender bottle gourd leaves are used to wrap pieces of hilsa fish (ilish), along with mustard paste, coconut milk, and spices. The parcel is then steamed to perfection, allowing the flavors to meld together beautifully and creating a dish that is both aromatic and delicious.
A vegetarian dish made with a medley of seasonal vegetables such as potatoes, carrots, peas, and beans, cooked with tender bottle gourd leaves and flavored with spices and herbs. It's a wholesome and nutritious dish that showcases the bounty of fresh produce available in Bengali cuisine.