LAU PATA VORTA / গ্রামের স্টাইলে লাউ পাতা #ভর্তা / Mashed Bottle Gourd Plants Mash Cala
Experience the authentic flavors of the Bangladeshi countryside with our Lau Pata Vorta recipe. This savory side dish features tender bottle gourd leaves mashed to perfection, seasoned with traditional spices, and paired with fragrant rice. The dish not only captures the essence of village cuisine but also offers a unique taste enriched by a tangy mix of raw and sautéed ingredients. Perfect for a homely meal, it’s a treat for both the eyes and the palate.
Ingredients
🍃 Approximately 2-3 cups fresh bottle gourd leaves, sourced from your garden
🥄 1.2 Tbsp cooking oil
🧅 ¼ medium onion sliced thin for sautéing
🧅 ½ cup onion sliced thin for mixing
🌶️ 1 fresh green chili chopped for sautéing
🌶️ 1-2 fresh green chilies for mixing
🌶️ 2 dried chilies crushed
🧂 ½ Tsp salt
🍀 1 cup fresh coriander chopped
🥄 1 Tbsp mustard oil
Instructions
1- Harvest and Prepare Leaves:
- Use scissors to selectively cut the lower leaves from the bottle gourd plant. Ensure they are young and tender.
2- Clean and Chop Leaves:
- Wash the leaves thoroughly. Chop them into small pieces, including the tender stems, for uniform steaming.
3- Steam Leaves:
- Place the chopped leaves in a non-stick pan, cover with a lid, and steam on medium heat until they are fully cooked and soft. The leaves should maintain a vibrant green color.
4- Mash Leaves:
- Transfer the steamed leaves to a shil pata (traditional grinding stone) or a blender. Mash them into a coarse paste, ensuring some texture remains.
5- Sauté Aromatics:
- In a frying pan, heat 1.2 Tbsp of cooking oil. Add ¼ medium sliced onion and 1 chopped green chili. Sauté for about a minute until just translucent, avoiding browning.
6- Fry Mashed Leaves:
- Add the mashed bottle gourd leaves to the frying pan. Cook for about one minute to remove excess moisture and infuse the flavors. Maintain the fresh green color.
7- Prepare Mixing Base:
- In a white mixing bowl, combine 2 crushed dried chilies, ½ cup of sliced raw onion, 1 cup of chopped fresh coriander, and ½ Tsp salt. Mix thoroughly by hand using a glove until the onions are slightly bruised and fragrant.
8- Combine and Mix:
- Add the fried mashed bottle gourd leaves into the mixing bowl.
9- Add Mustard Oil:
- Pour 1 Tbsp of mustard oil over the mixture for an aromatic taste profile.
10- Final Mix:
- Mix all ingredients well, using a spoon or glove-clad hand, until fully integrated.
Prep Time: 15-20 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes
Servings: 2-3 people
Calories: approx. 150
Proteins: 3g
Fats: 10g
Carbohydrates: 12g
Equipment:
- Scissors
- Non-stick pan
- Shil pata or blender
- White mixing bowl
- Red silicone spatula
- Metal spoon
- Green rubber glove
Cooking Tips
- Use the freshest bottle gourd leaves for the best flavor and texture.
- Steaming helps preserve the leaf’s natural color and nutrients.
- Adjust the spice level by varying the quantity of green and dried chilies.
- Incorporate shil pata mashing for an authentic taste.
#bangladeshicuisine #traditionalrecipe #vegetarian #gardening #comfortfood
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