Lau Khosha Bata

Add the chopped bottle gourd peels to a pan, add about 1 cup of water, cover, and boil until the peels are soft and the water evaporates. ▶ 1:43 3 min · medium

Remove the boiled peels from the pan and set them aside. ▶ 2:03 medium

Heat 1 tsp of mustard oil in the pan and fry the dry red chili until dark. Remove and set aside for garnish. ▶ 2:26 medium

Add a pinch of nigella seeds to the same oil, let them splutter, then add the sliced onion and sauté. ▶ 3:28 medium-low

Add the garlic cloves and green chilies. Sauté together for about 1 to 1.5 minutes until light brown spots appear on the garlic. ▶ 3:59 1.5 min · medium-low

Add the boiled bottle gourd peels to the pan and stir-fry everything together for a few seconds. Turn off the heat and let the mixture cool. ▶ 5:01 low

Transfer the cooled mixture to a blender. Add the chopped coriander leaves, salt, and sugar. Grind to a smooth paste. ▶ 5:22 none

Heat 1 tablespoon of mustard oil in the pan, add the remaining nigella seeds, and let them splutter. Pour in the blended paste along with a splash of water used to rinse the blender jar. ▶ 5:49 medium-low

Stir and cook the paste continuously until the moisture completely evaporates and the mixture thickens into a dough-like consistency that pulls away from the sides of the pan. ▶ 6:54 6 min · medium-low

Plate the paste, garnish with the fried dry red chili, and serve hot with steamed rice. ▶ 8:24