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Home Dish Oriya: Lau Besoro

Oriya: Lau Besoro

Name: How to cook Oriya: Lau Besoro - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Oriya: Lau Besoro

This is a typical & traditional Oriya Style Cuisine wherein, any kinda ‘Besoro’ dishes are usually & typically identified by the name itself that includes the very Mustard Paste base- You can go exploring this typical paste collaborating with many others regardless of the veg/non-veg items/dishes… Wherein, the same dishes are very well practiced & quite popularly famous in the neighbouring states as in the Bengal, Bihar & in the North Eastern provinces of our country wherein the term BESORO is replaced/substituted by the original term for the Mustard Seeds ie. ‘Shorisha’ in Bengal, ‘Sarson’ or ‘Rai’ in rest other parts of the aforesaid regions. However, the rest other states of our country simply can’t withstand the very strong & pungent smell of the Mustard Seeds, Oil & Pastes/Sauces hence, evidently so that it just can’t be well tolerated & honestly not many can relish these authentic & traditional highly delectable cuisines from these provinces of our country !!! Nevertheless, the world’s ever changing & with that change, people are trying to be more INCLUSIVE by accommodating & adapting to the same & also, trying their best to adeptly fit themselves into such tremendously flavourful and delicious cuisines from various parts of not only our own country & its cultures but global too & that’s pretty much greatly commendable #SpiceWeek6 #MustardSeeds #BoxWeek18 #BottleGourd #CooksnapChallenge

Ingredient

Food ration :

2-3 people

Cooking time :

20-25 mins. Prep Time: 20 mins.

3-4 Cups

Fresh Bottle Gourd: Cubed into Small-Medium sizes

To Taste

Salt

To Taste

Sugar: Optional (Highly Recommend Though, in order to get the correctness of such dishes)

As Required

Water: Hot (Optional)

1/4 tsp

Turmeric Powder

1/2 tsp

Red Chilli Powder

Tempering Spices: Whole Dry Red Chilli: Split

1 tsp

PanchPhoron

Green Chillies: Slit

2 tbsps

Brown Mustard Seeds: Soaked in warm water for about 30-60 mins time with some green chilles and salt

3-4 tbsps

Yellow Mustard Seeds: Soaked in warm water for about 30-60 mins time with some green chilles and salt

1 tbsp

Poppyseeds or Posto: Optional: Soaked in warm water for about 30-60 mins time with some green chilles and salt

2-3 tbsps

the aforesaid Soaked Spices ground to a smooth paste (salt and green chillies soaked in it & ground altogether reduces the very pungency & the bitterness of the mustard seeds)

3-4 tbsps

Mustard Oil: For Cooking & to drizzle 1 tbsp at last

Cooking instructions

* Step 1

First Up: Cut up the Lauki/Lau/Bottle Gourd in the Cubes, preferably Medium-Small ones (Refer to the pics given down below 👇🏻)

* Step 2

Get ready with all the aforesaid ingredients altogether so as to start with its cooking procedure fast 👇🏻

* Step 3

👇🏻👇🏻👇🏻👇🏻

* Step 4

Heat up a frying pan/ kadhai/wok over the medium-high flame, add into it the tempering spices & allow them to splutter well & then, add in the cut up & washed Lau/Lauki to it with some salt as it helps in releasing its organic water content in it while cooking it quite nicely & easily without adding any additional water to it if that’s not called for

* Step 5

Keep the mustard paste ready by mixing some water to it & a little bit of each of the turmeric & red chilli powders, sugar and mix everything well together until nicely blended- Set aside for its later use ☝️

* Step 6

Now, while the Lau is cooking- Reduce the flame to the medium-low & put its cover & keep a close check on it while stirring occasionally in between to avoid sticking to the bottom of the pan pan…👇🏻

* Step 7

Now, once the organic water from the lauki is dissolved & it’s well cooked- It’s the good time to add in the Mustard Paste at this point…Mix everything well enough until nicely combined and well blended together 👇🏻

* Step 8

Allow it to cook for another 5-6 mins time putting back its cover, keeping the flame on low-medium & stirring occasionally in between- This time chances are more for this to catch the bottom of the pan- Turn off the flame once done Cover it back by adding a dash of the raw mustard oil to it, gently mix everything once & let it sit on the hot oven for another 10 mins time before serving it piping hot

* Step 9

Looks simply stunningly gorgeous & is absolutely ready to be served in no time now Transfer it to a separate serving bowl/plate and enjoy having it hot with piping hot steamed rice and the dal of your choice