This is my mom’s favorite recipe, as she is very simple,used to take panta bhat with posto bata, lau er khosa bata or lau er khosa bhaja with onion. So I learned this very simple , healthy and flavorful dish from mybeloved mother. Boiled and pasted peel of bottle gourd, are stir fried with thetempered nigella seeds and mixed with sorshe- posto bata in sil-nora(mustard-poppy seeds paste withthe help of grinding stone),this isHow To Make Lau-er Khosa Bata.
Soak poppy seed and mustardseeds in half cup of warm water for 30 minituessWash the peel and put it into a pressure cooker with addinga pinch of salt and pressure cook it for 1 whistle in low flame.
Allow to release the pressure and open the lid.
Smash it with the help of palm.
Take a sil bata and grind the soaked posto and sorshe withthe green chilies, to a smooth paste
Heat oil in a kadai, and add nigella seeds for tempering
Add the paste of bottle gourd peel and stir fry for aminute.
Now add turmeric powder and mix it properly
When the raw smell of turmeric goes off, then add the posto sorshe paste and cook for 3-4 minutes.
Take it out from the oven and serve with hot steam rice.