The soul of Indian cuisine lies in its rustic recipes. Indian village food is always amazing to taste. Food prepared by picking fresh vegetables directly from farm and cooked on wood fire and charcoal gives the dish its unique flavour. Different side dishes are accompanied to the main dish. “Lau Pata Bata” or Bottle Gourd leaves chutney is one of such traditional Bengali delicacy. This side dish is delightfully simple and flavoursome.
Lau Pata Bata is basically a spicy tender bottle gourd leaves paste and accompanied to rice. It is a delicious chutney prepared from tender bottle gourd leaves with mustard oil and spices. Lau Paat (bottle gourd leaves) are easily available in villages and local market.
Ingredients to prepare Lau Pata Bata:-
8 / 10 nos of tender bottle gourd leaves
1 tsp nigella seeds (kalonji/ kaal jeera)
3 cloves of garlic
2 dried red chillies
1 tbsp mustard oil
Salt to taste
How to prepare Lau Pata Bata:-
Pluck out 7 / 8 tender bottle gourd leaves.
Wash the leaves thoroughly with water and keep them aside.
Dry roast the nigella seeds.
Fire roast the dry red chillies. (remove seeds if you do not want spicy)
Take the bottle gourd leaves, roasted nigella seeds, garlic, fire roasted dry red chillies, 1/2 tbsp mustard oil (keep the remaining as reserved) and salt in a grinder jar.
Grind to a fine paste. Transfer to a serving bowl.
Drizzle the reserved mustard oil on top.
Serve it as a side dish with hot steamed rice.
Tips: Lau Pata Bata prepared by using “Sil Batta/ Flat Mortar Pestle” gives the best result.