Lauer Khosha Bhaja

A quick stir-fry of bottle-gourd peels.

  • Cooking time
    20 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

This recipe is part of that tradition in Bengali cooking which makes use of vegetable parts that would otherwise have been thrown away—in this case, lau’er khosha or the peels of bottle gourd. Bengal has been unfortunate to witness a number of travesties throughout its history—two very major famines, the Partition, and a number of instances of large-scale migration. Even though the region has been blessed with agricultural abundance, these events, especially the famines, forced cooks to think of alternative means of sustenance. They turned to scraps, not-so-fresh vegetable rejects at the bazaar, and tough, fibrous parts of plants that no one thought to eat previously. The shrewd skills of the cooks, mainly the women, were called upon to make these throwaway items delectable. Several such recipes have survived to the modern day. Times may not be so tough, but the fact that we still actively seek out and prepare such dishes is testament to the sheer genius and excellent taste of our foremothers.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


5 servings
  • 175 g lauer khosha (peels of lau, bottle gourd) 
  • 15 g mustard oil (for frying) 
  • 1 dried red chilli 
  • 1 bay leaf 
  • ¼ tsp kaalo jeere (nigella seeds) 
  • 4 pcs dal’er bori 
  • 6 g grated coconut 
  • 1 green chilli (slit) 
  • 3 g salt 
  • ¼ tsp turmeric powder 
  • 6 g sugar 
  • 4 g coriander leaves (finely chopped) 


  1. Wash the lau (bottle gourd) and divide it up in sections of 6 cm each.
  2. Now, using a sharp knife, start peeling the lau, keeping the peels as thin as possible, but making sure not to break the strips of the peel.
  3. Reserve the vegetable for use in another dish; for this recipe, we just need the peels.
  4. Take each peel, one by one, and start cutting it in 2mm-wide matchsticks. Basically, you thinly sliced 6cm-long sections of the lau peel and further julienned them in 2mm-wide matchsticks. Take you time with the cutting, as this will determine the texture of the finished product.
  5. Place the cut peels in a saucepan and cover them with water.
  6. Steam them with the lid on for 5 minutes. We don’t want to cook the peels at this stage, just parboil them.
  7. Strain over a colander and set aside.
  8. Heat 15 g mustard oil in a kadai till lightly smoking.
  9. Add the dal’er bori and fry them for about 20 seconds, till they are golden. Remove from the pan, roughly break them with your fingers into small shards, and set aside.
  10. Now, temper the same oil with a dried red chilli, bay leaf, and kaalo jeere.
  11. Add the parboiled peels and stir-fry them for 5 minutes.
  12. Add in the grated coconut and a slit green chilli, and stir-fry again for a minute.
  13. Next, introduce the salt and turmeric powder. Cover and cook on low heat for about 6 minutes. Stir every so often to prevent the peels from sticking to the bottom of the pan.
  14. Mix in the sugar, and cook again for a couple of minutes.
  15. Finally, sprinkle the chopped coriander leaves and shards of fried bori. Mix them in, and cover for 2 minutes to allow all the flavours to mingle together, before serving.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
View all »

Lau Chingri

This dry, curried bottle-gourd recipe is a family favourite, and can be cooked with or without the shrimp!

  • 60 mins
  • 154

Lau'er Ghonto

A dry, spicy curry of bottle gourd with roasted moong dal and sun-dried lentil dumplings.

  • 1 hour
  • kcal

Tita'r Dal

Moong dal cooked with bitter melon and bottle gourd, flavoured with ginger, ghee and coconut

  • 30 minutes
  • kcal
View all »

Alur Khosha Bhaja

Potato peels, coated with rice flour, and deep-fried into crisps.

  • 25 minutes
  • kcal

Lauer Khosha Bhaja

A quick stir-fry of bottle-gourd peels.

  • 20 minutes
  • 46

Kachkolar Khoshar Chochchori

A fiery mishmash of green banana peels

  • 1 hour
  • kcal