Name: Bottle Gourd Leaves Stir Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 big bunch bottle gourd leaves and tender stalk ((see notes)); 2 tablespoon poppy seeds; ½ teaspoon mustard seeds; 1-2 green chili (or as per taste); 1 teaspoon oil; 1 teaspoon black caraway seeds; ½ teaspoon turmeric powder; ¼ tsp salt

Jump to Recipe

5 from 35 votes

Add Preferred Source

Bottle gourd leaves stir fry is a wholesome and easy-to-make dish that showcases the tender stalks and leaves of the calabash plant. This traditional Bengali recipe brings together the vibrant hues and aromatic spices of the region, offering a delicious addition to your meal.

Also called lau pata chorchori, this stir fry is ready in less than 20 minutes and can be enjoyed alongside steamed rice.

Bottle gourd leaves stir fry placed on a brown plate.

The essence of this dish lies in a spice blend made with poppy seeds and mustard seeds, which impart a distinct flavor. This versatile masala base can also be used with other leafy greens. You can substitute tender pumpkin leaves and stems for the calabash leaves in this particular recipe.

Why you will love this recipe?

Easy and quick: This recipe is straightforward and can be prepared with ease in less than 20 minutes to cook, providing a convenient option for a quick and nutritious meal.
Accompaniment with rice: The bottle gourd leaves stir fry is commonly served as a side dish with plain steamed rice.

Using Calabash leaves

Calabas, or bottle gourd, is one of our favorite vegetables, and I cook it in several ways - from mains to dessert. We grow calabash plants in our backyard veggie patches during summer and make the most of them. Not just the fruit itself, its peel, leaves, and tender stalk - nothing goes to waste in my kitchen. This easy recipe is made with the leaves and tender stalk/vine of bottle gourd.

Ingredients

Bottle gourd leaves and tender stalk: Use freshly picked leaves and tender stalk/vines to make this lauki patta sabzi. You can also use just the calabash leaves instead of both leaves and stalk.

Poppy seeds and mustard seeds: These are the main spices used and form the base of this dish.

Nigella seeds (black caraway seeds): Nigella seeds are also called 'kalo jeere' in Bengali and 'Kalonji' in Hindi.

Step-by-step instructions

Make the masala paste and saute the stalks.

Step 1: Grind poppy seeds, mustard, and green chili into a smooth paste using some water (image 1).

Step 2: Place a frying pan on medium heat and add oil. Once it heats, add black caraway seeds and let them splutter (image 2).

Step 3: Add the stalk, mix well, and let it cook for a few minutes (images 3 and 4).

Step 4: Add the tender leaves and mix well. Add the ground paste, turmeric powder, and salt. Mix well and let it simmer (images 5 and 6).

Step 5: Let the leaves and stalk cook completely. Increase heat and let the excess moisture dry (images 7 and 8).

Close up of bottle gourd leaves stir fry to show the texture.

Expert Tips

Select fresh, tender bottle gourd leaves for the stir fry. Ensure that the leaves are vibrant in color, free from wilting or yellowing, and without any signs of damage. Older stalks and leaves are fibrous and inedible.

Thoroughly wash the calabash leaves to remove any dirt or impurities. You can immerse them in water and gently swirl them around to loosen any debris. Rinse them well and pat them dry using a clean kitchen towel or paper towel.

The spice levels in this stir fry can be adjusted according to your taste preferences. If you prefer a milder flavor, reduce the amount of chili peppers or omit it altogether.

How to serve calabash leaves stir fry?

With steamed rice: The traditional and most common way to serve bottle gourd leaves stir fry is as a side dish alongside plain steamed rice.

As a wrap or filling: Use the stir fry as a delicious filling for wraps or sandwiches. Spread some chutney or sauce on a tortilla or flatbread, add the stir fry, and roll it up for a flavorful and portable meal.

As a side dish: Bottle gourd leaves stir fry can also be served as a side dish alongside other main courses. It complements various Indian curries, lentil dishes (dal), or grilled meats, adding a burst of flavor and a nutritious component to the meal.

Bottle gourd leaves sabzi served with steamed rice.

More Bengali recipes

If you tried this Bottle Gourd Leaves Stir Fry Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.

Recipe card