Baragudi Lau Santula

Baragudi Lau Santula is a delightful and nutritious dish, featuring the subtle flavors of bottle gourd enhanced by the nutty crunch of baragudi seeds. This traditional recipe combines the earthy taste of bottle gourd with aromatic spices like cumin, coriander, and bay leaf, along with the mild sweetness of onions and the tanginess of tomatoes. The addition of baragudi seeds brings a unique texture and flavor profile, making this dish a standout. Perfectly seasoned with roasted cumin and red chilli powder, Baragudi Lau Santula is a wholesome and comforting dish, best enjoyed hot with rice or roti. Optional ingredients like potatoes and badi (sun-dried dumplings) can be added for extra variety and richness. This easy-to-make recipe is ideal for a quick, nutritious meal that is both satisfying and delicious.

Baragudi Lau Santula

Baragudi Lau Santula is a traditional Odia dish made with tender bottle gourd and enhanced by the nutty crunch of baragudi seeds. This flavorful dish features a blend of aromatic spices like cumin, coriander, and bay leaf, with the added tang of tomatoes and a hint of sweetness from onions. Finished with roasted cumin and red chilli powder, it's a wholesome and comforting meal, perfect with rice or roti. Optional additions like potatoes and badi (sun-dried dumplings) can be included for extra richness. Simple, nutritious, and delicious, this dish is a quick favorite for any meal.

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Course Side Dish

Cuisine Odia Cuisine

Ingredients

  

• 1 medium-sized bottle gourd (lau), cleaned, peeled, and cut into small rectangular pieces
• 1 medium-sized potato, optional, cut into small pieces
• 2 tbsp oil (mustard, refined, or ghee)
• 1/2 baragudi seeds
• A pinch of asafoetida (hing)
• 1 bay leaf (tejpatta)
• tsp cumin seeds
• 1 medium-sized onion, finely chopped
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• Pinch of sugar
• 1 medium-sized tomato, chopped
• 1-2 green chillies, slit or chopped
• Water as needed
• 1/2 tbsp roasted cumin and red chilli powder (jeera lanka gunda)
• Optional: Badi (sun-dried dumplings)

Instructions

 

Preparation

• Clean, peel, and cut the bottle gourd into small rectangular pieces. If using, peel and cut the potato into small pieces.
  

Cooking the base

• Heat a cooking pan over medium heat and add 2 tablespoons of oil (mustard oil, refined oil, or ghee).
• Add a pinch of asafoetida (hing) and 1 bay leaf (tejpatta).
• Add 1 teaspoon of cumin seeds and let them splutter.
• Add the finely chopped onion and sauté until it turns light brown.

Adding the vegetables:

• Add the chopped bottle gourd (and potato, if using) to the pan.
• Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and a pinch of sugar.
• Add boiled Baragudi Seeds
  
• Mix everything well and cover the pan with a lid. Cook until the bottle gourd releases moisture, about 10 minutes.

Cooking with tomatoes

• Add the chopped tomato and green chillies to the pan. Mix well.
• Add a little water to prevent sticking and to create some steam for cooking. Cover the lid and cook for 10-15 minutes on medium flame until the tomato becomes soft and integrates with the other ingredients.

Final seasoning

• Turn off the heat.
• Add 1/2 tablespoon of roasted cumin and red chilli powder (jeera lanka gunda). Mix well.
• Optional: If using badi (sun-dried dumplings), fry them separately until golden brown and add them to the cooked vegetables. Mix gently.
• Serve hot with rice or roti.